Cedar Plank Grilled Wild Sockeye Salmon

Cedar plank grilling is a time-honored technique that infuses wild salmon with subtle smoky flavor while keeping the flesh incredibly moist. The nutritional benefits of wild sockeye salmon shine when cooked this way, preserving all the omega-3s and delicate texture. Perfect for entertaining, this method handles meal-size portions beautifully. Explore our comprehensive cooking guide for more grilling techniques.

Ingredients

• 1 untreated cedar plank (12 x 6 inches, soaked 2 hours)
• 1 whole wild Alaskan sockeye salmon fillet (1.5 lbs)
• 3 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 3 sprigs fresh thyme
• 3 sprigs fresh dill
• 2 cloves garlic, thinly sliced
• 1 lemon, thinly sliced
• 1 tablespoon extra-virgin olive oil
• Sea salt and cracked black pepper

Instructions

1. Soak Plank: Submerge cedar plank in water for 2 hours (overnight is ideal). This prevents burning and allows the wood to release its aromatic compounds.
2. Make Glaze: Whisk together maple syrup, Dijon mustard, and lemon juice in a small bowl. Set aside.
3. Preheat Grill: Heat grill to medium heat (350-375°F). Place soaked plank directly on the grates for 3-5 minutes until it begins to smoke slightly and release cedar aroma.
4. Prepare Salmon: Pat salmon dry. Brush skin-side with olive oil. Season generously with salt and pepper. Arrange lemon slices and garlic on the plank.
5. Place on Plank: Carefully place salmon skin-side down on the plank, nestling it among the lemon and garlic. Arrange thyme and dill sprigs on top.
6. Glaze & Cook: Brush maple glaze generously over salmon. Close grill lid and cook 18-22 minutes until salmon reaches 145°F internal temperature. Glaze once more halfway through cooking.
7. Serve: Carefully remove plank from grill (it's hot!). Plate salmon directly from the plank. Serve with remaining lemon and fresh herbs.