Perfect Cedar Plank Grilled Salmon Recipe with Smoky Honey Soy Glaze Easy Step-by-Step Guide

Let me tell you, the scent of cedar smoke mingling with sweet honey and savory soy sauce wafting from the grill is enough to make anyone’s mouth water instantly. The first time I grilled salmon on a cedar plank with this smoky honey soy glaze, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It wasn’t just the aroma; the flaky, tender fish soaked in that sticky-sweet glaze felt like a little celebration for my taste buds.

Years ago, when I was knee-high to a grasshopper, my grandma used to cook salmon over an open fire, wrapping it in foil with herbs she picked fresh from the garden. This cedar plank method is my grown-up twist on that nostalgic memory—honestly, I wish I’d known about it back then! It’s dangerously easy to make but tastes like you spent hours fussing over it. My family couldn’t stop sneaking pieces off the plank as it rested, fresh off the grill (and I can’t really blame them).

You know what? This perfect cedar plank grilled salmon with smoky honey soy glaze is a total game-changer for those backyard BBQs, weekend dinners that need a little wow, or even a sweet treat to brighten up your Pinterest recipe board. I’ve tested this recipe more times than I can count (in the name of research, of course), and it’s become a staple for family gatherings and gifting dinner invitations. Trust me, you’re going to want to bookmark this one—it feels like a warm hug on a plate.

Why You’ll Love This Recipe

Honestly, this recipe hits all the right notes and here’s why you’re going to love it:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute grill sessions.
• Simple Ingredients: No fancy grocery runs needed; you probably have honey, soy sauce, and salmon in your fridge or pantry right now.
• Perfect for Summer BBQs and Cozy Dinners: Whether you’re entertaining guests or just craving a tasty solo meal, this recipe fits the bill.
• Crowd-Pleaser: Kids and adults alike rave about the balance of smoky, sweet, and savory flavors.
• Unbelievably Delicious: The combination of tender, flaky salmon with a sticky honey-soy glaze on a cedar plank gives you next-level comfort food vibes.

What makes this recipe stand out is the cedar plank itself, which infuses the salmon with a subtle smoky aroma that you just can’t get from a regular grill or oven. Plus, the smoky honey soy glaze is not your average marinade—it’s got a perfect balance of sweet, salty, and a touch of heat from smoked paprika that keeps your taste buds dancing. I like to blend my glaze ingredients just right, so it coats the fish beautifully without overpowering the natural salmon flavor.

This isn’t just a recipe; it’s a little moment of joy on a plate. After the first bite, I always close my eyes because it reminds me of those perfect summer evenings with friends and family. It’s comfort food reimagined, but still familiar and soul-soothing. Whether you want to impress guests without breaking a sweat or just turn a simple dinner into something memorable, this is your go-to.

What Ingredients You Will Need

This perfect cedar plank grilled salmon recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most are pantry staples, and you can easily swap a few to suit your needs.

• Salmon Fillets: 4 skin-on salmon fillets (6 ounces / 170 grams each) – fresh or thawed, wild-caught for best flavor.
• Cedar Plank: One untreated cedar plank, soaked in water for at least 1 hour (prevents burning and adds smoky flavor).
• Honey: 3 tablespoons (I prefer local clover honey for its mild sweetness).
• Soy Sauce: 3 tablespoons (use low-sodium if you want to keep salt levels down).
• Smoked Paprika: 1 teaspoon (adds that signature smoky warmth without needing a smoker).
• Garlic: 2 cloves, minced (fresh is best, but jarred works in a pinch).
• Fresh Ginger: 1 teaspoon, grated (optional but adds a nice zing).
• Lemon Juice: 1 tablespoon freshly squeezed (brightens the glaze and balances sweetness).
• Olive Oil: 1 tablespoon (helps the glaze adhere and keeps fish moist).
• Black Pepper: Freshly ground, to taste.
• Green Onions or Chives: Finely sliced, for garnish (adds freshness and a pop of color).

Substitution tips: Use tamari or coconut aminos instead of soy sauce for gluten-free or soy-free options. Swap honey for maple syrup or agave for a vegan twist. If you can’t find cedar planks, alder or maple planks also work well and give a slightly different smoky note.

