Print

Flavorful Cedar Plank Salmon Recipe with Easy Honey Sriracha Glaze

cedar plank salmon - featured image
Print Recipe

This cedar plank salmon recipe features a smoky aroma combined with a perfectly balanced honey sriracha glaze, delivering a tender, flavorful, and crowd-pleasing dish that’s quick and easy to prepare.

Ingredients

Scale
  • Cedar planks, pre-soaked in water for 1 hour
  • Salmon fillets, skin-on, about 6 oz (170g) each, preferably wild-caught
  • ¼ cup (85g) honey
  • 2 tablespoons (30ml) sriracha sauce
  • 1 tablespoon (15ml) soy sauce, low sodium
  • 1 tablespoon (15ml) fresh lime juice
  • 1 clove garlic, freshly minced
  • Olive oil, extra virgin, for brushing
  • Salt, to taste
  • Black pepper, to taste
  • Fresh cilantro or parsley, chopped (optional, for garnish)

Instructions

  1. Soak the cedar planks in water for at least 60 minutes to prevent burning and to infuse smoky flavor.
  2. In a small bowl, whisk together honey, sriracha, soy sauce, fresh lime juice, and minced garlic to prepare the glaze. Adjust sriracha to preferred heat level and set aside.
  3. Pat salmon fillets dry with paper towels. Lightly brush both sides with olive oil and season with salt and pepper.
  4. Preheat grill to medium heat (about 350°F / 175°C). Lightly oil the grill grates to prevent sticking.
  5. Place soaked cedar planks directly on the grill grates. Close the lid and heat for 3-5 minutes until they start to crackle and smoke.
  6. Place salmon fillets skin-side down on the cedar planks. Generously brush the top of each fillet with the honey sriracha glaze.
  7. Grill with the lid closed for 12-15 minutes, brushing with additional glaze halfway through cooking. Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125°F (52°C) for medium-rare or 145°F (63°C) for well done.
  8. Remove salmon from grill and let rest for 3 minutes. Garnish with chopped cilantro or parsley if desired. Serve directly on the cedar plank or transfer to plates.

Notes

Soak cedar planks for at least 1 hour or overnight to prevent burning. Use medium heat to avoid burning the glaze. Brush glaze in layers during cooking for best flavor. Let salmon rest after grilling for juicier results. If glaze burns, move planks to cooler part of grill or reduce heat. For gluten-free, substitute soy sauce with tamari or coconut aminos. If no grill, bake salmon on soaked cedar planks at 375°F (190°C) for about 20 minutes.

Nutrition

Keywords: cedar plank salmon, honey sriracha glaze, grilled salmon, smoky salmon, easy salmon recipe, quick dinner, backyard barbecue, healthy salmon

Find it online: https://norasfoods.com/flavorful-cedar-plank-salmon-recipe-with-easy-honey-sriracha-glaze/