Cedar-Planked Salmon with Maple Glaze

Source: Thy Tran, CUESA.

Recipe Type: | Seasons:

This simple method for dressing up fresh wild salmon imparts a smoky flavor to the fish, while the subtle glaze brings out the rich, sweet flavor of the salmon itself. Look for 1-inch thick, untreated cedar or alder wood at quality hardware stores. A plank that’s 12 inches should be adequate for most fillets. You can also use a plank of up to 2 feet for a side of salmon, or 6-inch pieces for steaks or individual servings. In keeping with the Native American origins of this technique, a wild rice pilaf would be an excellent pairing.

Serves 4


Cedar or alder wood plank, soaked in water for at least 1 hour
Fennel sprigs, dill greens or whole scallions
1 ½ pounds center-cut salmon, with skin on
Kosher or sea salt
Freshly ground pepper
2 tablespoons maple syrup
1 teaspoon Dijon mustard


  1. Preheat oven to 350 degrees. Line the wood plank with an even layer of the fresh herbs.

  2. Sprinkle the salmon generously with salt and pepper. In a small bowl, stir together the maple syrup and the mustard until blended; brush on the fish.
  3. Arrange the salmon skin-side down on the prepared plank. Place the plank on a large baking sheet (or, alternatively, line the oven shelf with a sheet of aluminum foil) to catch any cooking juices.
  4. Roast until the center flakes with the tip of a paring knife but still retains a touch of pink translucence, or about 8 minutes for every inch of thickness of the salmon.


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