Hot Honey Cedar Plank Salmon
You don’t have to buy your salmon from the fish-throwers at Pike Place Market, but make sure you get wild-caught Coho or King. This hot honey cedar plank salmon recipe is the perfect main course for your dinner parties!
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.
