Cedar-Planked Salmon with Maple-Ancho Glaze
We love a good cedar-plank salmon recipe! Fire up the grill for this Cedar-Planked Salmon with Maple-Ancho Glaze, a flaky sweet salmon is topped with a maple-ancho chili glaze. It has the perfect blend of sweet and spicy, and the cedar flavor comes through making this an easy but still impressive flavor-packed dish!
Not only is salmon America’s favorite fish, but it’s also mine! So I really love this cedar-planked salmon recipe today with a maple glaze. I love the flaky meatiness of it, and the flavor can be changed in so many ways. Plus, it’s local to me here in the Northwest, which means I can get the most amazing fresh salmon. Don’t forget about the health benefits, too!
Cedar-Planked Salmon with Maple-Ancho Glaze
You can get good-quality salmon year-round just about everywhere, and this Cedar-Planked Maple-Ancho Glazed Salmon is a restaurant-quality dish that you can make easily at home. There are some things to watch out for when cooking salmon, so be sure to see my tips below. Most of all, don’t be intimidated by cooking salmon – it’s really quite simple, and the results are amazing!
Read more: Cedar-Planked Salmon with Maple-Ancho Glaze
Why I love this recipe
- Salmon has SO much flavor! The glaze on top is amazing, and the cedar planks infuse the salmon with even more deliciousness.
- It’s easy to make and impressive to serve!
- This salmon cooks quickly and is perfect for entertaining.
Gather these ingredients
- Salmon – For this recipe, look for evenly thick filets with the skin removed.
- Salt and freshly ground pepper
- Mayonnaise
- Dijon mustard
- Maple syrup
- Fire & Flavor Salmon Rub – It’s a mix of brown sugar, cumin, ancho chili and paprika.
- Fresh chives
You’ll also need:
How to make the best Cedar-Planked Salmon with Maple-Ancho Glaze
- Soak the cedar planks in cold water for an hour before using them.
- Heat your grill and set it for indirect heat. You want to aim for about 350-400-F.
- Mix the mayonnaise, mustard, maple syrup, the spice rub, and about half of the chives together in a small bowl.
- Remove the planks from the water and pat them dry.
- Season both sides of the salmon with salt and pepper and lay them on the soaked cedar planks.
- Spread the glaze evenly over the tops of the salmon filets.
- Grill the salmon over indirect heat until the glaze is puffed up and the salmon reaches an internal temperature of 130-F.
- Garnish the tops of the fish with the reserved chopped chives and serve right on the planks. Enjoy!
Tips
- Look for fresh salmon that’s a uniform thickness. Remove the pin bones, or buy it with the pin bones removed. I like skinless salmon for this recipe, but if you do use salmon with the skin on it, cook it skin side-down.
- Don’t overcook the salmon. Start with thicker filets and when cooking, look for slightly browned and charred on top, whiteness that appears at the sides from the fat, and lastly, press a wooden spoon or spatula on top of the salmon, feeling for a little resistance, but not too much (you do not want it to feel spongy, but firm.)
- Serve the salmon right on the planks – don’t try to move it or it could fall apart.
- This cedar-planked salmon recipe takes about 20 minutes to cook, so plan your side dishes accordingly or see my suggestions below for some easy and delish make-ahead sides.
Serving suggestions
I make this dish often in the spring and summer, so I like to pair it with sides like brown rice, a fruit platter, fresh corn on the cob, garlic bread, and more. Other tasty sides that’ll go nicely with this flavorful grilled salmon recipe are this tasty Carrot, Lentil and Cilantro Salad, this beyond-ordinary broccoli salad, or this crowd-pleasing Bacon Corn Salad.
Storage
Salmon is highly perishable and shouldn’t be kept around for too long. Store it in an airtight container in the fridge for 1-2 days. You can eat it cold, at room temperature, or warm it gently in a low oven.
Serve the leftover salmon on a bowl of greens with a Southwestern-inspired vinaigrette or serve it on toasted baguette slices for a quick and easy lunch.
Check out these awesome salmon recipes while you’re here
- Baked Orange Spiced Salmon
- Coconut Salmon Zucchini Noodle Bowl
- Pan-Roasted Salmon with Thyme-Butter Sauce
(Follow my “Salmon Lover” pinterest board for more inspiring recipes!)
Get the Recipe:
Cedar-Planked Salmon with Maple-Ancho Glaze
Ingredients
- 2 lb. fillet salmon
- Sea salt
- Fresh ground pepper
- ⅔ cup mayonnaise
- ¼ cup Dijon mustard
- 2 Tbsp. maple syrup
- 2-3 Tbsp. Salmon Rub, I used Fire & Flavor ancho chili & paprika
- Fresh chives, finely chopped
Instructions
- Soak the cedar planks for 1 hour in cold water before using.
- Set the grill for indirect heat, preheating to 350-400 degrees.
- Prepare the glaze, mixing together the mayonnaise, mustard, syrup, and spice. Mix in fresh chives (leave some for garnish).
- Prepare the salmon by placing each fillet on cedar planks (drained from the water and dry), seasoning both sides well with salt and pepper. (If you have skin on the salmon, place the skin-side down)
- Spread the glaze evenly over the fillets.
- Place the planks of salmon on the grill, and cooked until the glaze is brown and puffed up, about 20-30 minutes (use the “do not overcook” tips), or use a meat thermometer, with the thickest part of the salmon cooked at 130 degrees.
- Serve the fish right on the plank. Garnish with fresh chopped chives.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Since we catch our own salmon I have lots and always looking for new flavors and spices. This sounds amazing and a must try for me.
Oh great tips on cooking salmon! Salmon is one of my favorite fish to buy when I want a simple seafood dinner.
Thank you for all of the awesome salmon tips!!! We love, love, love salmon at our house!
I definitely ate one of my most favorite salmon dinners at your house Sandy, I’ll never forget it! I have to really make an effort to find good fresh wild salmon here near me, its frustrating. I end up buying frozen most of the time, and it’s good, but not like the fresh salmon I crave. This recipe looks to die for. I love that ancho chili sauce you have smothered on it. You always post the best salmon recipes!
Wow! That big side of salmon on that plank is just so gosh darn impressive. I can just imagine the oohs and ahhs if I brought that to the table for a small dinner party! Lovely.
I was always in search of such a useful information you have shared in this blog. This will help me in my working.
Salmon Tip #1 is a necessity. Overcooked salmon is disgusting. I never realized all of the health benefits of salmon though! The recipe looks great. I might have to try it sometime. :)
I love planked salmon. Looks like I need to dust mine off and get them on the grill ASAP.
I think I’m looking at dinner for tonight. I’m off to get some great salmon and a cedar plank! I’ll try to find the rub you used too. I’m always interested in exploring new rubs.
I absolutely love planked salmon!! I am also totally with you on not over cooking salmon -it’s key!
I love doing it on the grill as well and have used cedar planks. I have a marinade I usually use and then top it with lemon and onion slices, brushing with marinade periodically to create a yummy carmelized crust. I just love salmon any way!
Planked salmon is one of our favorite summertime dishes and the maple ancho chili flavor is so enticing! You’re right on with you salmon tips, particularly “don’t overcook!” Love this, Sandy.
My fork is poised, because that salmon looks absolutely delectable! What a testament to your kitchen skills that people learned to love salmon at your table.