Maple Mustard Cedar-Planked Salmon Recipe for Grilling

Easy cedar-planked salmon brushed with a simple maple syrup and Dijon mustard glaze. Perfect for summer grilling—sweet, tangy and lightly smoky from cedar.

We enjoyed a quiet Fourth of July—just my husband and me, since our picky eater was working and doesn’t like salmon. It was the perfect excuse to fire up the grill and try cedar-planked salmon. This was our first time grilling salmon this way this year, and I was reminded how much I love the flavor and ease of this method.

Ingredients

You’ll need:

• Maple syrup, Dijon mustard and balsamic vinegar — combined into a simple glaze to brush over the salmon. I prefer coarse-grain Dijon for texture and flavor.
• Salmon — fillets or one large piece, about 2 pounds total.
• Cedar grilling plank — soaked in water for a couple of hours so it won’t catch fire on the grill.

How to make cedar-planked salmon

1. Soak the cedar plank in water for 1–2 hours. It may float, so weigh it down with a glass or other weight.
2. Whisk together 3 tablespoons coarse Dijon mustard, 3 tablespoons pure maple syrup and 1 tablespoon balsamic vinegar. Season with salt and pepper to taste.
3. Preheat the grill to about 350°F (175°C).
4. Wipe the soaked plank dry and place it directly on the hot grill. Close the lid and heat 3 minutes on one side, then flip and heat another 3 minutes until the plank begins to smoke and smell fragrant.
5. Carefully remove the plank with tongs and place it on a sheet pan. Arrange the salmon on the plank, brush it generously with the maple-mustard glaze and season with salt and pepper.
6. Return the plank to the grill, close the lid, and cook until the salmon is just done — about 10 minutes for individual fillets (about 20 minutes for one larger piece), depending on thickness.
7. Remove the plank and tent the salmon with foil. Let it rest 5 minutes before serving.

Notes and tips

• I prefer skinless salmon because the smoky cedar flavor seems to penetrate better, but skin-on fillets work fine; the flesh separates from the skin easily after resting.
• This recipe makes roughly four 6–8 ounce fillets (about 2 pounds) or one whole piece of salmon.
• Cedar grilling planks are sold at grocery and hardware stores during grilling season, often in multi-packs.
• Have a spray bottle of water nearby for flare-ups. If you like, let the salmon marinate in the maple-mustard glaze for 20–30 minutes while the plank soaks and the grill heats.

We had great weather and a delicious dinner. I served this salmon with a black bean and rice salad and cheesecake with a balsamic berry sauce for dessert — a simple, satisfying meal.

Maple Mustard Cedar-Planked Salmon

Sweet, tangy salmon grilled on cedar with a hint of smoke.

Updated: Originally posted July 2015 and revised July 2021 for clarity and organization; the recipe remains the same.