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Cedar Plank Salmon with Maple-Mustard Glaze

Cedar Plank Salmon #festfoods

There is just something about salmon that makes me happy – It may be the combination of the richness and melt-in-your-mouth juiciness, or just the simple fact that is it a nutrition powerhouse that makes me feel really good about eating it. Either way, it’s delicious. BUT, what if I told you that you could amplify the deliciousness of your salmon by simply grilling it on a plank of cedar wood? This incredibly easy method of grilling gives food an earthy, woodsy flavor and helps meats and fish stay super moist {not to mention the amazing aroma it gives off when you cook!}. So let me show you just how easy and delicious Cedar Plank Salmon can be!

As if cooking salmon on a cedar plank isn’t totally amazing all on its own, we are adding a punch of sweet and salty flavor with a maple-mustard glaze and pairing it with asparagus {since it’s in season, and is totally good-for-you}. Join me to learn a simple, yet robust, cooking style that everyone will love!

Cedar Plank Salmon

Cedar Plank 101: You can find cedar planks in your local Festival Foods, typically located in the meat department.  Cedar planks need to be soaked for at least 60 minutes before use, using water, wine or cider as the liquid, depending on the flavor profile you are looking to achieve.  The plank will float, so place a heavy item on top that will keep it submerged in the liquid.  Cedar planks can be reused until they become cracked or impossible to clean.  To clean: scrub with dish soap and water, and allow to dry until next use. {Festival also sells cedar grilling papers that are great for wrapping around veggies, such as asparagus!} Now that your plank is ready to go, preheat the grill (or oven) to medium-high, about 375°F. Before seasoning and cooking the fish, remove the skin - If you aren’t comfortable skinning it yourself, our meat department will do it for you!  You can also wait to peel the skin off after it’s cooked, but I find it fun {I like the challenge} to skin it raw.  Plus, if you skin it before cooking, you can take the blood line out (see next section), which makes for a better-tasting piece of salmon. A boning knife works best (and a knife that is longer than the fish is wide) because it will bend and maneuver well.  Start by peeling back a corner of skin, and insert the knife.  Keeping your knife almost flat, run it under the salmon while holding down the corner of the skin.  It helps to have the cutting board close to the edge of the counter (if you angle the knife too much, you may cut through the skin or the meat of the salmon).  The skin should easily come off if you keep the knife almost flat and use a see-saw motion {it does take a little practice}! Cedar Plank Salmon

Next, flip over the salmon fillet to remove the blood line.  It is the grey section underneath the skin that often tastes fishy and ‘muddy’.  It is not harmful to eat, but {I promise} you will fall deeper in love with salmon that is properly cleaned :)

Cedar Plank Salmon  

Run your sharp boning knife along the underside of the salmon to remove the grey section, being careful not to take any of the meat with it.  When you get towards the center, the blood line gets deeper, so you will need to dip the knife down to remove it all (your filet will have a little ‘v’ in it).

Cedar Plank Salmon  

When you are done, you will have a nice clean piece of salmon {it’s so pretty}!  Remember, our meat masters will skin (and remove the blood line) for you, if you don’t want to do it yourself!  {The good news is you can now show off to your friends with your newly-acquired salmon skinning and cleaning skills!}

Cedar Plank Salmon

Now that you have a beautiful piece of salmon, generously season it with salt and pepper {don’t forget the sides of the fish}!

Cedar Plank Salmon

To make the glaze, simply whisk the maple syrup and mustard until combined.

Cedar Plank Salmon

Dowse your salmon with about half the glaze using a silicone kitchen brush or the back of a spoon.

Cedar Plank Salmon

Throw it on the grill!  Start checking the salmon at about the 12 minute mark.  Depending on the thickness of the filet, it may take up to 20 minutes to cook.  About half way through cooking, add more glaze to the salmon. How do you know when the salmon is done?  Two ways:

  • With a thermometer:  Internal temperature should reach 145°F (at the thickest part of the fish).
  • Without a Thermometer:  Press down on the fish or use tongs to try and ‘break’ the filet.  If it slightly flakes, it is done.  Most restaurants serve it slightly pink.


When cooked properly, salmon will be juicy, slightly flaky and melt in your mouth.  When overcooked, it will be chewy and dry. On to the greens!  I love to cook veggies on the grill, and asparagus is no exception!  It heightens the flavor, and makes them look great {like I said, I’m a huge fan of grill marks…}  :) When choosing asparagus in the store, I go for the thinnest stalks I can find, because they tend to be less ‘woody’ and are just more enjoyable to munch on.  But, I always chop the ends off {and on a slight angle, just for fun}.  Toss the stalks in a little olive oil, sprinkle with salt and pepper, and throw on the grill (with the lid on) for about 3-5 minutes, or longer if you like it more thoroughly cooked.

Cedar Plank Salmon

We’re ready to eat!  This makes for a super quick summer meal that you can feel good about! Cedar Plank Salmon

Cedar Plank Salmon

with Maple-Mustard Glaze

Recipe from Chef Julie



  • 3 Tbsp. maple syrup
  • 3 Tbsp. Dijon or whole grain mustard



  • 4 – 5 oz. pieces Atlantic salmon
  • 1/8 tsp. salt
  • ¼ tsp. cracked black pepper



  • 1 lb. asparagus
  • 1 tsp. olive oil
  • 1/8 tsp. salt
  • ¼ tsp. cracked black pepper



  1. Use water, wine or cider to soak the cedar plank for about 60 minutes before grilling.  The plank must be fully submerged under water, so place a heavy object on top of the plank, if necessary.
  2. Preheat grill to medium, about 350-375°F.
  3. Remove the skin from the salmon, and cut out the blood line.  Season the salmon fillets with salt and pepper and place them on a cedar plank.
  4. Whisk maple syrup and mustard until combined, and brush about half the mixture over the salmon.
  5. Place the cedar plank with salmon fillets on the grill.  Start checking for doneness at about 12 minutes and about halfway through cooking, brush with the remaining maple/mustard mixture.  The salmon is done when the internal temperature reaches 145°F and it flakes when pressed.
  6. While the salmon cooks, cut the woody ends off the asparagus and discard.  Coat the stalks with olive oil, salt and pepper.  Place on the grill, cover and allow to cook for 3-5 minutes, until soft and slightly charred.
  7. Serve and enjoy!


Yield: 4 servings

Per Serving*: Calories 380, Total Fat 20g(Saturated 4.5g, Trans 0g), Cholesterol 80mg, Sodium 510mg, Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 12g), Protein 31g, Vitamin A 20%, Vitamin C 20%, Calcium 6%, Iron 15%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at or find them on Facebook, Instagram, Pinterest and Twitter.

Cedar Plank Salmon

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.


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