Ingredients:

  • 1 untreated cedar plank (12x6 inches)
  • 2 cups warm water
  • 1 tbsp sea salt
  • 1.5 lbs fresh salmon fillet, skin-on
  • 1 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 0.25 cup pure maple syrup
  • 2 tbsp grainy Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced

Instructions:

  1. Submerge the cedar plank in a shallow pan with 2 cups of warm water and 1 tablespoon of sea salt. Weigh it down and soak for at least 1 hour.
  2. In a small bowl, whisk together the maple syrup, grainy Dijon mustard, soy sauce, grated ginger, and minced garlic to create the glaze.
  3. Pat the salmon fillet dry with paper towels. Rub with olive oil and sprinkle with smoked paprika, then brush liberally with the maple ginger glaze.
  4. Preheat the grill to medium-high (approx. 400°F/200°C). Place the soaked plank on the grates for 3 minutes until it begins to crackle and release aroma.
  5. Flip the plank over and place the glazed salmon on the toasted side. Close the grill lid and cook for 12-15 minutes.
  6. Check for an internal temperature of 140°F (60°C). Remove from heat and let the fish rest on the plank for 5 minutes before serving.