Hot Honey Cedar Plank Salmon: A Taste of the Pacific Northwest
About this Recipe
By: Rachel
Food and fiction come together beautifully in this cedar plank salmon recipe, a playful nod to Amy Dressler’s novel The Best Advice. Set in the Pacific Northwest, the story hints at flavors from the region, including this timeless way of preparing hot honey cedar plank salmon. Smoky, tender, and full of character, this dish feels just as layered as the novel itself.
Author Spotlight: Amy Dressler and The Best Advice
This week, I would like to introduce you to a special guest: author Amy Dressler. Amy writes contemporary fiction that features fierce female protagonists. She is currently working on The Shakespeare Project, a series of novels that re-imagines Shakespeare’s comedies as contemporary rom-coms, with a focus on highlighting the inner emotional lives of the heroines.
Her latest novel, The Best Advice, is a retelling of Shakespeare’s As You Like It. The heroine, Roz, faces a relatable dilemma: she’s much better at helping others solve their problems than she is at confronting her own. After losing her job, she pens a popular advice column under a pen name through which she wins over her love interest, TV travel show star Andy Arden.
Food, Fiction, and the Pacific Northwest
Another delightful element of Amy’s writing is the way she weaves food into her storytelling. The Best Advice is set in the Pacific Northwest. This region is known not only for its lush landscapes but also for its incredible food culture. And just like her characters, readers are invited to explore flavors that feel authentic to the setting. From indulgent desserts to savory, woodsy-inspired dishes, these recipes add an extra layer of immersion to her novels.
Bringing the Pacific Northwest to Your Table: Hot Honey Cedar Plank Salmon
Amy’s novesl are replete with descriptions of delectable dishes. She has created a collection of recipes to recreate some of the foods in the story, which includes this hot honey cedar plank salmon. Other tasty treats include Forest Berry Pie and Browned Butter Butterscotch Blondies. And for your beloved four-legged friends, these Paw Pops are a healthy and delicious summer treat.
Cooking the salmon on a cedar plank infuses the fish with a smoky, woodsy aroma. It also turns an ordinary weeknight meal into something extra-special. Cedar plank salmon is a great option when you’re hosting a summer cookout or preparing a cozy family dinner. It not only captures the spirit of the Pacific Northwest but also brings a touch of rustic elegance to your table.
The Story and Flavor Behind Hot Honey Cedar Plank Salmon
I first had cedar plank salmon when I lived in Seattle. I instantly fell in love with the subtle, aromatic flavor of the fish. This cooking technique has roots in the indigenous tribes of the Pacific Northwest, including the Coast Salish. It has been used for hundreds of years. The cedar adds a distinctive flavor, while the salmon stays juicy and moist, since it cooks more slowly than it would over direct heat.
The Perfect Side Dish for Hot Honey Cedar Plank Salmon
This hot honey cedar plank salmon is delicious served with grilled seasonal vegetables. Think asparagus or zucchini, with a squeeze of lemon to contrast the smoky flavor of the fish. I like to add wild rice or roasted potatoes to the meal. And in the unlikely event that you have leftovers, add the salmon to Caesar salad!
If you love to grill, be sure to check out our Guide to Making Your Own Barbecue Sauce.
Beverage Pairing
By: Olivia
For this sweet, smoky, and slightly hot cedar plank salmon, the best wine pairing will balance the dish’s many elements. Great options can be found in Burgundy wines! A light-bodied Pinot Noir will complement the salmon without overpowering it, plus the wine’s earthy notes will be a great nod to the cedar smoke. An aromatic lightly oaked Chardonnay will bring a creamy texture and toasted notes similar to the notes imparted by the cedar plank. With either Burgundy wines, their acidity will keep everything feeling really fresh, which you’ll enjoy between bites of salmon!
Hot Honey Cedar Plank Salmon
Ingredients
For the fish:
- 6 medium wild-caught salmon fillets (about 2 pounds or 1 kilo total)
- 1 food-grade cedar plank* soaked in water for at least two hours. (*These can usually be found near the charcoal briquettes and other barbecue supplies or ordered online. If you can’t find cedar planks for purchase, add a teaspoon of liquid smoke to the glaze and cook the salmon on a grill tray or heavy-duty aluminum foil. You may need to reduce your cooking time.)
- 1 medium squirt bottle filled with water
- 6 sprigs tarragon
For the glaze:
- ½ cup hot honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- ½ teaspoon cayenne
- ¼ teaspoon garlic powder
- 2 teaspoons smoked paprika
Step by Step Instructions
Step 1
- Whisk together glaze ingredients and set aside.
Step 2
- Preheat grill to medium (350–450°F or 175–230°C)
Step 3
- Place salmon on the soaked plank, and season with salt and pepper.
Step 4
- Carefully place your plank on the grill. Watch it closely—if the edges catch fire, extinguish them with the spray bottle, being careful not to spray the fish.
Step 5
- After 5 minutes, brush the glaze over the top of the salmon.
Step 6
- Cook about 5-10 minutes more, until internal temperature reaches at least 135°F (57°C) to cook your fish to medium.
Step 7
- Use a sharp knife to cut the salmon crosswise, dividing it into portions, and plate. Garnish with tarragon. Alternatively, serve whole on the plank as the centerpiece of a buffet.
