This recipe elevates the classic cedar-planked salmon with a hint of maple and a touch of spice, creating a delightful balance of flavors.
Soak the cedar planks in water for at least 1 hour before grilling.
Adding a splash of white wine or apple juice to the soaking water can enhance the aroma.
Preheat your grill to medium-high heat.
Ensure the grill grates are clean to prevent sticking.
In a mixing bowl, combine maple syrup, smoked paprika, garlic powder, and onion powder to create the glaze.
Taste the glaze and adjust the seasoning to your preference.
Season the salmon fillets with sea salt and cracked black pepper on both sides.
Pat the salmon dry with a paper towel before seasoning for better adhesion.
Place the soaked cedar planks on the grill and heat until they start to crackle and smoke.
Keep the grill lid closed to trap the smoke for a more intense flavor.
Lay the salmon fillets on the hot planks, skin side down, and brush generously with the prepared glaze.
Apply the glaze in layers during cooking for a richer flavor.
Close the grill lid and cook the salmon for 12-15 minutes, or until it flakes easily with a fork.
Use a meat thermometer to check for an internal temperature of 145°F (63°C).
Carefully remove the planks from the grill and transfer the salmon to a serving platter.
Let the salmon rest for a few minutes before serving to retain its juices.
Garnish with fresh dill and a squeeze of lemon before serving.
Serve with additional lemon wedges on the side for extra zest.
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