Cedar Plank Salmon with Maple Ginger Glaze
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Servings
6
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Calories
246 kcal
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Course
Main Course
Cedar Plank Salmon with Maple Ginger Glaze
Description
The Cedar Plank Salmon with Maple Ginger Glaze highlights a whole salmon filet enhanced by a glaze made of maple syrup, tamari, lemon juice, garlic, and grated ginger. This combination balances sweetness with citrus and savory notes. The salmon is placed skin-side down on a water-soaked cedar plank, which sits on a grill preheated to about 350°F using indirect heat. Cooking on cedar planks imparts a mild smoke flavor and keeps the salmon moist throughout the 12-15 minute grilling process. Brushing the glaze before grilling provides a sticky, flavorful coating that reduces as it cooks, concentrating the taste.
The dish works well as an entre9e served with simple sides that won't compete with the glaze flavors, letting the salmon remain the centerpiece. Optional green onion garnish adds freshness and a slight bite.
For best results, use cedar planks at least 15 inches long for a large filet, soaking them in water for at least 2 hours before grilling. This prevents burning and ensures even smoke. Aim to slightly undercook the salmon on the grill, as it will finish cooking from residual heat once removed. Removing skin before grilling is optional based on preference.
Ingredients
- 1 1/2 lbs salmon (Sockeye, Coho, King)
Glaze
- 1/2 cup maple syrup
- 1/3 cup tamari or coconut aminos
- 1/4 cup lemon juice
- 3 cloves garlic minced
- 2 tbsp ginger grated
Garnish
- green onion optional
Instructions
- Submerge your cedar planks in water for at least 2 hours. You may need to put something heavy on them to keep them under water.
- Add the maple syrup, tamari, lemon juice, garlic and ginger to a small pot on high heat. Bring the sauce to a boil and then turn it down to low, stirring occasionally. Cook for about 10 minutes or until the sauce has reduced in half and becomes thicker, then remove from the heat.
- Turn the grill on medium high until it reaches 350°F (175°C). If possible, use indirect heat.
- While the grill is heating, pat down the salmon to remove any extra moisture. Place the salmon, skin-side down, on the soaked cedar plank and brush the glaze over the whole salmon. (Optional: You can remove the skin from the salmon before placing on the plank.)
- Once the grill has heated, place the cedar plank in the middle of the grill and close the lid. Cook for 12-15 minutes. It's better to slightly under cook the salmon than overcook, as it will continue cooking once removed from the grill. You can add a little more glaze to the salmon halfway through the cooking process.
- Once the salmon is done, turn the grill off and use 2 tongs to transport the cedar plank to a large baking pan. Add optional toppings like green onion and serve immediately.
Notes
- Soak cedar planks in water for at least 2 hours to prevent burning on the grill.
- Use 15-inch planks for large salmon filets; standard 12-inch planks work for smaller pieces.
- Grill the salmon skin-side down on the soaked plank over indirect medium-high heat at about 350b0F.
- Brush salmon with the maple ginger glaze before cooking and cook for 12-15 minutes.
- It is better to slightly undercook the salmon as it continues cooking after removal from grill.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 773mg | 32% |
| Potassium | 660mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 48mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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