Smoked Cedar-Plank Salmon with Maple Glaze and Fresh Dill
Moist salmon fillets smoked on cedar planks, brushed with a sweet maple glaze and finished with fresh dill for a delicate smoky flavor. This bbq & smoked-inspired seafood ready in about 190 minutes pairs tablespoon kosher salt, teaspoon black pepper, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 4 fillets, about 6 ounces each salmon fillets (skin-on)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 large plank cedar plank, soaked in water
- 1 cup applewood chips
Instructions
- Step 1: Soak 1 large cedar plank in water for at least 2 hours to prevent burning during smoking.
- Step 2: Pat dry 4 salmon fillets and season evenly with 1 tablespoon kosher salt and 1 teaspoon black pepper on all sides.
- Step 3: In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tablespoons Dijon mustard, and 1 tablespoon lemon juice until smooth.
- Step 4: Preheat your smoker to 225°F and add 1 cup applewood chips for smoke. Place the soaked cedar plank on the smoker grate and allow it to start smoking for 5 minutes.
- Step 5: Place the salmon fillets skin-side down on the cedar plank and brush the top of each with the maple glaze.
- Step 6: Smoke the salmon for 45-60 minutes until the internal temperature reaches 140°F and the fish flakes easily with a fork.
- Step 7: Remove the plank from the smoker and garnish the salmon with 2 tablespoons chopped fresh dill before serving warm for a tender, smoky, and sweet flavor combination.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Cedar-Plank Salmon with Maple Glaze and Fresh Dill take to make?
Total time is about 190 minutes (130 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Cedar-Plank Salmon with Maple Glaze and Fresh Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoon kosher salt from drying out.
Can I substitute ingredients in Smoked Cedar-Plank Salmon with Maple Glaze and Fresh Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Cedar-Plank Salmon with Maple Glaze and Fresh Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Cedar-Plank Salmon with Maple Glaze and Fresh Dill?
BBQ & Smoked seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
