Whether for a quiet winter weeknight or a relaxed dinner for two under the open sky, Maple Chipotle Cedar Plank Grilled Salmon keeps outdoor cooking simple and rewarding. Cooler air changes the setting, yet the grill still provides warmth and focus. This recipe fits winter grilling because it delivers bold flavor through a clear, manageable process.
Cooking salmon on a cedar plank adds light smoke while shielding the fish from direct heat. As the wood warms, it releases an aroma that blends naturally with the glaze. Maple syrup brings steady sweetness, while chipotle adds subtle heat and depth. Together, they complement the salmon's richness without overpowering it. The glaze caramelizes gently, helping seal in moisture and create a balanced finish.
Grilling outside during colder months draws attention back to the moment. Checking the plank and watching the glaze set becomes part of the evening. Instead of rushing dinner, the process supports conversation and shared time. A simple side, such as roasted vegetables or rice, completes the plate without adding complexity.
Because cedar-plank salmon cooks evenly and stays tender, it works for both casual meals and small gatherings. Preparation stays approachable, yet the results feel refined. You can step outside, close the lid, and let the grill handle the rest.
Outdoor cooking does not need to pause when temperatures drop. With the right setup, winter nights become an opportunity to gather and cook with intention.
You can explore our vast selection of products or visit us in person at our large retail location in St. James, New York. Our team is committed to providing exceptional service and helping you find exactly what you need to enhance your outdoor living experience.
Serves 6
Maple Chipotle Cedar Plank Grilled Salmon Ingredients
Equipment
- Untreated Cedar Plank
Salmon
- 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 the 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
Maple Chipotle Cedar Plank Grilled Salmon Directions
- 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 the salmon with olive oil, then sprinkle about 2 tablespoons of the dry rub over it liberally (you may have some dry rub left over).
- Grill Salmon: Place the seasoned salmon on the cedar plank and cook over direct heat for up to 15 minutes, or until the internal temperature reaches 120 degrees. While the salmon is cooking, place the lemon half over direct heat and cook for 4-5 minutes until char marks appear.
- Finish over Indirect Heat: Transfer the salmon and cedar plank to indirect heat, brush the maple syrup onto the salmon, 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.
Taken from americanmadegrills.com
