# Components:
→ Fish & Plank
01 - 4 salmon fillets (about 170 g/6 oz each, skin-on)
02 - 1 untreated cedar plank (about 30x15 cm/12x6 in)
→ Glaze
03 - 3 tbsp pure maple syrup
04 - 2 tbsp Dijon mustard
05 - 1 tbsp whole grain mustard (optional, for texture)
06 - 1 tbsp olive oil
07 - 1 tbsp fresh lemon juice
08 - 1 garlic clove, minced
09 - 1/2 tsp smoked paprika
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tbsp fresh dill or flat-leaf parsley, chopped
12 - Lemon wedges, to serve
# Method Steps:
01 - Soak the cedar plank in water for at least 1 hour to prevent burning. Weigh it down to keep it submerged.
02 - Preheat your grill to medium heat (about 190°C/375°F).
03 - In a bowl, whisk together maple syrup, Dijon mustard, whole grain mustard (if using), olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper.
04 - Pat salmon fillets dry with paper towels. Season lightly with salt and pepper.
05 - Place soaked cedar plank on the preheated grill, close the lid, and heat for about 2 minutes until it starts to smoke and crackle.
06 - Arrange the salmon fillets, skin-side down, on the plank. Brush each fillet generously with the maple Dijon glaze.
07 - Close the grill lid and cook for 15-20 minutes, brushing with extra glaze halfway through, until salmon flakes easily with a fork and reaches an internal temperature of 63°C/145°F.
08 - Remove the plank from the grill carefully. Let the salmon rest for 2 minutes.
09 - Garnish with fresh dill or parsley and lemon wedges. Serve directly from the plank for a rustic presentation.