Equipment Needed

• Grill: Charcoal or gas grill works great; gas is easier for temperature control.
• Cedar Plank: Essential for that smoky flavor; make sure it’s food-safe and untreated.
• Basting Brush: For applying the glaze evenly over the salmon.
• Mixing Bowl: To whisk together the glaze ingredients.
• Tongs or Spatula: For carefully moving the plank on and off the grill.
• Meat Thermometer: Optional but handy to check salmon doneness (145°F / 63°C is ideal).

If you don’t have a grill, a broiler and an oven-safe tray can work too, though you’ll miss that cedar smoke aroma. For budget-friendly options, cedar planks can be found online or at specialty stores; just soak them well to avoid flare-ups. I’ve tried both disposable and reusable cedar planks—both work fine, but reusable ones tend to last longer if you clean and dry them well after each use.

Preparation Method

1. Soak the Cedar Plank: Submerge your cedar plank in water for at least 1 hour before grilling. This prevents it from catching fire and allows the wood to steam, infusing your salmon with a subtle smoky flavor. (Pro tip: weigh it down with a heavy pan to keep it fully submerged.)
2. Prepare the Glaze: In a mixing bowl, whisk together 3 tablespoons honey, 3 tablespoons soy sauce, 1 teaspoon smoked paprika, 2 minced garlic cloves, 1 teaspoon grated fresh ginger (if using), 1 tablespoon lemon juice, and 1 tablespoon olive oil. Whisk until smooth and well combined. The glaze should be glossy and fragrant.
3. Preheat the Grill: Heat your grill to medium-high (about 375°F to 400°F / 190°C to 205°C). If using charcoal, bank the coals to one side for indirect heat grilling.
4. Prepare the Salmon: Pat the salmon fillets dry with paper towels. This step helps the glaze stick and prevents steaming. Lightly season with freshly ground black pepper (the soy sauce adds saltiness, so no extra salt needed).
5. Apply the Glaze: Using a basting brush, generously coat the top and sides of each salmon fillet with the smoky honey soy glaze. Don’t be shy—it’s the star of the show!
6. Place the Cedar Plank on the Grill: Put the soaked plank directly over the heat source and close the lid for about 3-5 minutes. You’ll notice it start to crackle and smoke; that’s your cue that it’s ready.
7. Add the Salmon: Carefully place the glazed salmon fillets skin-side down on the cedar plank. Close the grill lid and cook for about 15-20 minutes, depending on thickness. The fish should be opaque and flake easily with a fork. (Tip: avoid lifting the lid too often to keep the heat steady and smoke trapped.)
8. Check for Doneness: Use a meat thermometer to check the internal temperature, aiming for 145°F (63°C). If you don’t have a thermometer, look for that perfect flaky texture and slightly firm but moist flesh.
9. Remove and Rest: Carefully transfer the cedar plank with salmon off the grill using tongs or a spatula. Let the salmon rest for 5 minutes to let the juices redistribute.
10. Garnish and Serve: Sprinkle sliced green onions or chives over the salmon for a fresh pop of color and flavor. Serve directly on the plank for a rustic, eye-catching presentation.

Heads up: if your plank starts to flame up, just move it to indirect heat and close the lid. A little flare-up is normal but keep an eye on it. Also, I’ve found that soaking the plank overnight in the fridge makes the smoke flavor a bit more intense, which I love for those smoky nights.

Cooking Tips & Techniques

Getting that perfect cedar plank grilled salmon is all about timing and attention. Here’s what I’ve learned the hard way:

• Soaking the Plank is Crucial: If you skip this, you risk burning the wood rather than steaming it. I once rushed this step and ended up with a charred mess and a smoky grill—but no good smoky flavor.
• Use Skin-On Salmon: The skin acts like a barrier between the delicate flesh and the wood, preventing sticking and drying out. Plus, it crisps up nicely if you want to eat it!
• Don’t Overcook: Salmon can go from perfectly flaky to dry in a flash. Keep a close watch near the end, and if you’re unsure, a quick poke test with a fork can tell you a lot.
• Keep the Lid Closed: Resist the temptation to peek too often. The smoke and heat need to circulate to infuse the salmon with flavor and cook it evenly.
• Multitasking: While the salmon grills, prep your sides or set the table. The 15-20 minutes fly by, and this keeps you from burning anything while distracted.
• Glaze Variations: If you want a thicker glaze, reserve some to brush on in the last 5 minutes of cooking for an extra sticky finish.

