Ingredients:

  • 2 lbs salmon side, skin-on
  • 1 tbsp olive oil
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 1 lemon, sliced into rounds
  • 1/3 cup pure maple syrup
  • 2 tbsp grainy Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced

Instructions:

  1. Submerge food-grade cedar planks in water for at least 2 hours, weighting them down to ensure full saturation.
  2. In a small bowl, whisk together the maple syrup, grainy Dijon mustard, soy sauce, grated ginger, and minced garlic.
  3. Pat the salmon dry with paper towels. Rub the flesh with olive oil and season evenly with sea salt and cracked black pepper.
  4. Preheat grill to medium-high (400°F/200°C). Place soaked planks on the grate for 3 minutes until they begin to crackle.
  5. Lay the salmon on the planks. Brush generously with the maple glaze and top with lemon slices.
  6. Close the grill lid and cook for 15-20 minutes without flipping. Remove when internal temperature reaches 135°F (57°C).