Experience the quintessential flavors of Canada with this stunning Maple Cedar Plank Salmon that transforms a simple piece of fish into a masterpiece of smoky, sweet, and savory perfection. This iconic cooking method infuses fresh salmon with the aromatic essence of cedar wood while a luscious maple glaze caramelizes beautifully on the surface, creating a dish that’s both rustic and refined. What makes this preparation so special is the gentle, indirect heat from the cedar plank that keeps the salmon incredibly moist while imparting subtle woodsy notes that complement the fish’s natural richness. The pure Canadian maple syrup creates a glossy, amber coating that balances the salmon’s richness with its distinctive sweet complexity, while fresh herbs and a hint of Dijon mustard add layers of flavor that make each bite unforgettable. The cedar plank presentation is not just functional but spectacular – serving the salmon directly on the aromatic wood creates a dramatic centerpiece that fills the air with the scents of the Canadian wilderness. This recipe serves 4-6 people generously and takes about 45 minutes including plank preparation, making it perfect for dinner parties, special occasions, or anytime you want to showcase the natural bounty of Canadian ingredients in their most elegant form.
Ingredients
For the Salmon
- 2 lbs fresh salmon fillet, skin-on, pin bones removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Maple Glaze
- ⅓ cup pure Canadian maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons butter
- ¼ teaspoon red pepper flakes (optional)
For Garnish
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 lemon, sliced into wheels
- 2 tablespoons toasted pine nuts or chopped walnuts
Equipment
- 1 untreated cedar plank (12-15 inches long)
- Large bowl or container for soaking
Preparing the Cedar Plank
Start by soaking your untreated cedar plank in water for at least 2 hours, or preferably 4-6 hours before cooking. The plank must be completely submerged – weigh it down with a heavy pot or plate if it floats to the surface.
Proper soaking is crucial for two reasons: it prevents the plank from catching fire on the grill, and it creates steam during cooking that helps infuse the salmon with that distinctive cedar aroma. A well-soaked plank will smoke gently rather than burn.
You can enhance the soaking liquid by adding white wine, apple juice, or even a splash of maple syrup to the water for additional flavor layers, though plain water works perfectly well.
Selecting and Preparing the Salmon
Choose a beautiful piece of fresh salmon with bright, firm flesh and skin that looks silvery and intact. The fillet should smell like clean ocean water, not fishy at all. Wild-caught salmon works wonderfully, but high-quality farmed salmon is also excellent for this preparation.
Pat the salmon completely dry with paper towels and run your fingers along the flesh to check for any remaining pin bones. Use tweezers or needle-nose pliers to remove any you find – this attention to detail makes all the difference in the final eating experience.
Score the skin lightly in a crosshatch pattern, making shallow cuts about 1 inch apart. This prevents the skin from curling during cooking and helps the glaze penetrate the fish more effectively.
Creating the Maple Glaze
In a small saucepan, combine the maple syrup, soy sauce, Dijon mustard, apple cider vinegar, minced garlic, and ginger. The combination creates a complex flavor profile that’s sweet, savory, tangy, and aromatic all at once.
Bring this mixture to a gentle simmer over medium heat, stirring frequently. Let it cook for 8-10 minutes until it reduces slightly and becomes glossy. The glaze should coat the back of a spoon but still pour easily.
Remove from heat and whisk in the butter and red pepper flakes if using. The butter adds richness and helps the glaze adhere to the salmon, while the pepper flakes provide a subtle warmth that enhances the maple sweetness.
Seasoning the Salmon
About 30 minutes before cooking, remove the salmon from the refrigerator to let it come closer to room temperature. This ensures more even cooking throughout the fillet.
Brush the salmon all over with olive oil, then season generously with salt and pepper. The oil helps the seasonings stick and promotes beautiful browning where the fish makes contact with the plank.
Let the seasoned salmon rest while you prepare your grill and finish the glaze preparation. This resting time allows the salt to penetrate the fish slightly, enhancing its natural flavor.
Preparing the Grill
Preheat your grill to medium-high heat (around 400°F). If using a gas grill, heat only one side to create an indirect cooking zone. For charcoal, push the coals to one side of the grill.
