Cedar Planked Salmon With Maple Glaze & Mustard Mashed Potatoes

My grandmother, bless her heart, wasn’t exactly known for her culinary adventures. But there’s one dish she made that I remember vividly: simple grilled salmon. The taste of smoke, the flaky texture, and that distinct salmon flavor… it was pure comfort. This cedar planked salmon with maple glaze takes that memory and elevates it, adding a touch of sweetness and sophistication while retaining that comforting, rustic appeal. The mustard mashed potatoes? Well, they’re just the perfect creamy, tangy counterpoint to the richness of the salmon.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Gluten-Free

Ingredients

• 1 cup pure maple syrup
• 2 tablespoons gingerroot, finely grated
• 4 tablespoons fresh lemon juice
• 3 tablespoons soy sauce
• 1 1/2 teaspoons garlic, minced
• 1 untreated cedar plank
• 2 1/2 lbs salmon fillets, with skin
• 1 bunch scallion
• 3 lbs yukon gold potatoes
• 1 1/2 cups milk
• 6 tablespoons unsalted butter
• 3 tablespoons coarse grain mustard
• Salt and pepper to taste

Equipment Needed

• Small heavy saucepan
• Shallow baking pan (if not using cedar plank)
• Small saucepan
• 5-quart kettle
• Colander
• Large bowl
• Potato masher
• Ovenproof dish (optional, for reheating potatoes)

Instructions

1. Prepare the Maple Glaze: In a small heavy saucepan, combine the maple syrup, grated gingerroot, 3 tablespoons of fresh lemon juice, soy sauce, minced garlic, and salt and pepper to taste. Bring the mixture to a simmer over medium heat.
2. Reduce the Glaze: Continue to simmer the maple syrup mixture until it has reduced to about 1 cup, approximately 30 minutes. This reduction will concentrate the flavors and create a beautiful, glossy glaze.
3. Cool the Glaze: Remove the saucepan from the heat and allow the maple glaze to cool completely. The glaze can be made up to 2 days in advance and stored in the refrigerator, covered. Bring the glaze to room temperature before using.
4. Preheat the Oven: Preheat your oven to 350°F (175°C).
5. Prepare the Cedar Plank (or Baking Pan): If using a cedar plank, lightly oil it with cooking oil and place it in the middle of the preheated oven for 15 minutes to warm it up. This helps release the cedar aroma and prevent the plank from scorching. If you’re not using a cedar plank, lightly oil a shallow baking pan large enough to hold the salmon fillets.
6. Arrange the Scallions: Arrange the scallion greens in a single layer on the prepared cedar plank (or in the baking pan) to form a bed for the salmon. This will infuse the salmon with a delicate onion flavor.
7. Prepare the Maple Sauce: In another small saucepan, heat half of the cooled maple glaze over low heat until it is warmed through. This will be used as a sauce to drizzle over the cooked salmon.
8. Add Lemon Juice to the Sauce: Stir in the remaining 1 tablespoon of fresh lemon juice into the warmed maple glaze.
9. Keep Sauce Warm: Remove the saucepan from the heat and keep the sauce warm, covered, until ready to serve.
10. Prepare the Salmon: Place the salmon fillets, skin side down, on top of the scallion greens on the cedar plank (or in the baking pan). Brush the salmon generously with the remaining maple glaze.
11. Season the Salmon: Season the glazed salmon with salt and pepper to taste.
12. Roast the Salmon: Roast the salmon in the middle of the preheated oven until it is just cooked through. If using a baking pan, this should take approximately 20 minutes. If using a cedar plank, it will take about 35 minutes. The salmon is done when it flakes easily with a fork.
13. Cook the Potatoes: While the Salmon is Baking, begin the Potatoes. In a 5-quart kettle, cover the yukon gold potatoes with cold salted water by 2 inches. Simmer until the potatoes are tender, about 35-45 minutes.
14. Heat Milk and Butter: While the potatoes are simmering, in a small saucepan, heat the milk with the butter over moderate heat until the butter is melted.
15. Keep Milk Mixture Warm: Remove the pan from the heat and keep the milk mixture warm, covered.
16. Drain and Peel Potatoes: In a colander, drain the cooked potatoes and cool them just until they can be handled comfortably. Peel the potatoes and transfer them to a large bowl.
17. Mash the Potatoes: Add the coarse grain mustard, salt, and pepper to taste to the peeled potatoes. Pour in about 3/4 of the hot milk mixture and, using a potato masher, mash the potatoes until they are smooth and creamy. Add more milk mixture if necessary to achieve the desired consistency.
18. Assemble and Serve: Cut the cooked salmon crosswise into 6 pieces. On each of 6 plates, arrange a piece of salmon and the scallion greens on a bed of mustard mashed potatoes. Drizzle the salmon with the warm maple sauce.

