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+ servings

cedar planked salmon

A delicious citrus-flavored smoky salmon grilled on a cedar plank.
Servings 4
Author Marie


For the marinade/glaze:

  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 tablespoon of honey
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of soy sauce
  • 1 teaspoon ground coriander
  • ¼ cup butter
  • 3 cloves garlic , smashed

For the fish:

  • cup fresh cilantro
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ¾ teaspoon fresh ground black pepper
  • 2 teaspoons salt
  • 1 salmon filet , 2 pounds (preferably from the belly of the fish)
  • untreated cedar plank (s), enough to accommodate the fish


To make the glaze:

  • Zest the orange, lemon, and lime.
  • Squeeze juices from the orange, lemon, and lime using a juicer if possible.
  • Combine the juice (about 1 cup in all), zest, and remaining glaze ingredients (honey, vinegar, soy sauce, coriander, butter and garlic) in a sauce pan and heat over medium-high heat until it is slightly reduced, about 10 to 15 minutes
  • Allow the glaze to cool and then marinate the fish for up to 1 hour
  • In the meantime, soak cedar planks for at least 1 hour

To cook the fish:

  • Preheat grill to medium temperature (about 350 to 450 degrees)
  • Remove the fish from the marinade and sprinkle with cumin, paprika, salt, pepper, and cilantro
  • Place cedar planks on top of direct heat and heat until they smoke (about 5 to 10 minutes)
  • Flip the plank over, place it over indirect heat, and place the fish on top of cedar plank.
  • Cook for about 7 to 10 minutes per inch of thickness (less is better - do not overcook)
  • Turn off heat and let the fish rest on the covered grill for an additional 5 to 10 minutes (about 25 to 35 minutes in all).
  • Fish is done when it flakes easily