Remove the soaked cedar plank from the water and pat it dry with paper towels. Place the damp plank on the direct heat side of the grill for 2-3 minutes until it begins to smoke and char slightly on the bottom.
This pre-heating step activates the cedar’s aromatic compounds and creates the signature smoky flavor that makes plank-cooked salmon so special.
Plank Cooking Method
Carefully flip the plank over so the charred side is up – this is where you’ll place the salmon. The charred side creates better heat transfer and more pronounced cedar flavor.
Place the seasoned salmon skin-side down on the plank, then move the entire plank to the indirect heat side of your grill. Close the lid to create an oven-like environment that cooks the salmon gently and evenly.
The plank should produce gentle, aromatic smoke throughout the cooking process. If it flares up, move it to a cooler part of the grill or spritz lightly with water.
Glazing and Cooking
Cook the salmon for about 12-15 minutes before applying the first layer of glaze. The fish should be starting to firm up and turn opaque around the edges.
Brush the salmon generously with the maple glaze, reserving some for additional applications. The sugars in the maple syrup will caramelize beautifully, creating that signature glossy, amber coating.
Continue cooking for another 8-12 minutes, applying additional glaze every 5 minutes. The total cooking time will be 20-25 minutes depending on the thickness of your fillet.
Testing for Doneness
The salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 145°F. However, many prefer salmon cooked to 135°F for a slightly more tender, less flaky texture.
The glaze should be caramelized and glossy, and the cedar plank should be fragrant and lightly charred but not actively burning. The aroma should be incredibly enticing – woodsy, sweet, and oceanic all at once.
The flesh should be opaque throughout with just a hint of translucency in the very center, and it should easily separate into flakes when tested with a fork.
Resting and Garnishing
Let the salmon rest on the plank for 5 minutes before serving. This resting period allows the juices to redistribute throughout the fish, ensuring each bite is moist and flavorful.
Sprinkle the cooked salmon with fresh dill and chives, which provide bright, herbaceous notes that complement both the maple sweetness and cedar smokiness perfectly.
Arrange lemon wheels around the salmon on the plank and scatter toasted nuts over the top for added texture and visual appeal.
Serving Presentation
Serve the salmon directly on the cedar plank for maximum visual impact – the rustic wood presentation creates a stunning centerpiece that captures the essence of Canadian wilderness dining.
Provide a large spatula for serving, and warn guests that the plank will be hot. The cedar continues to release aromatic compounds as it cools, enhancing the dining experience.
Accompaniment Suggestions
This elegant salmon pairs beautifully with roasted vegetables like asparagus, Brussels sprouts, or root vegetables that echo the earthy, natural theme of the cedar plank preparation.
Wild rice pilaf or quinoa makes an excellent grain accompaniment, while a simple mixed green salad with vinaigrette provides fresh contrast to the rich, glazed fish.
Wine Pairing
The maple glaze and cedar smoke pair wonderfully with medium-bodied white wines like Chardonnay or Viognier, or light red wines such as Pinot Noir that complement rather than compete with the delicate fish.
A crisp Riesling or Gewürztraminer also works beautifully, as their slight sweetness harmonizes with the maple while their acidity cuts through the richness.
Plank Care and Reuse
After serving, let the plank cool completely, then gently scrape off any food residue. Cedar planks can be reused several times if properly cleaned and stored in a dry place.
Some cooks prefer to keep planks that have been used for salmon exclusively for fish, as they develop seasoning over time that enhances future preparations.
Make-Ahead Tips
The maple glaze can be prepared up to 3 days ahead and stored in the refrigerator. Warm it gently before using to restore its proper consistency.
The salmon can be seasoned and the plank can be soaked hours ahead of time, making this an excellent dish for entertaining since most of the preparation is done in advance.
This Canadian Maple Cedar Plank Salmon represents the perfect marriage of technique and terroir, showcasing how simple, high-quality ingredients can be transformed into something truly extraordinary through time-honored cooking methods. The result is a dish that captures the essence of Canadian wilderness dining – elegant yet rustic, sophisticated yet approachable, and absolutely unforgettable in both presentation and flavor.
