- 1 cedar plank, soaked in water for at least 2 hours
- 2 salmon fillets skin on or off
- Salt and ground black pepper
- 1/8 cup maple syrup
- 2 tablespoons (1/4 stick) butter, melted
- 1 tablespoons Dijon mustard
- 1 teaspoons apple cider vinegar
- 1/2 teaspoon Worcestershire sauce
Season the salmon with salt and pepper. In a small bowl, whisk together the syrup, butter, mustard, vinegar, Worcestershire sauce, and some black pepper to make the glaze. Brush the salmon tops generously with the glaze and set aside for an hour or so. Preheat the grill to medium-high. When the grill’s temperature hits 400 degrees, place the soaked cedar plank on the grill and let sit for about a minute before flipping over. Place salmon on the plank skin or bottom-side down and cook until the salmon has a nice brown shiny glaze and is firm (not hard) to the touch, about 10 minutes. It is difficult to give a set time since “doneness” depends upon the thickness of the salmon and the heat of the grill.
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