Ingredients:

  • 1 untreated, food-grade Cedar Plank (approx. 6 x 12 inches)
  • 3 lbs Salmon Fillet, skin on preferred
  • 1 tablespoon Olive Oil (or neutral oil)
  • 1/2 teaspoon Flaky Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 4 tablespoons Pure Maple Syrup (Grade A dark robust preferred)
  • 2 tablespoons Dijon Mustard (smooth, high-quality)
  • 1 teaspoon Low-Sodium Soy Sauce (or Tamari)
  • 1 clove Fresh Garlic, minced finely
  • 1 teaspoon Fresh Dill or Chives, finely chopped

Instructions:

  1. Place the cedar plank completely under water in a clean sink or large container. Weight it down to ensure it stays fully submerged. Allow the plank to soak for a minimum of 60 minutes, and ideally up to 90 minutes. This step is critical to prevent the plank from combusting.
  2. In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce (or Tamari), minced garlic, and half of the chopped dill/chives. Reserve 2 tablespoons of this mixture in a separate small container—this is the safe batch for glazing after cooking.
  3. Pat the salmon fillet completely dry with paper towels. Rub the top and sides lightly with olive oil. Season generously with salt and pepper.
  4. Set up your gas or charcoal grill for indirect heat (leaving the center/one side unlit). Preheat the grill to a target temperature of 350–375°F (175–190°C).
  5. Once the grill is hot, place the wet plank directly over the lit section (direct heat) for 3–5 minutes until the plank begins to smoke heavily and the edges char slightly. Flip the plank using tongs.
  6. Immediately move the plank off the direct heat and place it over the unlit section (indirect heat). Place the prepared salmon, skin-side down, directly onto the center of the pre-smoked plank. Close the lid and allow the salmon to cook for 10 minutes.
  7. Open the lid, brush the top of the salmon liberally with the main glaze mixture. Close the lid and cook for 5–8 minutes more, until the internal temperature reaches 140–145°F (60–63°C) at its thickest point.
  8. Use tongs to carefully remove the plank and salmon from the grill. Brush the salmon with the reserved (unused) 2 tablespoons of fresh glaze. Let the salmon rest for 5 minutes on the plank. Garnish with the remaining fresh dill or chives before slicing and serving.