This rich, mildly smoky Canadian Maple Cedar Plank Salmon is glazed with maple syrup, balsamic vinegar, grainy mustard, butter, and garlic. The salmon turns out incredibly moist and tender with a gentle wood-smoky flavor. The glaze is so indulgent that I usually make extra to drizzle over a side like rice or quinoa. I first fell in love with cedar plank grilling through chicken recipes, and this salmon quickly became one of my favorites. Pure maple syrup paired with salmon gives such a Canadian twist that it’s impossible not to enjoy.
Why You’ll Love This Recipe
I love how fast and easy this salmon comes together. The glaze is ready in just a few minutes, and the salmon grills in only about 10 minutes. The cedar plank gives it a subtle smoky flavor that elevates the dish without being overpowering. I also appreciate how versatile it is—I serve it hot, at room temperature, or even cold. It’s elegant enough for company but simple enough for a weeknight dinner.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
salmon fillets with skin on one side – 3/4 to 1 pound each (about 1–1.5 inch thick)
chopped parsley for garnish (optional)
sea salt for finishing
Glaze
butter – 2 tablespoons
pure maple syrup (or brown sugar) – 3 tablespoons
grainy or old-fashioned mustard – 2 tablespoons
balsamic vinegar – 2 tablespoons
minced garlic – 1 teaspoon (about 1 clove)
cornstarch – 1 teaspoon (helps glaze stick to salmon)
Directions
Soak a cedar plank in cold water for 10 minutes for a 1/4 inch plank (or 30–60 minutes for a thicker plank). I use a thin plank and toss it after one use.
Heat the grill to high.
Make the glaze by combining all ingredients in a microwave-safe bowl. Microwave on high for 1 minute, stir, and let cool for 5 minutes. You can also simmer the glaze on the stove until thickened.
Pat the plank dry and spray it lightly with oil. Place the salmon on the plank, skin side down, and brush 1/3 of the glaze on top.
Place the plank on the grill. Grill for about 3 minutes until the plank starts charring and smoking. Keep a glass of water nearby in case of flare-ups.
Brush another 1/3 of the glaze on the salmon. Turn off the heat directly under the salmon and move the plank to indirect heat. Close the grill lid and cook for another 7 minutes, or until the salmon just begins to turn opaque.
Drizzle the remaining glaze over the salmon and let it rest for 5 minutes loosely covered with foil.
Slide a spatula between the skin and salmon to transfer to a plate. Sprinkle with parsley and sea salt or a little lemon zest if desired.
I sometimes marinate the salmon for 15 minutes in half of the glaze for extra flavor, though I often skip this step since the glaze is already so flavorful. If I don’t have a cedar plank or grill, I bake the salmon at 425°F (218°C) for 10–13 minutes on a baking sheet, brushing half the glaze before baking and the rest after. For a tangy twist, I add lemon zest on top before serving.
Storage/Reheating
I store leftover salmon in an airtight container in the refrigerator for up to 2 days. I usually reheat gently in the oven at 300°F (150°C) or enjoy it cold over a salad. The glaze can also be made a day or two ahead, which makes meal prep very easy.
FAQs
Can I use other types of fish for this recipe?
Yes, I’ve tried it with steelhead and trout, and the method works well. Just adjust cooking time depending on thickness.
How do I prevent the cedar plank from catching fire?
I keep a spray bottle of water nearby and start the plank over direct heat for only 3 minutes, then move it to indirect heat.
Can I bake this salmon without a plank?
Absolutely. Bake at 425°F (218°C) on a foil-lined sheet for 10–13 minutes. You’ll miss the smoky flavor, but it’s still delicious.
Can I prepare the glaze in advance?
Yes, I often make the glaze a day or two ahead and store it in the fridge. It keeps well and is ready when I am.
What sides go well with this salmon?
I love serving it on a bed of quinoa with fresh baby spinach and grilled peppers. Other favorites include lemon herb cauliflower rice, curried rice with raisins, charred green beans, or roasted carrots with red quinoa salad.
Conclusion
I love how this Canadian Maple Cedar Plank Salmon brings together simple ingredients to create something so elegant and flavorful. The combination of sweet maple, tangy balsamic, and smoky cedar is irresistible, and the quick cooking time makes it perfect for both weeknights and entertaining. Every time I grill this salmon, it’s always met with “wow” from anyone at the table.
A tender cedar plank–grilled salmon glazed with maple syrup, balsamic vinegar, mustard, butter, and garlic. The salmon develops a gentle smoky flavor from the cedar plank while staying moist and rich, making it a quick and elegant dinner.
Ingredients
2 salmon fillets with skin on (3/4 to 1 pound each, about 1–1.5 inches thick)
Chopped parsley for garnish (optional)
Sea salt for finishing
2 tablespoons butter
3 tablespoons pure maple syrup (or brown sugar)
2 tablespoons grainy or old-fashioned mustard
2 tablespoons balsamic vinegar
1 teaspoon minced garlic (about 1 clove)
1 teaspoon cornstarch
Instructions
Soak a cedar plank in cold water for 10 minutes if using a thin plank, or 30–60 minutes for a thicker plank.
Preheat the grill to high heat.
In a microwave-safe bowl combine butter, maple syrup, mustard, balsamic vinegar, garlic, and cornstarch.
Microwave for about 1 minute, stir well, and let the glaze cool slightly. Alternatively simmer it on the stovetop until slightly thickened.
Pat the cedar plank dry and lightly spray it with oil.
Place the salmon fillets skin-side down on the plank and brush about one-third of the glaze over the fish.
Place the plank on the grill and cook over direct heat for about 3 minutes until the plank begins to char and smoke.
Brush another third of the glaze over the salmon.
Move the plank to indirect heat or turn off the heat directly beneath it, close the grill lid, and cook for about 7 minutes until the salmon turns opaque and flakes easily.
Drizzle the remaining glaze over the salmon and let it rest loosely covered with foil for about 5 minutes.
Slide a spatula between the salmon and skin to transfer to a serving plate.
Garnish with parsley and sprinkle lightly with sea salt before serving.
Notes
If you do not have a cedar plank, bake the salmon at 425°F (218°C) for 10–13 minutes on a baking sheet.
Steelhead or trout can be substituted for salmon with similar cooking times.
Keep a spray bottle or glass of water nearby when grilling to control flare-ups.
The glaze can be prepared up to two days in advance and stored in the refrigerator.
