I love salmon. But unfortunately, my wife is not a big fan. So it tends to be a special occasion when I make salmon for myself. And this time I decided to go big with a grilled cedar plank salmon and a sticky-sweet honey orange glaze.
The cedar plank lends an aromatic smokiness when used as a cooking base on the grill. You’ll be able to smell the cedar as it cooks. Mmmmm. This cedar plank salmon recipe is sure to impress when you bring in a plank of wood to set the table.
This is a delicious twist on a favorite recipe that’s perfect for a summer meal. The honey orange glaze is a great complement to the flavor of the salmon. The glaze is similar to the sauce I use with my orange maple soy salmon recipe.
Salmon, a grill, a plank of wood, and a sweet glaze. What could be better? This is a great way to cook salmon on the grill and make it special.
And this cedar plank salmon recipe is perfect for a special occasion.
Cedar Planks for Salmon – Their Purpose and Use
Cedar planks give off smoky, sweet notes that pair well with salmon. The trick to grilling with cedar planks is to soak them beforehand. This prevents the wood from burning too quickly or adding too much smoke flavor to the fish.
Cedarwood gives off a lot of smoke, and since that’s a natural flavor enhancer, you can use it to give your food some extra flavor. The salmon will also absorb the wood’s smoky, smoky flavor.
You may be able to find cedar planks at your local grocery store near where charcoal is kept. Many hardware stores also stock them near the grills in the store. Or, you can resort to buying cedar planks online like I did for this recipe.
Grilling salmon on a cedar plank is the perfect way to cook salmon on the grill. The fish won’t tear on the grill and fall through the grates. And the cedar planks also help block the direct heat of the grill, which helps the fish to cook without drying out.
But like I said, soaking is the key to success. Soaking the cedar planks is pretty easy. Just put them in a shallow dish with water and let them soak for at least one hour. I like to let them soak for a few hours.
You will likely need to weigh the planks down in the water since they tend to float and won’t be fully submerged. I use some mugs to hold the planks down in a baking sheet filled with water.
After soaking the plank, take them out of the water and dab them down with a cloth or paper towel. The cedar plank is now ready to use.
Prepping the Honey Orange Glaze
While the cedar planks are soaking, we can get started on the actual cooking by making the glaze.
I wanted a thick, flavorful glaze that would truly coat the salmon. So, rather than just mixing together the ingredients and brushing it over the salmon, we heat it up in a separate saucepan first.
This will help reduce the sauce so that it truly becomes a glaze.
Add the orange juice, orange zest, honey, soy sauce, and thyme to a small saucepan over medium to medium-low heat.
Simmer the sauce for about 15 minutes, stirring occasionally. The sauce will reduce a bit and thicken up.
Remove the saucepan from the heat and let the glaze cool.
Once the glaze is cool, we can use it to glaze the salmon.
Grilling Cedar Plank Salmon
Once the cedar planks are soaked and the glaze is prepared and beginning to cool, we can start grilling.
For this recipe, I’m using a large cedar plank. It’s perfect for grilling a whole side of salmon.
I recommend cooking the entire piece of salmon together, laid out on the cedar plank. But you can also slice the salmon into individual portions before placing it on the plank.
You’ll want to preheat the grill to medium-high heat.
When the grill is ready, lay the salmon on the cedar plank. In my experience, the planks will tend to have one rough and one smooth side.
Cover the salmon with the cedar plank and cook for about 10 to 12 minutes per side.
Now serve it up with an orange wedge and some of the following sides for a complete meal:
The cedar plank will give the salmon a beautiful smoky flavor. And since the cedar plank is soaked, the salmon will absorb the wood’s smoky flavor without burning up.
Once the salmon is done cooking, remove the cedar plank from the grill and let the salmon rest for about 5 minutes. Once it has rested, you can slice and serve it. Note that cedar planks are one-time use for cooking. So, toss them out when you’ve finished cooking.
You can make salmon just as delicious at home as you would have at your favorite restaurant. It’s so easy and it works. Now I’m hooked. I’ve had a lot of fun trying new salmon recipes. Enjoy this simple recipe for cedar plank salmon with honey orange glaze.
How did yours turn out?
I’d love to hear when you try out this cedar plank salmon along with the glaze. Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.
Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.
Cedar Plank Salmon with Honey Orange GlazeCourse: DinnerDifficulty: Intermediate
Simple salmon that’s sweet and smoky, this cedar plank salmon with honey orange glaze is sure to impress
1 large cedar plank (about 15 by 5 inches)
1/2 cup fresh-squeezed orange juice
2 tablespoons honey
2 tablespoons soy sauce
1/2 tablespoon orange zest
1 teaspoon fresh thyme, minced
2 pounds salmon fillet, skin removed
1 orange, sliced
- Soak the cedar plank in water for at least 1 hour
- While the cedar plank is soaking, add the orange juice, honey, soy sauce, orange zest, and thyme to a small saucepan
- Place the saucepan on the stovetop over medium heat and bring it to a boil, stirring frequently
- Turn the heat to low and simmer for 5 minutes while stirring
- Remove the saucepan from the heat and let the glaze cool
- Preheat the grill to medium-high heat
- When the cedar plank is done soaking, remove it from the water and pat it dry with a towel
- Place the salmon fillet on the smooth side of the cedar plank and brush it with the cooled glaze
- Put the cedar plank and salmon on the grill and let it cook with the lid closed for 13 to 15 minutes until the salmon is just cooked through and the edges have begun to brown
- Remove the salmon and plank from the grill, let it rest for 5 minutes, then slice the salmon into individual servings and plate it with an orange wedge for squeezing on top
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