Salmon, spice, and cozy Pacific Northwest vibes

Celebrate the flavors of the Pacific Northwest with Maple & Black Pepper Cedar Plank Salmon. Sweet maple, bold black pepper, and smoky cedar come together in a dish that shines with a glass of Lange Estate Pinot Noir. Perfect for cozy fall dinners or special occasions, it’s a recipe you’ll want to make again and again.

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Recipe

INGREDIENTS

Salmon & Plank:

  • 1 whole side salmon fillet, skin on
  • 1–2 cedar planks
  • 2 lemons

 

Maple Black Pepper Rub:

  • ½ cup maple sugar (e.g., Crown Maple Sugar)
  • 1/8 cup black pepper
  • 1/8 cup salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon paprika
  • 1 tablespoon thyme

Instructions

  • Prepare the rub: In a bowl, combine maple sugar, black pepper, salt, garlic powder, onion powder, paprika, and thyme. Mix thoroughly and set aside.
  • Soak the cedar planks: Submerge planks in water for 2–3 hours, using mugs or a heavy object to keep them fully underwater.
  • Preheat cooking surface: Preheat oven or grill to 350°F (177°C).
  • Prep the salmon: If needed, remove pin bones and trim any fin edges. You can leave the skin on (recommended for easier handling) or remove it, noting the fillet will be more delicate.
  • Season the salmon: Lightly salt the fillet, then generously rub the maple black pepper spice mix on both sides. If the fillet is too large for one plank, trim for a second plank or cut in half.
  • Cook the salmon: Pat the cedar plank dry and place the salmon skin-side down on the plank. Place the plank directly on the oven rack (with a sheet pan below to catch drippings). Cook:
    • 20–25 minutes for fully cooked (145°F / 63°C)
    • Or 125°F / 52°C for medium, softer center
  • Rest and serve: Let salmon rest for 5 minutes after cooking. Serve directly from the plank with lemon slices or wedges.