Variations & Adaptations

One of the best things about this recipe is how easy it is to make your own. Here are some tasty variations to try:

• Spicy Kick: Add ¼ teaspoon cayenne pepper or a dash of Sriracha to the glaze for a smoky-spicy twist. Great for those who like a little heat.
• Herb-Infused: Mix in fresh chopped dill or thyme into the glaze or sprinkle over the salmon before grilling for a fresh herb aroma.
• Gluten-Free Version: Use tamari or coconut aminos instead of soy sauce. Maple syrup can replace honey for a different natural sweetness.
• Alternative Woods: If cedar isn’t your thing, alder or maple planks are fantastic substitutes, each lending its own subtle smoky flavor.
• Sheet Pan Option: No grill? No problem. Bake the glazed salmon on a parchment-lined sheet pan at 400°F (200°C) for 12-15 minutes, then broil for 2 minutes to caramelize the glaze.

Personally, I once added a splash of orange juice to the glaze for a citrusy brightness that my family loved. Don’t hesitate to experiment based on what you have or crave!

Serving & Storage Suggestions

This cedar plank grilled salmon is best served hot off the grill, but it also holds up well for leftovers. Serve it with simple sides like grilled asparagus, a crisp green salad, or fragrant jasmine rice to soak up that delicious glaze.

If you want to impress, plate the salmon right on the cedar plank—it makes a stunning presentation and keeps that smoky aroma lingering around the table. A wedge of fresh lemon on the side adds a nice zing.

To store leftovers, let the salmon cool to room temperature, then wrap tightly in foil or place in an airtight container. Refrigerate for up to 3 days. When reheating, do so gently in the oven at 275°F (135°C) for about 10 minutes to avoid drying it out. The flavors actually deepen after a day or two, making it perfect for next-day meals or salads.

Nutritional Information & Benefits

This grilled salmon recipe is as healthy as it is delicious. Each 6-ounce (170g) fillet delivers approximately:

Calories	Protein	Fat	Carbohydrates
350 kcal	34g	20g (mostly healthy fats)	8g (from the glaze)

Salmon is packed with omega-3 fatty acids, which support heart health and brain function. The honey soy glaze adds just a touch of natural sweetness without overwhelming sugars. This recipe is naturally gluten-free (if you use gluten-free soy sauce alternatives) and low in carbs, making it suitable for many dietary needs.

From my perspective, serving this salmon feels like treating yourself to a meal that’s both satisfying and nourishing—something that comforts the soul and fuels the body well.

Conclusion

So there you have it—perfect cedar plank grilled salmon with smoky honey soy glaze that’s easy to make, full of flavor, and sure to impress. Whether you stick to the classic glaze or try one of the variations, this recipe is all about bringing a little smoky, sweet joy to your table.

Honestly, I love this recipe because it’s reliable, delicious, and connects me to those warm memories of family meals and backyard gatherings. I encourage you to make it your own—swap ingredients, tweak flavors, or experiment with new sides. The possibilities are endless!

Give this recipe a try and let me know how it turns out in the comments below. Share your variations or any tips you discover along the way. Here’s to many more smoky, honey-soy glazed salmon dinners ahead—happy grilling!

FAQs

Can I use frozen salmon for this recipe?

Yes, just be sure to fully thaw the salmon and pat it dry before applying the glaze for best results.

How long should I soak the cedar plank?

At least 1 hour in water to prevent burning. For a stronger smoky flavor, soaking overnight in the fridge works well.

What if I don’t have a grill or cedar plank?

You can bake the salmon in the oven at 400°F (200°C) on a parchment-lined baking sheet, then broil briefly to caramelize the glaze. The smoky aroma will be missing, but the flavor is still fantastic.

Can I make the glaze ahead of time?

Absolutely! The glaze can be mixed and stored in the fridge for up to 2 days. Just give it a quick whisk before using.

Is the salmon skin edible after grilling?

Yes, the skin crisps up nicely on the cedar plank and is delicious if you enjoy it. If not, it’s easy to remove after cooking.

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