Expert Tips & Tricks

• Soaking the Cedar Plank: For even more intense cedar flavor, soak the cedar plank in water for at least 2 hours before using it. This will also help prevent it from burning during baking.
• Checking Salmon Doneness: The best way to check if the salmon is done is to use a fork to gently flake it. If it flakes easily and is opaque throughout, it’s ready. Avoid overcooking the salmon, as it will become dry. You can also use a meat thermometer and aim for an internal temperature of 145°F (63°C).
• Making the Maple Glaze Ahead: The maple glaze can be made several days in advance and stored in the refrigerator. This is a great way to save time on the day you plan to cook the salmon.
• Adjusting the Sweetness: If you prefer a less sweet glaze, reduce the amount of maple syrup slightly or add a splash of apple cider vinegar to balance the sweetness.
• Keeping the Potatoes Warm: The mashed potatoes can be made a day ahead. Cool completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.

Serving & Storage Suggestions

Serve the cedar planked salmon immediately after cooking for the best flavor and texture. The warm maple sauce adds a beautiful finishing touch. This dish pairs well with a crisp green salad or roasted asparagus.

Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave. The mashed potatoes can also be stored in the refrigerator for up to 3 days. Reheat them gently on the stovetop with a splash of milk or butter, or in the microwave. Freezing is not recommended as the texture of the potatoes may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	735 kcal	N/A
Total Fat	22 g	34%
Saturated Fat	10 g	51%
Cholesterol	126 mg	42%
Sodium	697 mg	29%
Total Carbohydrate	88 g	29%
Dietary Fiber	5 g	20%
Sugars	35 g	N/A
Protein	47 g	93%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice it Up: Add a pinch of red pepper flakes to the maple glaze for a touch of heat.
• Herby Salmon: Sprinkle fresh dill or parsley over the salmon before baking for a brighter flavor.
• Different Potatoes: Substitute sweet potatoes for the yukon gold potatoes for a sweeter, earthier mash.
• Dairy-Free Potatoes: Use plant-based milk and butter substitutes for a dairy-free version of the mashed potatoes.
• Citrus Twist: Add orange zest to the maple glaze for a different citrus note.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of wood plank?
A: While cedar is traditional and imparts a lovely flavor, you can experiment with other wood planks like alder or maple, but be sure they are food-grade and untreated.

Q: Do I need to soak the cedar plank?
A: Soaking the plank isn’t strictly necessary, but it helps to prevent burning and can enhance the cedar flavor.

Q: How do I know when the salmon is cooked through?
A: The salmon is cooked when it flakes easily with a fork and is opaque throughout. The internal temperature should reach 145°F (63°C).

Q: Can I grill the salmon instead of baking it?
A: Absolutely! Prepare the plank as instructed and grill over medium heat for about 15-20 minutes, or until the salmon is cooked through.

Q: Can I make the mashed potatoes ahead of time?
A: Yes, the mashed potatoes can be made a day in advance and stored in the refrigerator. Reheat them gently before serving, adding a little extra milk if needed.

Final Thoughts

This Cedar Planked Salmon with Maple Glaze & Mustard Mashed Potatoes is more than just a recipe; it’s an experience. The combination of sweet, savory, and smoky flavors is simply irresistible. I encourage you to try this recipe and share it with your loved ones. Don’t be afraid to experiment with the variations and make it your own. And most importantly, enjoy the process and the delicious results! Pair it with a crisp Sauvignon Blanc for a truly delightful meal. Bon appétit!