Go Back
+ servings
glazed cedar plank salmon

Cedar Plank Salmon Recipe with Maple Chipotle Glaze

Maple Chipotle Cedar Plank Salmon is an easy way to grill salmon and add smoky flavor with a cedar plank. Finish with a maple glaze for the best cedar plank salmon recipe.
Course Entree, Main Course
Cuisine American, BBQ, Barbecue, seafood
Keyword cedar plank grilled salmon, Cedar Plank Salmon, cedar plank salmon recipe, Grilled Salmon
Prep Time 15 minutes
Cook Time 15 minutes
Soak Plank 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 226kcal
Cost $25


  • Untreated Cedar Plank


  • 1 ½ pounds whole wild-caught salmon filet, (Pin bones removed)
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons chipotle dry rub (may have to adjust based on exact size of salmon)
  • 2 tablespoons maple syrup
  • ½ grilled lemon

Chipotle Dry Rub

  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • ½ tablespoon cumin
  • 1 teaspoon dried chipotle powder
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper


  • Soak the Cedar Plank: fully submerged in water, for 30 minutes (up to 60 minutes). Pat dry after removing from water. 
  • Make the Dry Rub: combine dry rub ingredients in a small bowl.
  • Prepare Grill for Indirect Cooking: targeting 450 degrees in the cooking chamber.
  • Prepare Salmon: coat salmon with olive oil, and then sprinkle about 2 tablespoons of the dry rub over the salmon liberally (you may have some dry rub leftover).
  • Grill Salmon: Place seasoned salmon on the cedar plank, and place on direct heat for up to 15 minutes or until the salmon reaches an internal temperature of 120 degrees. While the salmon is cooking, place the lemon half over direct heat and cook 4-5 minutes, until char marks appear.
  • Finish over Indirect Heat: Transfer the salmon and cedar plank to indirect heat, and glaze with the maple syrup using a brush, and continue cooking until the internal temperature reaches 130 degrees. Remove from the grill. Carry over cooking will continue cooking the salmon to 135 degrees.
  • Let rest for five minutes and then slice and serve. If using the grilled lemon, squeeze some of the grilled lemon over the top when serving.



* Depending on the size of your salmon, you may have some leftover dry rub. Make sure to liberally coat the salmon though. Don't be shy! 
Don't reuse the cedar plank.
  • When buying salmon be sure to ask the fish monger to remove the pin bones (the small bones along the filet).
  • Plan a third of a pound of salmon per person.
  • If you want to serve individual salmon steaks versus the filet, cut the filet up PRIOR to cooking. This avoids tearing the salmon when it’s cooked.


Calories: 226kcal | Carbohydrates: 11g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 463mg | Potassium: 626mg | Fiber: 1g | Sugar: 9g | Vitamin A: 450IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg