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A whole side of grilled salmon on a charred cedar plank on an outdoor wooden table, deep mahogany glossy brown sugar glaze, flaking beautifully at the edges, scattered with fresh dill, lemon wedges...
Sarah Mitchell

Smoky Grilled Salmon with Brown Sugar Glaze

There's a trick to grilled salmon that nobody teaches you until you've ruined about four expensive fillets. I know because I ruined exactly four expensive fillets before I figured it out.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 1 side of salmon (about 2 pounds), skin on
  • 2 cedar planks (12-inch length), soaked in water for at least 30 minutes
  • 1 tablespoon olive oil
  • Salt and pepper
For the Brown Sugar Glaze
  • 1/3 cup brown sugar, packed
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
For Garnish
  • Lemon wedges
  • Fresh dill
  • Slice d green onions
  • Flaky sea salt

Equipment

  • Gas or charcoal grill with lid
  • 2 food-grade cedar planks
  • Instant-read thermometer
  • Basting brush
  • Small mixing bowl
  • Whisk
  • Oven mitts or grill gloves
  • Large serving platter

Method
 

  1. Soak the cedar planks in water for at least 30 minutes (1 hour is better). Weigh them down with a can or bowl to keep them submerged.
  2. Meanwhile, whisk all the glaze ingredients together in a small bowl until the sugar dissolves. Reserve 2 tablespoons in a separate container for basting.
  3. Pat the salmon dry with paper towels and brush lightly with olive oil. Season both sides with salt and pepper.
  4. Preheat your grill for indirect heat at 375°F (medium-high). On a gas grill, light only the outer burners. On charcoal, push coals to one side.
  5. Remove planks from water and shake off excess. Place them on the direct-heat side of the grill for 2-3 minutes until you hear crackling and see light smoke.
  6. Use tongs to move planks to the indirect heat side and immediately place the salmon skin-side down on top of the planks.
  7. Brush half the glaze over the salmon. Close the grill and cook for 12-15 minutes, glazing every 5 minutes with more sauce.
  8. In the last 3 minutes, brush with the reserved clean glaze for a glossy finish. Salmon is done at 135-140°F internal temperature (it'll keep cooking a bit after pulling).
  9. Carefully remove the planks with oven mitts (they'll be hot and charred) and let the salmon rest on the plank for 5 minutes.
  10. Garnish with lemon wedges, fresh dill, green onions, and a pinch of flaky sea salt. Serve straight from the plank for dramatic presentation.

Notes

The biggest salmon grilling mistake is flipping it. Don't. The cedar plank method means you never touch the fish after it goes on — it cooks from one side and the skin stays stuck to the plank, making a clean, effortless presentation. Also, don't overcook it. Pull the salmon at 135°F internal for the most tender, buttery texture. It keeps cooking after it comes off the heat. Salmon that hits 150°F in the center is still edible but firm and dry — a waste of good fish.