Cedar Plank Salmon with Maple Pepper Glaze

Why it works

The plank buffers the heat, the glaze sets late, and the salmon finishes at a texture that still flakes cleanly but stays moist.

This cook is built for easy pitmasters running a gas setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.

1. Pat the salmon dry and season lightly with salt and pepper.
2. Stir together maple syrup and Dijon to make a quick glaze.
3. Preheat the grill for indirect cooking at about 375 F and place the plank over the cool side.
4. Set the salmon on the plank and cook until the surface just begins to turn opaque.
5. Brush with glaze during the last few minutes so the sugars do not burn.
6. Serve as soon as the thickest section reaches the doneness you like.