Maple-Glazed Cedar Plank Salmon with Grilled Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Salmon fillets slow-cooked on cedar planks brushed with a sweet maple glaze, served alongside lightly charred asparagus spears. This American-inspired grilling recipe, ready in about 50 minutes, pairs salmon fillets, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 American cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp soy sauce, 1/2 tsp garlic powder, and 1 tbsp fresh lemon juice to create the glaze.
  2. Step 2: Preheat grill to medium heat (about 350°F). Place the soaked cedar plank on the grill and heat for 3 minutes until it begins to smoke.
  3. Step 3: Pat dry 4 salmon fillets and brush both sides generously with the maple glaze. Place the fillets skin-side down on the hot cedar plank.
  4. Step 4: Toss 1 lb trimmed asparagus spears with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Arrange asparagus directly on the grill grates next to the cedar plank.
  5. Step 5: Cover the grill and cook salmon on the plank for 20-25 minutes until the flesh is opaque and flakes easily with a fork; grill asparagus for 8-10 minutes, turning occasionally until tender and charred.
  6. Step 6: Remove salmon and asparagus from grill. Serve salmon with extra maple glaze drizzled on top alongside the grilled asparagus.

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