5 from 48 votes
Cedar Plank Salmon with Maple Ginger Glaze
The Cedar Plank Salmon features a thick slice of Sockeye, Coho, or King salmon brushed with a sweet and tangy maple ginger glaze. Grilling the fish on a soaked cedar plank subtly infuses it with smoky aromatics, enhancing the salmon's natural flavor. This method helps keep the salmon moist while cooking over indirect medium-high heat, allowing the glaze to caramelize gently.
Prep Time
20 mins
Cook Time
15 mins
Servings:
6
Calories:
246 kcal
Course:
Main Course
Cuisine:
Asian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 246
% 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.