Traeger Smoked Salmon on Cedar Plank with Maple Dijon Glaze

This cedar-plank smoked salmon is built for dinner-party moments and slow, relaxed weekend cooking alike — the plank gives an aromatic cedar whisper while low-and-slow pellet smoking keeps the flesh silky and gently pink. The maple-Dijon glaze does the heavy lifting: maple gives broad sweetness, Dijon adds acid and edge, and the brown sugar helps a glossy finish that caramelizes without overwhelming the fish when applied judiciously near the end of the smoke. Keeping the fillet skin-on and center-cut means even cooking and a clean presentation whether you serve it straight from the plank or transfer it to a platter.

What makes this version work is the layering of restraint and contrast: moderate smoke (alder or mild fruitwood) so the cedar and glaze can be the stars, a brief warm-up of the soaked plank to jumpstart aroma, and late basting so the sugars caramelize rather than burn. This recipe suits cooks who want a show-stopping centerpiece with approachable technique — you don’t need flambé skills, just patience, an instant-read thermometer, and the willingness to let the salmon rest so the juices redistribute and the glaze sets glossy and tender.