Soak cedar plank in water for at least 1 hour and up to 24 hours. I like to fill up sink with a few inches of cold water and place weight on top.
In a small saucepan, add maple syrup, water, vinegar, cornstarch, garlic, salt and red chili pepper flakes; whisk well. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened.
Reserve 1/2 cup sauce for this recipe, transfer remainder to a glass jar and refrigerate for other recipes.
Preheat grill to medium-high heat (450-500 degrees F). Place salmon on pre-soaked cedar plank and brush with 1/4 cup Thai sauce. Place on a grill, cover and cook for 10 minutes.
Open the grill, brush salmon with remaining sauce, cover and grill for another 10 minutes or until the thermometer inserted in the deepest area reads 130 degrees F.
Cut salmon with spatula into 8 slices and serve warm right off the plank placed on a platter. You can brush salmon with more Thai sweet chili sauce, if desired.
Video
Notes
Store: Refrigerate salmon in an airtight container for up to 5 days. To reheat add it to a skillet with a splash of water. Then cover and cook on low for about 5-7 minutes or until warmed through.
Where to buy cedar planks? You can find them in the grill or seafood section of most major grocery stores. Costco also sells multipacks in their seasonal aisle. Alternatively, buy an untreated full cedar plank at Home Depot and ask an employee to cut it into 7-8 planks to save tons of money!
Soak the cedar planks for at least 1 hour: Up to 24 hours. This is a vital step, so the planks don’t burn while grilling while also keeping the salmon wonderfully moist. Use a heavy glass or can, to weigh the board beneath the liquid while soaking and flip them over halfway to ensure even soaking.