As soon as the snow melts and we can fire up the BBQ, Cedar-Planked Salmon with Maple-Ancho Glaze is the first thing we cook on the grill. Flaky, sweet salmon is topped with a maple-ancho chili glaze that’s the perfect blend of sweet and spicy, and the cedar flavor comes through, too, making this an easy but still impressive flavor-packed dish!

Cedar Planked Salmon with Maple-Ancho Chili Recipe

Not only is salmon America’s favorite fish, but it’s also mine! I love the flaky meatiness of it, and the flavor can be changed in so many ways. Plus, it’s local to me here in the Northwest, which means I can get the most amazing fresh salmon. Don’t forget about the health benefits, too! 

Cedar-Planked Salmon with Maple-Ancho Glaze

You can get good-quality salmon year-round just about everywhere, and this Cedar-Planked Maple-Ancho Glazed Salmon is a restaurant-quality dish that you can make easily at home. There are some things to watch out for when cooking salmon, so be sure to see my tips below. Most of all, don’t be intimidated by cooking salmon – it’s really quite simple, and the results are amazing!

Planked Salmon with Maple-Ancho Chili

Why I love this recipe

  • It has SO much flavor! The glaze on top is amazing, and the cedar planks infuse the salmon with even more deliciousness.
  • It’s easy to make and impressive to serve! 
  • This salmon cooks quickly and is perfect for entertaining.

Cedar Planked Salmon

Gather these ingredients

  • Salmon – For this recipe, look for evenly thick filets with the skin removed.
  • Salt and freshly ground pepper
  • Mayonnaise
  • Dijon mustard
  • Maple syrup
  • Fire & Flavor Salmon Rub – It’s a mix of brown sugar, cumin, ancho chili and paprika. 
  • Fresh chives

You’ll also need

Cedar Planked Salmon with Maple-Ancho Chili

How to make the best Cedar-Planked Salmon with Maple-Ancho Glaze

  1. Soak the cedar planks in cold water for an hour before using them.
  2. Heat your grill and set it for indirect heat. You want to aim for about 350-400-F.
  3. Mix the mayonnaise, mustard, maple syrup, the spice rub, and about half of the chives together in a small bowl.
  4. Remove the planks from the water and pat them dry.
  5. Season both sides of the salmon with salt and pepper and lay them on the soaked cedar planks.
  6. Spread the glaze evenly over the tops of the salmon filets.
  7. Grill the salmon over indirect heat until the glaze is puffed up and the salmon reaches an internal temperature of 130-F. 
  8. Garnish the tops of the fish with the reserved chopped chives and serve right on the planks. Enjoy!

Planked Salmon with Maple-Ancho Chili

Tips 

  • Look for fresh salmon that’s a uniform thickness. Remove the pin bones, or buy it with the pin bones removed. I like skinless salmon for this recipe, but if you do use salmon with the skin on it, cook it skin side-down. 
  • Don’t overcook the salmon. Start with thicker filets and when cooking, look for slightly browned and charred on top, whiteness that appears at the sides from the fat, and lastly, press a wooden spoon or spatula on top of the salmon, feeling for a little resistance, but not too much (you do not want it to feel spongy, but firm.)
  • Serve the salmon right on the planks – don’t try to move it or it could fall apart.
  • This cedar-planked salmon recipe takes about 20 minutes to cook, so plan your side dishes accordingly or see my suggestions below for some easy and delish make-ahead sides.  

Planked Salmon with Maple-Ancho Chili

Serving suggestions

I make this dish often in the spring and summer, so I like to pair it with sides like brown rice, a fruit platter, fresh corn on the cob, garlic bread, and more. Other tasty sides that’ll go nicely with this flavorful grilled salmon recipe are this tasty Carrot, Lentil and Cilantro Salad, this beyond-ordinary broccoli salad, or this crowd-pleasing Bacon Corn Salad.

Planked Salmon with Maple-Ancho Chili

Storage

Salmon is highly perishable and shouldn’t be kept around for too long. Store it in an airtight container in the fridge for 1-2 days. You can eat it cold, at room temperature, or warm it gently in a low oven.

Serve the leftover salmon on a bowl of greens with a Southwestern-inspired vinaigrette or serve it on toasted baguette slices for a quick and easy lunch.

 

Planked Salmon with Maple-Ancho Chili

Check out these awesome salmon recipes while you’re here

(Follow my “Salmon Lover” pinterest board for more inspiring recipes!)

Cedar Planked Salmon with Maple-Ancho Chili Recipe
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Cedar-Planked Salmon with Maple-Ancho Glaze

Fire up the BBQ with Cedar-Planked Salmon with Maple-Ancho Glaze, a flaky sweet salmon topped with a maple-ancho chili glaze.
Prep Time: 2 hrs
Cook Time: 20 mins
Total Time: 2 hrs 20 mins
Yield: 8

Ingredients
 

  • 2 lb. fillet salmon
  • Sea salt
  • Fresh ground pepper
  • cup mayonnaise
  • ¼ cup Dijon mustard
  • 2 Tbsp. maple syrup
  • 2-3 Tbsp. Salmon Rub, I used Fire & Flavor ancho chili & paprika
  • Fresh chives, finely chopped

Instructions
 

  • Soak the cedar planks for 1 hour in cold water before using.
  • Set the grill for indirect heat, preheating to 350-400 degrees.
  • Prepare the glaze, mixing together the mayonnaise, mustard, syrup, and spice. Mix in fresh chives (leave some for garnish).
  • Prepare the salmon by placing each fillet on cedar planks (drained from the water and dry), seasoning both sides well with salt and pepper. (If you have skin on the salmon, place the skin-side down)
  • Spread the glaze evenly over the fillets.
  • Place the planks of salmon on the grill, and cooked until the glaze is brown and puffed up, about 20-30 minutes (use the “do not overcook” tips), or use a meat thermometer, with the thickest part of the salmon cooked at 130 degrees.
  • Serve the fish right on the plank. Garnish with fresh chopped chives.

Notes

Reposted from June 2015.
Cuisine: American
Course: Main Course
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salmon cedar planked