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Flavorful Grilled Cedar Plank Salmon with Honey Soy Glaze

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A simple yet impressive grilled salmon recipe featuring a smoky cedar plank and a perfectly balanced honey soy glaze that delivers flaky, juicy, and flavorful results.

Ingredients

Scale
  • 4 skin-on salmon fillets (6 oz / 170 g each), preferably wild-caught
  • 1 large cedar plank, soaked in water for at least 1 hour
  • 3 tablespoons honey (raw or local preferred)
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper, to taste
  • 1 lemon, thinly sliced for garnish
  • 2 stalks green onions, thinly sliced for garnish

Instructions

  1. Soak the cedar plank in water for at least 60 minutes to prevent burning and infuse steam into the salmon.
  2. In a small mixing bowl, whisk together honey, soy sauce, minced garlic, grated ginger, and olive oil to prepare the glaze. Set aside.
  3. Preheat your grill to medium-high heat (about 375°F / 190°C). For charcoal grills, arrange coals for indirect heat.
  4. Pat the salmon fillets dry with paper towels to remove excess moisture.
  5. Place the soaked cedar plank directly onto the grill grates and close the lid. Heat for 3-5 minutes until it starts to smoke and crackle lightly.
  6. Place the salmon fillets skin side down on the hot cedar plank. Brush the top generously with the honey soy glaze.
  7. Close the grill lid and cook for 12-15 minutes, brushing another layer of glaze on the fillets midway through cooking.
  8. Check for doneness using a meat thermometer (target internal temperature: 125°F / 52°C) or look for opaque, flaky salmon.
  9. Carefully remove the plank with tongs or a spatula. Transfer salmon to plates and garnish with lemon slices and sliced green onions.
  10. Serve immediately with your favorite side dishes.

Notes

Soak the cedar plank for at least 1 hour to prevent burning. Use skin-on fillets to keep the salmon moist. Brush the glaze multiple times during cooking for layered flavor. Keep the grill lid closed to trap heat and smoke. If flare-ups occur, move the plank to indirect heat but keep the lid closed. Avoid overcooking; salmon is best at 125°F internal temperature.

Nutrition

Keywords: grilled salmon, cedar plank salmon, honey soy glaze, barbecue, seafood, easy dinner, healthy recipe, outdoor cooking

Find it online: https://chrisfeasts.com/flavorful-grilled-cedar-plank-salmon-with-honey-soy-glaze-recipe-for-perfect-dinner/