Traeger Smoked Salmon on Cedar Plank with Maple Dijon Glaze

How to Make Traeger Smoked Salmon on Cedar Plank with Maple Dijon Glaze

1. 1

   Step 1: Prep and season the salmon

   Remove any pin bones with clean tweezers and pat the fillet dry with paper towels. Rub with olive oil and season evenly with kosher salt and freshly ground black pepper, pressing the seasoning lightly into the flesh so it adheres.

   For this step

   • 2 lbsalmon fillet (skin-on, center-cut)
   • 1 tbspolive oil
   • 1 tspkosher salt & freshly ground black pepper
   
2. 2

   Step 2: Soak plank and preheat Traeger

   Soak the cedar plank in cold water for at least 45–60 minutes (weight it down if needed). Meanwhile preheat your Traeger or pellet grill to 225°F (about 107°C) with mild fruitwood or alder pellets for a complementary smoke profile; place the soaked plank on the grill for 5 minutes to warm and start releasing smoke.

   For this step

   • 1 plankcedar plank (untreated, food-grade)
3. 3

   Step 3: Make the maple Dijon glaze

   Whisk together the maple syrup, Dijon mustard, packed brown sugar and the juice of half a lemon until smooth. Brush a thin, even layer of the glaze over the top of the seasoned salmon, reserving most of the glaze for basting during the smoke.

   For this step

   • 1/4 cuppure maple syrup
   • 2 tbspDijon mustard
   • 2 tbsppacked brown sugar
   • 1 eachlemon (juice and wedges)
   
4. 4

   Step 4: Smoke salmon on the cedar plank

   Place the glazed salmon, skin-side down, on the preheated cedar plank and set the plank on the grill grates. Smoke at 225°F until the internal temperature reaches 130–135°F (54–57°C), about 45–60 minutes depending on thickness; in the last 10–15 minutes baste once or twice with reserved glaze and allow it to caramelize without burning.
   
5. 5

   Step 5: Rest, garnish and serve

   Carefully remove the plank from the grill and let the salmon rest 5 minutes; the plank will be hot. Garnish with chopped fresh dill and lemon wedges, slice into portions and serve directly from the plank or transfer to a serving platter.

   For this step

   • 2 tbspfresh dill, chopped (for garnish)

1. Remove any pin bones with clean tweezers and pat the fillet dry with paper towels. Rub with olive oil and season evenly with kosher salt and freshly ground black pepper, pressing the seasoning lightly into the flesh so it adheres.
2. Soak the cedar plank in cold water for at least 45–60 minutes (weight it down if needed). Meanwhile preheat your Traeger or pellet grill to 225°F (about 107°C) with mild fruitwood or alder pellets for a complementary smoke profile; place the soaked plank on the grill for 5 minutes to warm and start releasing smoke.
3. Whisk together the maple syrup, Dijon mustard, packed brown sugar and the juice of half a lemon until smooth. Brush a thin, even layer of the glaze over the top of the seasoned salmon, reserving most of the glaze for basting during the smoke.
4. Place the glazed salmon, skin-side down, on the preheated cedar plank and set the plank on the grill grates. Smoke at 225°F until the internal temperature reaches 130–135°F (54–57°C), about 45–60 minutes depending on thickness; in the last 10–15 minutes baste once or twice with reserved glaze and allow it to caramelize without burning.
5. Carefully remove the plank from the grill and let the salmon rest 5 minutes; the plank will be hot. Garnish with chopped fresh dill and lemon wedges, slice into portions and serve directly from the plank or transfer to a serving platter.