Ingredients

• Atlantic Salmon Fillets4 pcs
• Cedar Wood Baking Planks2 pcs
• Pure Maple Syrup4 tbsp
• Stoneground Dijon Mustard2 tbsp
• Soy Sauce1 tbsp
• Smoked Paprika & Garlic Powder1 tsp

Instructions

1. 1

   Soak cedar wood planks in warm water (or apple cider/beer) for at least 1-2 hours to prevent them from catching fire on the grill.

2. 2

   Preheat your grill to medium direct heat (around 350°F / 177°C).

3. 3

   Whisk together the glaze: maple syrup, stoneground dijon, soy sauce, smoked paprika, garlic powder, and a dash of ground black pepper.

4. 4

   Pat the salmon dry and place the fillets skin-side down on the wet cedar planks.

5. 5

   Spoon about half of the maple-mustard glaze over the top of the salmon.

6. 6

   Place the planks directly on the grill grates over the heat. Cover the grill lid.

7. 7

   Grill for 15-20 minutes, basting with remaining glaze halfway through. The cedar planks will smoke and toast, steaming the fish with cedar oil.

8. 8

   The salmon is ready when it is opaque throughout and flakes easily with a fork.