grilled cedar plank salmon
This grilled cedar plank salmon offers a melt-in-your-mouth texture and rich layers of flavor. The honey caramelizes as it cooks, creating a golden glaze, while the pepper adds a bold contrast. The cedar plank infuses every bite with gentle smokiness, producing a truly gourmet experience without any complicated steps.
Ingredients
- 4 salmon fillets (6 oz each, skin-on)
- 1 cedar grilling plank (soaked in water for 1 hour)
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon sea salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Optional garnish: chopped parsley or lemon wedges
Instructions
- Soak the cedar plank. Submerge the cedar plank in water for at least one hour to prevent burning on the grill.
- Preheat the grill. Heat the grill to medium (around 400°F / 200°C).
- Prepare the glaze. In a small bowl, whisk honey, Dijon mustard, olive oil, lemon juice, salt, and pepper.
- Pat the salmon dry. Place the fillets on a plate and brush each generously with the honey-pepper glaze.
- Set up the plank. Remove the soaked plank, place it on the grill for 2 minutes until it starts to smoke slightly.
- Add the salmon. Arrange the fillets on the plank, skin side down. Close the lid and grill for 15–20 minutes, depending on thickness.
- Finish and serve. Remove carefully from the grill, drizzle with extra honey, sprinkle lemon zest, and garnish with fresh herbs.
Notes
- Always soak your cedar plank thoroughly—it prevents flare-ups and enhances smokiness.
- Don’t overcook the salmon; it’s done when it flakes easily with a fork.
- Lightly oil the plank before adding salmon to prevent sticking.
- Adjust pepper levels for your preferred spice intensity.
- Use high-quality wild-caught salmon for the best flavor and texture.