# Traeger Smoked Salmon on Cedar Plank with Maple Dijon Glaze > Tender salmon smoked on a soaked cedar plank and finished with a glossy maple-Dijon glaze. The plank adds aromatic cedar smoke while the sweet-tangy glaze caramelizes for a show-stopping main course. Canonical URL: https://www.topshelf.recipes/recipes/traeger-smoked-salmon-cedar-plank-maple-dijon-glaze ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 75 minutes - Cook Time: 60 minutes - Total Time: 135 minutes - Servings: 8 - Difficulty: Medium - Category: Smoking ## Ingredients ### Prep and season the salmon - 2 lb salmon fillet (skin-on, center-cut) - 1 tbsp olive oil - 1 tsp kosher salt & freshly ground black pepper ### Soak plank and preheat Traeger - 1 plank cedar plank (untreated, food-grade) ### Make the maple Dijon glaze - 1/4 cup pure maple syrup - 2 tbsp Dijon mustard - 2 tbsp packed brown sugar - 1 each lemon (juice and wedges) ### Rest, garnish and serve - 2 tbsp fresh dill, chopped (for garnish) ## Ingredient Guide ### cedar plank (untreated, food-grade) A thin, untreated cedar board used for grilling or baking fish, especially salmon; plank-cooking is traditional among Indigenous peoples of the Pacific Northwest. It imparts a subtle smoky, resinous, slightly sweet and piney aroma to the food while keeping delicate fillets from direct flame. Look for food-grade cedar or alder planks at grocery stores, BBQ/smoker shops, or online; soak the plank in water before grilling to reduce charring. Good substitutes are an alder or other grilling plank, a cast-iron griddle or baking sheet, or a foil packet of soaked wood chips to give a similar smoky flavor. ## Instructions ### 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. ### 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. ### 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (4 oz salmon): - Calories: 386 kcal - Protein: 26.1 g - Carbohydrates: 20.6 g - Fat: 22.1 g - Saturated Fat: 3.5 g - Trans Fat: 0 g - Fiber: 7.2 g - Sugar: 10.3 g - Added Sugars: 6.2 g - Cholesterol: 0 mg - Sodium: 595 mg - Potassium: 721 mg - Calcium: 125 mg - Iron: 2.4 mg - Vitamin D: 0 mcg ## Tips ### Remove pin bones Run your fingers along the fillet and pluck any pin bones with clean tweezers so the final slices are restaurant-smooth and safe for guests. ### Soak plank properly Soak the cedar plank 45–60 minutes and weigh it down so it stays submerged; a warm, just-steaming plank releases aroma without igniting. ### Warm the plank Place the soaked plank on the grill for 5 minutes before the fish to jump-start smoke and prevent the salmon from cooling the plank and stalling smoke production. ### Glaze late and light Brush a thin coat before smoking but reserve most glaze to baste in the final 10–15 minutes so sugars caramelize but don’t burn. ### Monitor internal temp Use an instant-read thermometer in the thickest part and pull at 130–135°F since carryover will bring it to perfect doneness while resting. ## Variations and Substitutions ### Miso-Maple Glaze Swap half the Dijon for 1–2 tablespoons white miso for umami depth, whisking it with the maple and reducing the brown sugar slightly to balance saltiness. ### Keto-friendly Glaze Replace brown sugar with a granular erythritol or monk-fruit blend and use a sugar-free maple extract to keep the glossy finish while cutting carbs. ### Citrus-Herb Brightness Add the zest of the lemon and a tablespoon of orange juice to the glaze and fold in chopped parsley and tarragon for a brighter, herb-forward finish. ### No-plank Smoker Method If you don’t have a plank, create a foil pouch of soaked cedar chips and place it on the heat deflector or directly on the grates to approximate cedar smoke; watch heat so the foil doesn’t char. ## Notes This recipe shines at summer backyard dinners or holiday gatherings — it’s simple to prep but delivers restaurant-quality smoke and a sticky, flavorful finish. Home cooks will love the dramatic presentation and reliably moist results. ### Storage and Make-Ahead Store leftover smoked salmon in an airtight container in the refrigerator for up to 3 days; keep slices whole rather than flaking to preserve texture. Reheat gently wrapped in foil at 250–275°F for 8–12 minutes or warm skin-side down in a skillet with a splash of water and a lid to avoid drying; alternatively, use cold leftovers in salads or sandwiches for best texture. ### Serving Suggestions Serve the salmon with simple, textural sides like fingerling potatoes roasted with lemon and thyme, a warm farro or herbed quinoa salad, and grilled asparagus or blistered sugar snap peas. For drinks, pick a zesty Sauvignon Blanc, a slightly off-dry Riesling, or a crisp pilsner; garnish with lemon wedges and a scattering of fresh dill and serve right from the plank for dramatic presentation. ## Frequently Asked Questions ### Do I need to remove the skin before serving? No — cook and serve skin-on for protection and ease of transfer; the skin crisps slightly and helps hold the fillet together, and you can slide a spatula to separate skin from flesh when plating. ### My salmon was frozen — can I use it? Yes, but thaw it fully in the refrigerator 24 hours before cooking and pat dry; residual ice will cool the plank and prolong cooking time, which can alter smoke absorption. ### How do I prevent the glaze from burning? Apply most of the glaze in the last 10–15 minutes of smoking and baste once or twice; keeping the grill temperature at 225°F and monitoring the sugars closely prevents scorching. ### Can I reuse the cedar plank? You can reuse a cedar plank once if it hasn’t blackened or fallen apart, but flavour intensity drops and safety decreases as it dries and chars — treat most planks as single-use for best results. ### What if my pellet grill runs hot or has flare-ups? Lower the grill temperature and move the plank to a cooler zone or farther from the fire pot; if flare-ups occur, briefly remove the plank until flames subside to avoid charring the cedar and burning the glaze. ## Related Recipes and Guides - [Smoked Chex Mix](https://www.topshelf.recipes/recipes/smoked-chex-mix) - [Smoked Coffee-Chile Rubbed Pork Roast for Pellet or Offset Smokers](https://www.topshelf.recipes/recipes/smoked-coffee-chile-rubbed-pork-roast-pellet-offset) - [Smoked Pizza with Smoked Mozzarella](https://www.topshelf.recipes/recipes/smoked-pizza-smoked-mozzarella) - [Smoked Pulled Pork Meal Prep](https://www.topshelf.recipes/recipes/smoked-pulled-pork-meal-prep) - [Eggs Benedict Pulled Pork](https://www.topshelf.recipes/recipes/eggs-benedict-pulled-pork-smoked) - [Smoked BBQ Beef Meatballs with Cherry Chipotle Glaze](https://www.topshelf.recipes/recipes/smoked-bbq-beef-meatballs-cherry-chipotle-glaze) - [Grilling and Nutrition](https://www.topshelf.recipes/articles/grilling-and-nutrition) - [Labour Day Smoking Playbook](https://www.topshelf.recipes/articles/labour-day-smoking-playbook) - [Traeger Tips: Mastering Pellet Smoking and Grilling](https://www.topshelf.recipes/articles/traeger-tips-pellet-grilling-smoke-masterclass)