Ingredients

- Salmon Fillet: 1 ½ – 2 pounds, skin-on, center-cut salmon fillet is ideal. Look for salmon that is bright in color, firm to the touch, and has a fresh, clean scent. Center-cut fillets are preferred as they are typically thicker and cook more evenly. Skin-on fillets are recommended as the skin helps to protect the salmon from drying out during grilling and also adds flavor. For the best flavor and sustainability, consider wild-caught salmon, such as sockeye or coho. Farmed salmon is also a good option and is generally more readily available and affordable.

- Cedar Plank: 1 large cedar plank, at least ½ inch thick and large enough to accommodate the salmon fillet. Ensure you use planks specifically sold for grilling and food use, as these are made from untreated cedar. Avoid using lumberyard cedar, which may be chemically treated. Soaking the cedar plank is crucial to prevent it from catching fire and to release its smoky aroma.

- Olive Oil: 1 tablespoon of extra virgin olive oil is used to lightly brush the salmon fillet. Olive oil helps to prevent the salmon from sticking to the cedar plank and adds a subtle richness. Choose a good quality extra virgin olive oil for the best flavor and health benefits.

For the Sweet and Smoky Glaze: Layers of Flavor

The glaze is where the “sweet and smoky” aspect truly comes to life. This combination of sweet, savory, and smoky elements creates a complex and irresistible flavor profile that perfectly complements the richness of the salmon and the cedar smoke.

- Soy Sauce (or Tamari for Gluten-Free): ¼ cup of soy sauce forms the savory base of the glaze. Soy sauce adds umami and saltiness that balances the sweetness and smoke. For a gluten-free option, use tamari, which is a type of soy sauce made without wheat. Low-sodium soy sauce is recommended to control the saltiness.

- Maple Syrup (or Honey): ¼ cup of maple syrup provides the sweetness in the glaze. Maple syrup adds a rich, complex sweetness with subtle caramel notes that pairs beautifully with the smoky cedar and savory soy sauce. Honey can be used as a substitute for maple syrup, offering a floral sweetness.

- Smoked Paprika: 1 tablespoon of smoked paprika is the key ingredient for the smoky element in the glaze. Smoked paprika is made from peppers that have been smoked over oak wood, imparting a deep, smoky flavor that enhances the cedar smoke and adds depth to the glaze. Spanish smoked paprika (pimentón de la Vera) is particularly flavorful.

- Brown Sugar: 2 tablespoons of packed light brown sugar add another layer of sweetness and helps to create a caramelized glaze. Brown sugar has molasses in it, which adds moisture and a richer sweetness compared to granulated sugar.

- Garlic: 2 cloves of garlic, minced, provide a pungent and savory note that balances the sweetness and smoke. Freshly minced garlic is always preferred for its more intense flavor.

- Ginger: 1 teaspoon of fresh ginger, grated, adds a warm, slightly spicy, and aromatic element to the glaze. Fresh ginger is recommended for its vibrant flavor. If using ground ginger, use ½ teaspoon.

- Lemon Juice: 1 tablespoon of freshly squeezed lemon juice adds brightness and acidity to balance the sweetness and richness of the glaze. Freshly squeezed lemon juice is always preferred over bottled lemon juice for its brighter and more vibrant flavor.

- Black Pepper: ½ teaspoon of freshly ground black pepper adds a touch of warmth and complexity to the glaze. Freshly ground pepper is always preferable as it has a more vibrant and aromatic flavor compared to pre-ground pepper.

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Instructions

1. Soak the cedar plank: Submerge the cedar plank in water for at least 2 hours, or preferably overnight. Weight it down with a heavy object (like a can or plate) to ensure it stays fully submerged. Soaking the plank saturates it with moisture, which prevents it from catching fire on the grill and allows it to smolder and release fragrant smoke. You can also soak the plank in other liquids like apple juice, white wine, or beer for subtle flavor variations, but water is perfectly effective.

1. Preheat your grill: Preheat your grill to medium heat (about 350°F or 175°C). For a gas grill, preheat with all burners on medium. For a charcoal grill, prepare a medium-heat fire. Medium heat is ideal for cedar-planking salmon as it allows the salmon to cook through gently without burning the plank or drying out the fish.

Step 2: Prepare the Sweet and Smoky Glaze: Flavor Infusion

While the cedar plank is soaking and the grill is preheating, prepare the flavorful glaze that will enhance the salmon’s taste.

1. Combine glaze ingredients: In a small saucepan, whisk together soy sauce (or tamari), maple syrup (or honey), smoked paprika, brown sugar, minced garlic, grated ginger, lemon juice, and black pepper.

1. Simmer the glaze: Place the saucepan over medium heat and bring the glaze to a simmer, stirring occasionally. Reduce the heat to low and simmer for 5-7 minutes, or until the glaze slightly thickens and the flavors meld together. Simmering the glaze intensifies the flavors and helps it to adhere better to the salmon. Be careful not to over-reduce the glaze, as it will thicken further as it cools.

1. Cool the glaze slightly: Remove the glaze from the heat and let it cool slightly while you prepare the salmon and cedar plank. Slightly cooled glaze is easier to brush onto the salmon and less likely to run off.

Step 3: Prepare the Salmon and Plank for Grilling: Ready for the Grill

With the plank soaked and the glaze prepared, it’s time to get the salmon ready for the grill.

1. Pat the salmon dry: Pat the salmon fillet dry with paper towels. This helps the olive oil and glaze adhere better to the salmon.

1. Brush the salmon with olive oil: Lightly brush the skin side of the salmon fillet with olive oil. This helps prevent the salmon from sticking to the cedar plank.

1. Place salmon on the plank: Remove the soaked cedar plank from the water and place it on the preheated grill grates. Place the salmon fillet, skin-side down, directly onto the cedar plank.

Step 4: Grill the Salmon: Sweet and Smoky Transformation

Now for the grilling process, which will infuse the salmon with the smoky cedar aroma and cook it to flaky perfection.

1. Grill with the lid closed: Close the grill lid and grill the salmon for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The grilling time will vary depending on the thickness of the salmon fillet and the heat of your grill. Check for doneness by gently flaking the salmon with a fork at the thickest part; it should be opaque and easily flake apart.

1. Brush with glaze: During the last 5 minutes of grilling, brush the salmon generously with the sweet and smoky glaze. Apply multiple coats of glaze for a richer flavor, allowing each layer to caramelize slightly before adding the next. Be careful not to apply the glaze too early, as the sugars in the glaze can burn if exposed to direct heat for too long.

1. Check for doneness: The salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. You can use a meat thermometer to check the internal temperature at the thickest part of the fillet.

Step 5: Serve and Garnish: Enjoy the Sweet and Smoky Delight

Once the salmon is cooked and glazed, it’s time to serve and enjoy this flavorful and aromatic dish.

1. Remove from grill: Carefully remove the cedar plank with the salmon from the grill using tongs or heat-resistant gloves. Be cautious as the plank will be hot.

1. Garnish (optional): Garnish the cedar-planked salmon with chopped fresh parsley or cilantro, if desired, for a pop of color and freshness.

1. Serve immediately: Serve the Sweet-and-Smoky Cedar-Planked Salmon immediately, directly from the cedar plank for a rustic and impressive presentation. Offer lemon wedges on the side for squeezing over the salmon before serving.

Nutrition

Serving Size: one normal portion
Calories: 300-400
Sugar: 10-15 grams
Sodium: 400-600 mg
Fat: 15-25 grams
Saturated Fat: 3-5 grams
Carbohydrates: 10-15 grams
Fiber: 0-1 gram
Protein: 30-40 grams
Cholesterol: 80-100 mg