Cedar Plank Salmon

Every summer, someone at the cookout will be grilling burgers and dogs and you'll walk up with a cedar plank and everyone will look at you like you're about to perform a ritual. You kind of are.

Soak the plank first. I cannot stress this enough. Dry cedar plank + open flame = fire department visit. Minimum one hour. Two is better. While it soaks, mix the olive oil, maple syrup, mustard, garlic, paprika, salt, and pepper. This is your glaze and it's going to make you very popular.

Pat the salmon dry, set it on the soaked plank, and brush the glaze on like you're painting a masterpiece. Because you are.

Grill over medium heat (about 350–400°F), lid closed, until the salmon hits 135–140°F in the thickest part. That's roughly 15–20 minutes. No flipping needed. The plank does the work. Rest a few minutes, then serve directly on the plank because presentation matters and also you don't want to break the fillet.

Friends don't let friends skip the plank soak. Firefighters agree.