Maple-Cured Salmon Plank

Name: Maple-Cured Salmon Plank
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 5 lb salmon fillets; 0.33 cup maple syrup; 3 tbsp kosher salt; 2 tbsp brown sugar; 2 tbsp Dijon mustard; 1 tbsp soy sauce; 4 planks cedar grilling planks; 1 cup Greek yogurt; 0.25 cup fresh dill; 2 whole lemon; 2 lb asparagus

Cedar-planked salmon with maple glaze for ten on the grill

Prep: 30 min
Cook: 25 min
Serves 8
Difficulty: medium

Salmon fillets get a quick maple-brine, then grill on cedar planks until edges caramelize and centers stay moist. Flake onto platters with lemon-dill yogurt and roasted asparagus.

Why crews like it: Salmon night upgrades the hall menu without feeling fussy. Plank grilling keeps fish off direct flame, reduces sticking, and delivers real smoke aroma—even on a gas grill behind the station.

420Cal

40gProtein

18gCarbs

22gFat

Ingredients

5 lb salmon fillets
0.33 cup maple syrup
3 tbsp kosher salt
2 tbsp brown sugar
2 tbsp Dijon mustard
1 tbsp soy sauce
4 planks cedar grilling planks
1 cup Greek yogurt
0.25 cup fresh dill
2 whole lemon
2 lb asparagus

Instructions

Brine the salmon: Dissolve salt in cold water with maple syrup. Submerge salmon 30–60 minutes, then pat completely dry.
Soak cedar planks: Submerge planks in water at least 1 hour so they smolder instead of catching fire on the grill.
Prep glaze and sauce: Whisk maple syrup, brown sugar, Dijon, and soy for glaze. Mix yogurt, dill, lemon zest, and juice for sauce. Refrigerate until service.
Grill on planks: Heat grill to medium-high, about 400°F. Place salmon on planks, close lid, and grill 12–15 minutes until centers reach 125°F for medium or 140°F for well-done. Target oven/smoker temperature: 400°F.
Glaze and platter: Brush glaze in final 6 minutes. Rest salmon 5 minutes, flake or portion onto platters with yogurt sauce and grilled asparagus.

Tonight's spread

Planked salmon with dill yogurt, grilled asparagus, and lemon wedges.
Wild rice pilaf for a plate that feels complete without heavy starches.

Hall tips

Keep a spray bottle near the grill—planks can flare if glaze drips.
Offer capers for crew who want a bagel-and-lox vibe without the bagels.
Save plank trim for smoking wood chips on the next BBQ night.

Meal prep

Brine fillets up to 4 hours ahead. Soak cedar planks at least 1 hour. Pat salmon dry before grilling so maple glaze caramelizes instead of steaming off.

Leftovers

Flake cold salmon into salads with the yogurt sauce as dressing.
Make salmon cakes with panko and egg for a fast lunch shift.

Grill
Cedar planks
Instant-read thermometer
Sheet pan
Basting brush