Orange-Balsamic Glazed Cedar Plank Salmon
Tangy maple-balsamic glazed salmon grilled on cedar planks. Ready in about 15 minutes with simple prep and clear doneness tips.
This savory, tangy, and smoky recipe is deliciously easy and perfect for summer.
Submitted by: Pamela B. from Kaunakakai, Molokai, Hawaii
- Make a simple glaze of Dijon, maple syrup, balsamic, and orange zest and brush on salmon before grilling.
- Soak cedar planks at least 20 minutes, preheat them briefly on the grill, then cook salmon at medium-low (about 350°F) for 12 to 18 minutes.
- Check doneness with an instant-read thermometer (145°F USDA) or look for opaque, flaky flesh; rest a few minutes before serving.
Spices
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Preparation Instructions:
Preheat grill to medium low heat, about 350 degrees
Combine mustard, maple syrup, vinegar, orange rind in a small bowl and set aside.
Lightly sprinkle salmon with coarse Hawaiian Red Gold sea salt and black pepper.
Brush with desired amount of glaze.
Place Cedar plank on grill, heat for 3 minutes, using tongs, flip over and then place salmon on the flipped heated side.
Close lid and grill for 12 to 15 minutes, up to 18 minutes with thicker salmon steaks.
Remove salmon from plank and serve.
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Frequently Asked Questions
How long should I soak cedar grilling planks?
Soak planks at least 20 minutes in water so they steam instead of catch fire. You can soak up to 1 hour. For extra flavor, soak in orange juice, beer, or wine. Drain before placing on the grill.
Why flip the cedar plank before adding salmon?
Heating the plank briefly on one side chars and opens the wood grains. Flip it so the heated surface is under the fish. That helps prevent sticking and releases more smoky aroma.
How do I know when the salmon is done?
The safest way is an instant-read thermometer at the thickest part of the fillet. USDA recommends 145°F. You can also check that the flesh is opaque and flakes easily with a fork. Thicker steaks may need up to 18 minutes on medium low heat.
Can I use the oven or broiler instead of a grill?
Yes. Bake on a preheated cedar plank at 375 to 400°F for about 12 to 18 minutes, depending on thickness. Broiling on a plank can char the wood, so watch closely. Alternatively, bake on a rimmed sheet pan if you do not have planks.
How many cedar planks do I need per recipe?
Use one plank per fillet if the plank is small. For larger planks you can fit multiple fillets. The ingredient list showing six planks looks like an error. Match plank size to the number and size of fillets you are cooking.
Can I make the orange-balsamic glaze ahead of time?
Yes. Store the glaze in an airtight container in the refrigerator for up to 3 days. Rewarm slightly or stir before brushing on the salmon.
What are good substitutions for maple syrup or balsamic vinegar?
Swap maple syrup for honey, agave, or brown sugar mixed with a little water. For balsamic, use a splash of red wine vinegar plus a pinch of sugar or a reduced balsamic glaze for similar sweetness and tang.
How should I store and reheat leftover cedar-plank salmon?
Refrigerate cooked salmon in an airtight container for 3 to 4 days. Reheat gently in a 300°F oven for 8 to 12 minutes or microwave in short bursts until warmed. You can freeze cooked salmon for up to 2 months; thaw overnight in the fridge before reheating.
How long should I soak cedar grilling planks?
Soak planks at least 20 minutes in water so they steam instead of catch fire. You can soak up to 1 hour. For extra flavor, soak in orange juice, beer, or wine. Drain before placing on the grill.
Why flip the cedar plank before adding salmon?
Heating the plank briefly on one side chars and opens the wood grains. Flip it so the heated surface is under the fish. That helps prevent sticking and releases more smoky aroma.
How do I know when the salmon is done?
The safest way is an instant-read thermometer at the thickest part of the fillet. USDA recommends 145°F. You can also check that the flesh is opaque and flakes easily with a fork. Thicker steaks may need up to 18 minutes on medium low heat.
Can I use the oven or broiler instead of a grill?
Yes. Bake on a preheated cedar plank at 375 to 400°F for about 12 to 18 minutes, depending on thickness. Broiling on a plank can char the wood, so watch closely. Alternatively, bake on a rimmed sheet pan if you do not have planks.
How many cedar planks do I need per recipe?
Use one plank per fillet if the plank is small. For larger planks you can fit multiple fillets. The ingredient list showing six planks looks like an error. Match plank size to the number and size of fillets you are cooking.
Can I make the orange-balsamic glaze ahead of time?
Yes. Store the glaze in an airtight container in the refrigerator for up to 3 days. Rewarm slightly or stir before brushing on the salmon.
What are good substitutions for maple syrup or balsamic vinegar?
Swap maple syrup for honey, agave, or brown sugar mixed with a little water. For balsamic, use a splash of red wine vinegar plus a pinch of sugar or a reduced balsamic glaze for similar sweetness and tang.
How should I store and reheat leftover cedar-plank salmon?
Refrigerate cooked salmon in an airtight container for 3 to 4 days. Reheat gently in a 300°F oven for 8 to 12 minutes or microwave in short bursts until warmed. You can freeze cooked salmon for up to 2 months; thaw overnight in the fridge before reheating.
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