Cedar Plank Salmon with Spicy Honey
A dish that brings together smoky grill aroma, juicy fish, ginger, garlic and a sweet-and-spicy glaze. The cedar plank lends the salmon a light woody note, soy sauce underlines its richness, and spicy honey forms a glossy caramelised crust. A fresh avocado, cilantro, lemon and lime salsa balances it with a gentle tang and creamy texture.
Preparation
- 1
Soak the cedar plank. Submerge it fully in water for at least 30 minutes, weighing it down. A well-soaked plank heats more slowly and gives more aromatic smoke.
- 2
Heat the grill to medium (~180–200°C). Use indirect or moderate heat so the honey glaze doesn't burn before the fish is done.
- 3
Prep the salmon: remove any pin bones with tweezers and place the fillet skin-side down on the soaked plank.
- 4
Grate the ginger and garlic finely, spread evenly over the salmon and add black pepper. Skip the salt — the soy sauce is already salty.
- 5
Place the plank with the salmon on the grate and close the lid. Cook for 15–20 minutes depending on thickness, without flipping.
- 6
Make the glaze: stir the soy sauce and spicy honey until smooth. If the honey is thick, warm it slightly or add a spoon of warm water.
- 7
About 5 minutes before it's done, generously brush the salmon with the honey-soy glaze — it will thicken, turn glossy and coat the fish.
- 8
Make the salsa: dice the avocado, add lemon and lime juice, cilantro, salt and pepper. Fold gently.
- 9
Check doneness: the salmon is ready when the flesh flakes easily but stays juicy. Don't overcook.
- 10
Let the salmon rest for 3–5 minutes. Serve straight off the plank or on a platter with the salsa and, if you like, a few drops of spicy honey.
Chef's tips
- —Use only a food-grade, untreated cedar plank — construction lumber may contain glue or preservatives.
- —Soak the plank well: it should be fully submerged.
- —Keep water nearby — if the edges start to burn, gently spritz them.
- —Don't flip the salmon: the skin protects the flesh and the cedar transfers heat evenly.
- —Add the glaze at the end — the honey caramelises quickly and can burn.
- —Don't over-salt the fish: account for the soy sauce first.
- —Make the salsa shortly before serving so the avocado stays fresh.
- —Want a fruitier version? Add mango, peach or pineapple to the salsa. More heat — a little more honey or thin chilli slices.
