Cedar-Plank Grilled Salmon with Brown Sugar–Dijon Glaze

Steps

1. Step 1

   Put the cedar plank in a sink, deep dish or roasting pan and cover it with cool water. Weigh it down with something heavy, like a can, so it stays submerged. Soak at least 1 hour (2 is better).

   1 hr, hands-off

   • 1 piece untreated cedar grilling plank (about 7 x 15 in)
2. Step 2

   Meanwhile, stir the brown sugar, Dijon, soy sauce, smoked paprika and lemon juice together in a small bowl until smooth. It should be thick but brushable.

   5 min

   • the rest of the packed light brown sugar
   • 3 tbsp Dijon mustard
   • 1 tbsp soy sauce
   • 1 1/2 tsp smoked paprika
   • 1 tbsp lemon juice
3. Step 3

   Set up the grill for indirect medium heat, about 375–400°F: on a gas grill, light the burners on one side only and leave the other side off; on charcoal, bank the lit coals to one side. Close the lid and let it come up to temperature, about 10 minutes.

   10 min, hands-off · 400°F

4. Step 4

   Pat the salmon dry, rub it all over with the olive oil, and season the flesh with the salt and pepper. Take the plank out of the water, shake it off, and set the salmon on it skin side down.

   5 min

   • 1 piece untreated cedar grilling plank (about 7 x 15 in)
   • 1 piece skin-on side of salmon (about 2 1/2 lb)
   • 2 tsp kosher salt
   • 1/2 tsp black pepper
   • 1 tbsp olive oil
5. Step 5

   Brush about half the glaze over the salmon in a thick, even layer. Set the plank on the unlit (cool) side of the grill and close the lid. Keep a spray bottle or cup of water nearby in case the plank flames up at the edges.

   2 min

   • 1/2 packed light brown sugar
6. Step 6

   Cook with the lid closed for 15 minutes. The plank should smoke steadily; if it catches fire, douse the flame with a little water and close the lid again.

   15 min, hands-off

7. Step 7

   Brush on the rest of the glaze and close the lid again. Cook 8–15 minutes more, until the thickest part of the salmon flakes easily and registers 125–130°F on an instant-read thermometer.

   12 min, hands-off

   • 1/2 packed light brown sugar
8. Step 8

   Using heavy tongs and a mitt, slide the plank onto a baking sheet and carry it inside. Let the salmon rest 5 minutes, then scatter the dill over the top and serve right off the plank with lemon wedges.

   5 min

   • 3 tbsp fresh dill
   • 1 piece lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026