Northwest Style Grilled Cedar Plank Salmon with Maple Glaze

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 grilled on a cedar plank infused with a sweet and tangy maple glaze, offering a smoky and tender texture inspired by the Pacific Northwest. This North American-inspired seafood recipe, ready in about 85 minutes, pairs Salmon fillets with skin, Maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 65 min Cook: 20 min Serves 4 North American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1 cedar grilling plank in water for at least 1 hour before cooking to prevent burning.
  2. Step 2: In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp soy sauce, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the glaze.
  3. Step 3: Preheat grill to medium heat (about 350°F). Pat dry 4 salmon fillets (6 oz each) with skin on and brush both sides generously with the maple glaze.
  4. Step 4: Place the soaked cedar plank on the grill and close the lid for 3 minutes to preheat the plank until it starts to smoke lightly.
  5. Step 5: Arrange the salmon fillets skin-side down on the cedar plank and close the grill lid. Grill for 15-20 minutes, basting once halfway through with remaining glaze, until salmon flakes easily with a fork.
  6. Step 6: Remove from grill and serve immediately with 4 lemon wedges for squeezing over the fish.

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