Welcome to Team Traeger
Login  |  Register

Team Traeger Blog

Cedar Plank Maple-Cayenne Salmon

Posted by mmillet on May 13, 2014

Planking is more than just a flash-in-the-pan internet sensation. To clarify, we're talking about wood here, Traeger Nation. And not just any kind of wood, but rich, flavor-embedded cedar.

Using cedar planks when grilling creates some of juiciest meat/fish possible. The plank absorbs heat and effectively acts like a foresty baking stone, evenly cooking and holding in the moisture.

One of our most favorite things to grill on cedar planks is salmon. Who could forget a sensational meal meal like our Cedar Plank Salmon with Mango Salsa? Salmon loves a little bit of sweet and a little bit of heat. That's exactly why we decided to try a new cedar plank salmon dish, brushing them with a little bit of maple syrup, dijon mustard, orange zest and cayenne pepper before planking them up. The cedar plank seals in seals in all of those explosive flavors, while also giving the salmon an added layer woodsy delight.


PREP TIME: 2 hours to overnight to allow cedar plank to soak
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Alder, Apple or Cherry


4 salmon fillets, skin removed
2 tablespoons dijon mustard
2 tablespoons pure maple syrup
1/2 teaspoon orange zest
1/4 teaspoon cayenne pepper, or more to taste
Orange slices, for garnish (optional)
1 food-grade cedar plank


Start by soaking the cedar plank, completely submerged, in water for at least 2 hours, ideally overnight.

When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F, lid closed, for 10 to 15 minutes.

Meanwhile mix together the djion mustard, maple syrup, orange zest and cayenne pepper.

If you're working with a whole side of salmon make sure that you rinse it, skin it, remove any pin bones before cutting it into fillets.

Generously slather the top of the salmon fillets with the maple syrup/mustard mixture.

Put the cedar plank on the hot grill grate and let it sit, with the lid closed for 3 minutes.

Flip the plank over and place the salmon fillets on the hot plank with what would have been the skin side facing down.

Cook for 15 to 20 minutes, for medium rare, or until the salmon is done to your liking. Keep a spray bottle full of water on hand to spray the plank in case it blackens too much or catches on fire.

Pull the cedar plank off the Traeger and if you like, finish with more of the maple syrup/mustard mixture and top with an orange slice and a sprinkle of cayenne pepper.


Cedar Plank Maple Cayenne Salmon Recipe.docx (12.01 kb)