This is one of my favorite fish entrees that is easy and tasty. Originally, I thought this was complicated, but it turns out it couldn’t be easier. I have made this for my husband and myself and when I want to do a small dinner party.

Make sure you use cedar wood planks, which you can find on Amazon and at home stores like Home Depot. The planks need to be soaked in water so they do not burn. I usually do it for a couple of hours before cooking. You can soak them in a large dish or in the sink with a stopper with weights to keep them submerged.

I love the simple, savory-sweet glaze that accentuates the mild salmon flavor. I’ve learned not to overcook the salmon by taking it off the grill when an instant read thermometer reads between 130 F and 135 F. This will ensure that the salmon is moist and flavorful. You can easily double the recipe. If tomato season is still around, serve with sliced tomatoes and burrata or seared green beans and sugar snap peas. I like a robust sauvignon blanc or pinot noir to accompany this dish.

Cedar-Planked Barbecued Salmon with Maple Mustard Glaze

Serves 4

2 cedar wood planks

2 (1 pound) fresh salmon fillets, cut from center section, about 1-inch thickness

For the glaze:

3 tablespoons whole grain Dijon mustard

1 1/2 tablespoons maple syrup

Salt and black pepper, to taste

1. Submerge the cedar planks completely underwater for at least an hour and up to 4 hours. I use heavy weights, cans or pans to make sure the planks are completely submerged

2. Make the glaze by mixing together the mustard, syrup, salt and pepper and taste for seasoning. Set aside

3. When ready to cook, heat the gas barbecue to 350 F. When it reaches 350 F remove the planks from the water and dry with a paper towel.

4. Place the fillets on the planks and brush the glaze evenly on the salmon fillets. Place the salmon planks on the grill and close the lid. Cook for 18 to 20 minutes, or until the salmon is just opaque throughout and flakes easily with a fork. The exact time will vary based on the thickness of your fillets and an instant read thermometer reading 130 F to 135 F.

5. Remove the planks from the heat with a large spatula to a heatproof surface. Let rest 3 minutes. Cut each fillet in half and serve on individual dinner plates.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.