# What You Need:
→ Fish & Plank
01 - 4 skin-on salmon fillets, about 6 oz each
02 - 1 untreated cedar plank, approximately 12 x 6 inches
→ Glaze
03 - 3 tablespoons pure maple syrup
04 - 2 tablespoons Dijon mustard
05 - 1 tablespoon whole-grain mustard (optional)
06 - 1 tablespoon extra-virgin olive oil
07 - 1 tablespoon fresh lemon juice
08 - 1 garlic clove, minced
09 - 1/2 teaspoon smoked paprika
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tablespoons chopped fresh dill or flat-leaf parsley
12 - Lemon wedges, for serving
# Steps:
01 - Submerge the cedar plank in cold water for at least 1 hour, weighing it down so it remains fully submerged to minimize burning.
02 - Preheat the grill to medium heat, approximately 375°F, ensuring an even cooking zone.
03 - In a mixing bowl, whisk together maple syrup, Dijon mustard, whole-grain mustard if using, olive oil, lemon juice, minced garlic, smoked paprika, and a pinch of salt and pepper until smooth.
04 - Pat the salmon fillets dry with paper towels and season both sides lightly with salt and freshly ground black pepper.
05 - Place the soaked cedar plank directly on the preheated grill grates, close the lid, and allow the plank to heat for about 2 minutes until it begins to smoke and crackle.
06 - Position the salmon fillets skin-side down on the plank and brush each fillet generously with the maple-Dijon glaze.
07 - Close the lid and cook for 15–20 minutes, basting with additional glaze halfway through, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
08 - Carefully remove the plank from the grill and let the fillets rest for 2 minutes to allow juices to redistribute.
09 - Scatter chopped dill or parsley over the salmon, serve with lemon wedges, and present directly from the plank for a rustic finish.
