Cedar Plank Grilled Salmon (Utah Style) | Arteflame

Introduction

There is nothing quite like the scent of toasted cedar wafting through the backyard to signal that something special is on the menu. This Cedar Plank Salmon captures the essence of the Pacific Northwest, delivering a fish so buttery and moist it practically melts on your tongue. The sticky maple-mustard glaze caramelizes under the heat, offering a sweet counterpoint to the deep, savory wood smoke. It is the perfect centerpiece for a relaxed Sunday dinner outdoors, evoking memories of misty coastal evenings and warm fires.

Why This Recipe is a Keeper

I love this dish because it is a low-stress way to feed a crowd while looking incredibly sophisticated. Cooking on a plank is surprisingly forgiving; the wood acts as a heat shield, preventing the delicate fish from sticking or scorching. Using the Arteflame grill elevates this method, as the griddle's distinct heat zones allow you to manage the smoke intensity precisely without the risk of the plank catching fire.

Tips for Success

• Soak generously: Submerge your plank for at least two hours. A well-hydrated plank steams the fish gently and ensures a clean, aromatic smoke rather than the acrid taste of burnt wood.
• Zone cooking: Start the plank closer to the center fire to ignite the smolder, then slide it toward the cooler outer ring to finish cooking the fillet through without drying it out.

Ingredient Swaps

If you are out of maple syrup, honey or agave nectar provide a lovely floral sweetness. For a different protein, this wood-fired method works wonders with Steelhead trout or even thick-cut pork chops.

Ingredients

The Main Event

• 1 large Salmon fillet (approx. 2-3 lbs), skin on or off based on preference
• 1 Cedar plank (untreated, specifically for cooking)
• 2 tbsp Extra virgin olive oil
• 1 tsp Sea salt
• 1 tsp Freshly cracked black pepper

The Utah-Style Glaze

• 1/4 cup Pure maple syrup (or honey for a floral note)
• 2 tbsp Dijon mustard
• 1 tbsp Soy sauce
• 2 cloves Garlic, minced
• 1 tsp Smoked paprika
• 1 Lemon, sliced into thin rounds
• 1 tbsp Fresh dill, chopped (for garnish)

Instructions

Step 1: Soak the Plank

1. Immerse your cedar plank in water for at least 1 to 2 hours before cooking. This is the most critical step.
2. To keep the plank submerged, place a heavy object, like a can or a pot, on top of it.
3. For added flavor, you can add a splash of apple cider vinegar, white wine, or even whiskey to the soaking water.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using charcoal or hardwood.
2. Allow the grill griddle to heat up. You want a medium-high heat zone, but since you are cooking on a plank, you have more forgiveness than direct grilling.
3. Aim for a surface temperature where you can hold your hand above the cooktop for about 4-5 seconds.

Step 3: Prepare the Salmon

1. While the grill heats, rinse the salmon fillet under cold water and pat it thoroughly dry with paper towels.
2. Whisk together the maple syrup, Dijon mustard, soy sauce, minced garlic, and smoked paprika in a small bowl to create the glaze.
3. Brush the olive oil over the skin side (if applicable) and place the salmon skin-side down on the soaked cedar plank.
4. Season the top of the fish generously with salt and pepper, then brush half of the glaze over the pink flesh.
5. Layer the lemon slices on top of the glazed salmon.

Step 4: Grill the Salmon

1. Place the cedar plank directly onto the flat steel cooktop of the Arteflame, roughly 3-4 inches away from the center fire opening.
2. Cook for 15 to 20 minutes. Keep an eye on the plank; it should smolder and smoke, but not catch fire. If it starts to burn, move it further out toward the cooler edge of the cooktop.
3. Halfway through the cooking time, brush the remaining glaze over the fish and lemons.
4. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 135°F (for medium).
5. Remove the entire plank from the grill and let it rest for 5 minutes before serving. Garnish with fresh dill.

Tips

The secret to perfect cedar plank salmon lies in moisture management. If your plank catches fire despite soaking, keep a spray bottle of water nearby to douse the flames immediately—this keeps the smoke clean rather than acrid. On the Arteflame, you have the advantage of moving the plank across different heat zones. Start closer to the fire to get the wood smoking, then slide it toward the outer edge to finish cooking the fish gently. This "zone cooking" ensures the center of the salmon is cooked through without drying out the edges. Additionally, never reuse a charred plank for cooking, but you can crumble the charred bits into the fire for extra smoke on your next grill session.

Variations

While the maple-mustard glaze is a crowd-pleaser, salmon is incredibly versatile. You can easily adapt this method to suit different flavor profiles. Here are a few variations to keep your menu exciting:

• Citrus & Herb: Skip the glaze and cover the salmon with slices of orange, lemon, and lime, topped with fresh rosemary sprigs.
• Asian Fusion: Marinate the salmon in teriyaki sauce, ginger, and sesame oil before placing it on the plank. Top with toasted sesame seeds.
• Spicy Southwest: Rub the salmon with chili powder, cumin, and brown sugar. Finish with a squeeze of fresh lime juice and cilantro.
• Simple & Clean: Use only olive oil, coarse sea salt, and lemon pepper for a minimalist approach that highlights the cedar flavor.
• Bourbon Glazed: Add a shot of bourbon to the maple glaze for a deeper, oaky flavor profile.

Best pairings

Cedar plank salmon has a robust, smoky flavor that pairs best with sides that offer freshness or contrasting textures. Since you are already using the Arteflame, utilize the rest of the flat-top surface to cook your sides simultaneously.

• Grilled Asparagus: Toss with olive oil and garlic, then sear on the flat top until tender-crisp.
• Smashed Potatoes: Par-boil small potatoes, smash them flat, and crisp them up on the griddle with rosemary.
• Cucumber Salad: A cold, vinegar-based cucumber and dill salad cuts through the richness of the salmon.
• Beverage Pairing: A crisp Pinot Gris or a light Pinot Noir pairs beautifully with the smoke. For beer lovers, a Wheat Ale or Pilsner is refreshing without overpowering the fish.

Conclusion

Mastering Cedar Plank Salmon on the Arteflame grill is a rewarding experience that combines the ancient art of wood cooking with modern grilling performance. The result is a dish that looks as spectacular as it tastes—rustic, elegant, and bursting with flavor. Whether you are hosting a summer barbecue or enjoying a quiet evening meal, this recipe delivers a restaurant-quality centerpiece with minimal effort. The gentle steam from the cedar ensures the fish remains juicy, while the open fire provides that irresistible outdoor ambiance. Give this recipe a try, and it will likely become a permanent fixture in your grilling rotation.