Description
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.
- Finish with lemon zest for a brighter flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Canadian
Nutrition
- Serving Size: 1 fillet
- Calories: 420 kcal
- Sugar: 11 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 95 mg
