A lower-calorie way to make Cedar-Plank Salmon
Cedar-Plank Salmon: maple-mustard glazed salmon perfumed with cedar smoke
A thin maple-mustard glaze and soaked cedar plank season salmon fillets without a butter baste while the flesh stays moist. This measured Canadian recipe serves 8 at about 385 kcal per portion.
Cedar-Plank Salmon should still taste and look like the familiar dish, even when its richest ingredient is reduced. This version uses brush 1.4 kg salmon with only 35 g maple syrup and let mustard, lemon, and cedar smoke carry the glaze. Cedar smoke, caramelized maple, sharp mustard, lemon zest, dill, and black pepper frame the salmon's natural richness.
What changes—and what stays
From butter- and sugar-glazed plank salmon can exceed 500–650 kcal to 385 calories
brush 1.4 kg salmon with only 35 g maple syrup and let mustard, lemon, and cedar smoke carry the glaze. Cedar smoke, caramelized maple, sharp mustard, lemon zest, dill, and black pepper frame the salmon's natural richness.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | brush 1.4 kg salmon with only 35 g maple syrup and let mustard, lemon, and cedar smoke carry the glaze | Cedar smoke, caramelized maple, sharp mustard, lemon zest, dill, and black pepper frame the salmon's natural richness. |
How the flavor stays
Cedar smoke, caramelized maple, sharp mustard, lemon zest, dill, and black pepper frame the salmon's natural richness.
A cost rule that survives inflation
A reusable food-safe plank and one whole side of salmon provide eight portions more economically than individually cut restaurant fillets.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1.4 kgskin-on salmon side
- 1untreated food-safe cedar plank
- 35 gpure maple syrup
- 50 gDijon mustard
- 40 mllemon juice
- 15 gfresh dill
- 12 ggarlic
- 8 gblack pepper and salt
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured components
Soak the cedar plank fully, remove salmon pin bones, pat the fish dry, and portion the top lightly.
Look for: Plank is waterlogged and salmon surface is dry with no visible bones.
Step 2 · follow the visible cue
Build the defining flavour
Mix maple, mustard, lemon, garlic, dill, and pepper; brush a thin even coat over the flesh.
Look for: Glaze clings without running off the sides or pooling on the plank.
Step 3 · follow the visible cue
Cook with controlled heat
Heat the grill for indirect cooking, set the plank away from flame, cover, and monitor for flare-ups.
Look for: Cedar smoulders gently, salmon edges turn opaque, and no plank corner burns actively.
Step 4 · follow the visible cue
Finish and check the texture
Remove when the thickest part reaches 63 °C, rest five minutes, and cut eight portions along the marks.
Look for: Flesh flakes in moist layers and the glaze is bronzed rather than black.
Calories at the same serving size
173 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Cedar-Plank Salmon promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Cool Cedar-Plank Salmon promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Frequently asked questions
Can I prepare Cedar-Plank Salmon ahead?
Yes. Complete the preparation stages in advance, then do the final crisping, dressing, or assembly close to serving so Cedar-Plank Salmon keeps its intended texture. Cool Cedar-Plank Salmon promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Does the calorie estimate for Cedar-Plank Salmon include sides?
No. The estimate covers one portion made from the measured ingredients listed here; drinks, chips, salad dressing, and other side dishes need to be counted separately. brush 1.4 kg salmon with only 35 g maple syrup and let mustard, lemon, and cedar smoke carry the glaze.
- skin-on salmon side1.4 kg
- untreated food-safe cedar plank1
- pure maple syrup35 g
- Dijon mustard50 g
CaloNote · mobile analysis example
Check the Cedar-Plank Salmon serving you actually made
Photograph the finished plate in CaloNote, review the detected ingredients and portion, and correct the estimate before saving.
This uses the real CaloNote meal-detail layout with this recipe’s photo and estimated nutrition. Actual AI results vary with the photo and portion.
Analyze my meal in CaloNoteMethod and sources
Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
Make another familiar dinner lighter
Carrot Cake: a lighter Canadian recipe with a clear doneness check
Canadian Carrot Cake for eight: squeeze only excess carrot water, fold a thick batter, and layer with a thin yoghurt frosting after cooling. The measured formula uses carrots, whole-wheat flour, walnuts, eggs, and unsweetened apple purée; the reliable finish is the crumb is moist but springs back and the frosting stays in place. About 345 kcal per portion.
See the recipe
Pumpkin Pie: a lighter Canadian recipe with a clear doneness check
Canadian Pumpkin Pie for eight: blind-bake the shell and bake the maple pumpkin custard just to a unified wobble. The measured formula uses pumpkin purée, eggs, low-fat milk, whole-wheat pastry, and maple syrup; the reliable finish is the edges are firm and the centre has no wet ripple. About 345 kcal per portion.
See the recipe