Fishing & Boating in the Northwoods

Cedar-Planked Maple Salmon Recipe

Finished Cedar-Planked Salmon just off the grill

Outdoor grilling is, without a doubt, right up there with fishing as one of my passions. I will use my outdoor gas grill all year ‘round, in almost any kind of weather. But summertime is grilling time, and that’s when my grill gets the most use! Your grill can be used to cook almost any type of fish, but one type of fish that lends itself easily to grilling is salmon.

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As I have mentioned before, once I started to experiment with salt-water fish recipes, a whole new world opened up to me. Here is another easy recipe for an ocean fish – this one using fresh Norwegian Salmon. I believe it to have the best flavor, and it is one of my all-time favorites on the grill, especially when cooked on a Cedar plank!

Cedar Plank & Norwegian Maple-Salmon

For this recipe, I like to use a Cedar plank under the salmon, but other types of wood – e.g. Alder, Cherry, Maple, or Apple – can be used as well. The salmon can also be placed right on the grates. One thing to be aware of is the fact that Norwegian Salmon is very tender and will literally fall apart if it sticks at all to the grates — they would need to be well-oiled. What makes this recipe extra-special and tasty is the real Maple syrup splashed over the finished salmon.

One last thing to be aware of: you can choose to skin the salmon first, or just put it right on the cedar plank, with the skin side down. I am in the habit of skinning all of my fillets before cooking them. (If you are unsure of the skinning process, check out my “how to” article.) For this recipe, it’s easier to just leave the skin on the salmon.


  • 1 Fresh Norwegian Salmon fillet (any size will work just fine – I like to use a piece that is ~ 3/4 of a pound)
  • 1 piece Cedar plank  (They come in various sizes and packages – check Amazon or your local market place)
  • A Scosche of Soy Sauce (from the Japanese word sukoshi, meaning “a tiny bit” or “a small amount.”)
  • A few ounces of real Maple syrup (the real thing is far better than the brands made with corn syrup!)
  • Mediterranean Rosemary Rub & Seasoning –  or your favorite seasoning
  • Salt and pepper to taste

Cedar-Planked Norwegian Maple-Salmon Instructions

Immerse and soak Cedar plank in water for 2-3 hours prior to grilling

Rinse salmon portions in cold, running water

Pre-heat grill on med-high setting. Meanwhile, season salmon with a small bit of soy sauce and sprinkle with Mediterranean Rosemary Rub & Seasoning. Place on Cedar plank- skin side down. Top – if desired – with a small bit of Maple syrup. When you are certain your grill has been thoroughly pre-heated, place the planked salmon directly on the grates of the grill.

salmon on cedar plank
All seasoned and ready for the grill! Photo by Yvonne Carpenter-Ross

No need to turn the fish – simply allow a cooking time of about 10 minutes. Note that total cooking time will depend on outdoor temperature, wind speed and direction and grill temperature.

Finished and plated Cedar-planked Maple-Norwegian Salmon

Remove planked salmon from the grill and place cooked fillets on warm plates. (Properly-cooked salmon will still have a touch of pink in the center.) Drizzle a bit more real Maple syrup over the salmon. We added Cilantro-Lime Rice and Broccoli to the plate and garnished with chopped fresh onion greens. You can add your own selected green veggies and potatoes or rice to the plate; sprinkle with chopped green parsley, chopped cilantro, or chopped green onions for a nicely finished plate. Easy – simple – exquisite taste, and fun to eat!

Other suggestions: Serve with shitake mushroom wild rice, garlic mashed or baked potato and serve with a crisp white wine like Chardonnay. You’ll be amazed at how flaky, tender and tasty fresh Norwegian salmon can be! Try plank-grilling other types of fish as well – both fresh and salt water varieties, and on different types of wood planks.

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R. Karl

Angler, Author & Epicure

Fishing since the age of eight.  Seriously writing since the age of 16. Chef and foodie from the age of 22 years… and counting. So much to learn and so little time. I have enjoyed every minute of it all.  Whether on the water (where I like it best), in the kitchen, or at the keyboard, churning out content, I feel like I have found my place.  I am sharing it with you in the hope that some of what I love to do will rub off on you. I hope to see you On the Lake!

R. Karl