Cedar Plank Salmon with Glaze

Experience the magic of outdoor cooking with Cedar Plank Salmon with Maple Dijon Glaze. This dish brings together juicy salmon, the subtle smokiness of a charred cedar plank, and a tapestry of sweet and tangy flavors from maple syrup and Dijon mustard. It's an unforgettable main course that transforms any backyard gathering into a special occasion.

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The alluring aroma of cedar as it hits the grill paves the way for an unforgettable salmon dish. The maple Dijon glaze caramelizes gently, infusing the fish with mellow sweetness and subtle heat. Share this meal directly from the plank for a rustic, communal vibe that makes every dinner feel like an event.

Ingredients

• Fish & Plank
  • 4 salmon fillets (about 170 g/6 oz each, skin-on)
  • 1 untreated cedar plank (about 30x15 cm/12x6 in)
• Glaze
  • 3 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard (optional, for texture)
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
• Garnish
  • 2 tbsp fresh dill or flat-leaf parsley, chopped
  • Lemon wedges, to serve

Instructions

1.

Soak the cedar plank in water for at least 1 hour to prevent burning. Weigh it down to keep it submerged.

2.

Preheat your grill to medium heat (about 190°C/375°F).

3.

In a bowl, whisk together maple syrup, Dijon mustard, whole grain mustard (if using), olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper.

4.

Pat salmon fillets dry with paper towels. Season lightly with salt and pepper.

5.

Place soaked cedar plank on the preheated grill, close the lid, and heat for about 2 minutes until it starts to smoke and crackle.

6.

Arrange the salmon fillets, skin-side down, on the plank. Brush each fillet generously with the maple Dijon glaze.

7.

Close the grill lid and cook for 15-20 minutes, brushing with extra glaze halfway through, until salmon flakes easily with a fork and reaches an internal temperature of 63°C/145°F.

8.

Remove the plank from the grill carefully. Let the salmon rest for 2 minutes.

9.

Garnish with fresh dill or parsley and lemon wedges. Serve directly from the plank for a rustic presentation.

Zusatztipps für die Zubereitung

Für ein noch intensiveres Aroma empfiehlt es sich, das Lachsfilet vor dem Grillen 30 Minuten in der Hälfte der Glasur zu marinieren. Kontrollieren Sie die Grilltemperatur regelmäßig und verwenden Sie ein Grillthermometer, damit der Fisch saftig bleibt.

Varianten und Anpassungen

Sie können den Ahornsirup durch Honig ersetzen – das Ergebnis bleibt lecker, allerdings mit weniger rauchig-süßer Note. Wer es etwas kräftiger mag, gibt zusätzlich eine Prise Chili oder verwendet anstelle von Dill frischen Koriander.

Serviervorschläge

Servieren Sie das Lachsfilet direkt auf dem Zedernholzbrett für einen rustikalen Effekt. Dazu passen gegrillter Spargel, geröstete Kartoffeln oder wilder Reis hervorragend. Ein Glas Chardonnay oder Pinot Noir rundet das Geschmackserlebnis perfekt ab.

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Dieses Rezept macht Lust auf laue Sommerabende und unkompliziertes gemeinsames Genießen. Mit wenig Aufwand zaubern Sie ein beeindruckendes Essen, das auf ganzer Linie überzeugt – probieren Sie es aus und bringen Sie das Grillvergnügen auf ein neues Level!

Recipe FAQs

→ What is cedar plank grilling?

Cedar plank grilling involves soaking a untreated cedar plank in water and using it as a surface to cook food, which imparts a rich, smoky flavor.

→ Can I use other types of fish?

Yes, other firm fish like trout or bass can work well, but adjust the cooking times accordingly.

→ How can I enhance the glaze flavor?

You can add herbs like thyme or use a combination of mustards for extra depth in the glaze.

→ What sides pair well with this dish?

This salmon goes great with grilled vegetables, rice, or a fresh salad to balance the flavors.

→ Is there an alternative to maple syrup?

Honey can be used as a substitute, but it will alter the glaze's flavor and sweetness.