# Components:
→ Salmon
01 - 4 skin-on salmon fillets (6 oz each)
02 - 2 untreated cedar planks, soaked in cold water for at least 2 hours
03 - 1 tablespoon olive oil
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 lemon, thinly sliced
→ Cherry Glaze
07 - 1 cup fresh or frozen pitted cherries, halved
08 - 1/4 cup pure maple syrup
09 - 2 tablespoons balsamic vinegar
10 - 1 tablespoon Dijon mustard
11 - 1 garlic clove, minced
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground black pepper
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, for serving
# Directions:
01 - Place cedar planks in cold water and weigh down to keep submerged. Let soak for at least 2 hours or up to overnight.
02 - Combine cherries, maple syrup, balsamic vinegar, Dijon mustard, minced garlic, smoked paprika, and black pepper in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 10 to 12 minutes, or until cherries are soft and mixture thickens to a syrupy glaze. Remove from heat and allow to cool slightly. Puree with an immersion blender for a smooth glaze or mash lightly for a chunky texture. Set aside.
03 - Preheat grill to medium-high heat (about 400°F).
04 - Pat salmon fillets dry with paper towels. Brush both sides of each fillet with olive oil. Season evenly with kosher salt and black pepper.
05 - Set soaked cedar planks on the preheated grill. Close lid and heat for 2 minutes, until planks begin to crackle and emit smoke.
06 - Lay lemon slices over the cedar planks and place salmon fillets skin-side down on top of the lemons.
07 - Generously brush each salmon fillet with half of the prepared cherry glaze.
08 - Close the grill lid and cook for 12 to 15 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 125°F for medium-rare or 135°F for medium.
09 - During the last 2 minutes of grilling, brush salmon fillets with the remaining glaze.
10 - Remove salmon from cedar planks. Garnish with chopped fresh parsley and serve with lemon wedges.
