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cooked glazed salmon on plank f
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4.75 from 28 votes

Canadian Maple Cedar Plank Salmon

This rich, mildly smoky Canadian Maple Cedar Plank Salmon is glazed with maple syrup, balsamic, grainy mustard, butter & garlic.  Easy and mouthwatering!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings (change as needed): 2
Author: Cheryl


  • 2 salmon fillets with skin on one side - 3/4 to 1 pound (about 1-1.5 inch thick)
  • chopped parsley for garnish (optional)
  • sea salt for finishing


  • 2 tablespoon butter
  • 3 tablespoon pure Maple Syrup (or brown sugar)
  • 2 tablespoon grainy or old fashioned mustard
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon minced garlic (1 clove)
  • 1 teaspoon cornstarch (this will help glaze adhere to salmon)


  • SOAK THE PLANK: Soak a plank in cold water for 10 minutes for a 1/4 inch plank (or 30-60 minutes for 1/2 inch plank). I use a thin plank and just toss it out when I'm done. Cedar planks are great for salmon as they provide a gentle smoky taste.
  • MAKE THE GLAZE: Place all glaze ingredients in a microwaveable bowl or measuring cup. Stir. Microwave for 1 minute on high. Glaze will be slightly thickened. Let cool for 5 minutes if using part as a marinade (note 1). 
  • GRILL PLANKED SALMON: Pat plank dry. Spray with oil. Place salmon on top of plank, skin side down. Brush salmon with 1/3 of glaze. Place plank on grill grates, close cover and grill for 3 minutes for thinner plank (a little longer if using a thicker plank) until plank starts charring and smoking.
    Brush 1/3 more glaze on top of salmon. Turn off burner/heat under the salmon (salmon should now be on indirect heat) and close lid. The other burner(s) should still be left on high with the temperature of the BBQ at about 425F-450F.
    Cook for another 7 minutes or until salmon just begins to turn opaque. Instant thermometer will show an internal core temperature of 130-135F (temp will rise while resting). Salmon should be a warm pink in the thickest part. Drizzle with remaining glaze. Rest salmon for 5 minutes loosely covered with a foil.
  • SERVE: Slide a spatula between the skin and the salmon. The salmon will lift right off leaving the skin on the plank. Transfer to a plate. Sprinkle with chopped parsley if desired and some good sea salt. 


  1. Marinate the salmon filet (optional): To boost the flavor even more, marinate the salmon for 15 minutes by placing HALF of the maple-balsamic marinade (glaze) and the salmon in a ziploc bag. Make sure flesh part of salmon is coated. I usually skip the marinating as the sauce is so flavorful and the mild smoke on the salmon has enough flavor. 
  2. Make Ahead: The glaze can be made a day or two ahead. Or, the full recipe can be made a couple of hours ahead and served at room temperature. It's even delicious cold.
Calories: 469kcal | Carbohydrates: 25g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 566mg | Potassium: 995mg | Fiber: 1g | Sugar: 21g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg