Pin it This Pacific Northwest cedar plank salmon with cherry glaze is a total dinner centerpiece you will want to bring out for both guests and cozy family nights. Grilling on soaked cedar not only infuses the salmon with a lush smoky aroma but also keeps each fillet incredibly moist while the glossy cherry glaze brings vibrant color and sweet tang to every bite. I keep this recipe on standby whenever cherries hit the market or when someone asks for something extra special yet simple.
Every time I pull these cedar planks off the grill my husband is the first to sneak tastes straight from the board. The glaze gets sticky and sweet and there are never leftovers at our house. You will be surprised how easily this recipe wows everyone at the table.
Ingredients
- Salmon fillets: You want skin-on for best grilling and choose fillets that look moist and have a fresh ocean smell from a trusted fish counter
- Cedar planks: Untreated and soaked completely to prevent burning These give smoky flavor and you can reuse them if you scrub gently
- Olive oil: Helps the seasoning stick and keeps salmon from drying out Quality extra-virgin makes a difference
- Kosher salt: Milder and easier to sprinkle evenly than table salt
- Freshly ground black pepper: Adds an earthy bite
- Lemon: Brightens the fish and adds aroma Use thin slices for even coverage
- Cherries: Sweetness and color Fresh is best in season but frozen work out of season Heirloom varieties or dark sweet cherries are especially tasty
- Maple syrup: Balances the tart cherries and brings a silky gloss Go for pure real maple
- Balsamic vinegar: Deepens fruit flavor and adds gentle acidity A good aged balsamic makes a difference
- Dijon mustard: Adds tang and helps the glaze emulsify Get the smooth style if possible
- Garlic: Earthy base note for the glaze Freshly minced uses up one clove
- Smoked paprika: Helps mimic the flavor of a wood-fired oven Spanish smoked paprika gives extra nuance
- Black pepper: Extra kick in the glaze freshly cracked
- Fresh parsley: Finishes with freshness Make sure leaves are perky and not limp
- Lemon wedges: For serving and extra spritz
Instructions
- Soak the Cedar Planks:
- Submerge cedar planks in cool water for at least 2 hours Better yet soak them overnight so the wood will not ignite and will steam gently on the grill
- Make the Cherry Glaze:
- Add cherries maple syrup balsamic vinegar Dijon mustard garlic smoked paprika and black pepper to a saucepan Bring to a simmer on medium heat then cook for about 10 minutes until cherries are soft and the liquid is syrupy Let it cool slightly and use an immersion blender for a silky glaze or mash with a potato masher if you want small fruit pieces
- Preheat the Grill:
- Turn on your gas or charcoal grill to medium-high temperature around 400 degrees Fahrenheit Allow plenty of time so the grill grates will be hot when you add the planks
- Prep and Season the Salmon:
- Pat each salmon fillet dry with paper towels This helps the oil and seasoning cling well Brush every side with olive oil then sprinkle with salt and pepper Lay out thin lemon slices for extra aroma
- Heat and Smoke the Cedar Planks:
- Set the soaked planks on the hot grill with the lid closed Heat for about 2 minutes until you hear the first crackle and the air smells smoky This step helps the planks release maximum aroma into the fish
- Arrange and Glaze the Salmon:
- Place lemon slices on each cedar plank Set salmon fillets skin-side down on top so the citrus forms a flavor base Generously brush each fillet with half of the cherry glaze
- Grill the Salmon:
- Close the grill lid and let salmon cook for 12 to 15 minutes The salmon is ready when it flakes easily with a fork or an instant-read thermometer reads 125 degrees Fahrenheit for medium-rare or up to 135 for medium
- Finish with More Glaze:
- During the last 2 minutes of cooking brush on the rest of the cherry glaze This builds a glossy flavorful layer and prevents burning of sugars
- Serve and Garnish:
- Gently lift the salmon from the cedar planks Sprinkle with chopped parsley and serve immediately with lemon wedges for a bright finish
Pin it My favorite part is swirling the cherry glaze on while the salmon finishes grilling The scent reminds me of backyard summers with my kids running barefoot and the cedar smoke drifting through the evening The cherries sometimes get picked off by my youngest before I even serve the plate
Storage Tips
Cool leftovers completely before storing so the salmon does not steam in the container and turn mushy Store salmon fillets and extra glaze separately in airtight containers for up to two days Reheat gently in a covered skillet over low heat or enjoy chilled and flaked over salads
Ingredient Substitutions
Steelhead trout is a perfect alternative with nearly identical texture If cherries are out of season try high-quality cherry preserves and thin them with a splash of vinegar or water for glaze Balsamic can be replaced with red wine vinegar or a mix of apple cider vinegar and a pinch of brown sugar
Serving Suggestions
I love pairing this salmon with garlicky grilled asparagus or a crisp fennel salad Goes beautifully with wild rice pilaf or herby smashed potatoes Chilled white wine like dry Riesling or fruity Pinot Noir makes the whole meal sing
Pin it This meal brings the taste of the Pacific Northwest right to your table and is sure to impress both friends and family. The cherry glaze makes each fillet unforgettable and leftovers always disappear fast.
Common Questions
- → What does grilling on cedar planks do?
Cedar planks infuse the salmon with a smoky, woodsy flavor while keeping the fish moist as it grills.
- → Can I make the cherry glaze ahead?
Yes, the cherry glaze can be prepared in advance and stored in the fridge. Rewarm gently before using.
- → Do I need to remove skin from salmon before grilling?
Keep the skin on; it protects the fish from sticking and enhances the grilling experience on cedar planks.
- → Is it possible to substitute salmon?
Steelhead trout works well as an alternative, offering a similar texture and flavor profile for cedar plank grilling.
- → What wine pairs best with this dish?
Try a fruity Pinot Noir or dry Riesling. Both complement the sweetness of the cherry glaze and smoky salmon.