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Flavorful Honey Sriracha Glazed Cedar Plank Salmon

honey sriracha glazed cedar plank salmon - featured image
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A glossy, sticky, and smoky salmon recipe featuring a honey sriracha glaze cooked on a cedar plank, perfect for an easy and impressive dinner.

Ingredients

Scale
  • Four 6-ounce (170 g) skin-on salmon fillets, fresh or thawed
  • One soaked cedar plank (about 12 x 7 inches), soaked in water for at least an hour
  • ⅓ cup (80 ml) pure honey
  • 2 tablespoons (30 ml) sriracha sauce
  • 1 tablespoon (15 ml) low-sodium soy sauce
  • 1 tablespoon (15 ml) fresh lime juice
  • 2 cloves garlic, minced
  • ½ teaspoon (1 g) ground ginger
  • Freshly ground black pepper, to taste
  • 1 teaspoon sesame seeds (optional, for garnish)
  • 2 tablespoons chopped green onions (for garnish)

Instructions

  1. Soak the cedar plank in water for at least 60 minutes to prevent burning and allow gentle steaming.
  2. In a mixing bowl, whisk together honey, sriracha, soy sauce, lime juice, minced garlic, and ground ginger until smooth and glossy.
  3. Pat the salmon fillets dry with paper towels to help the glaze stick better.
  4. Using a silicone brush, generously coat each fillet with the honey sriracha glaze, avoiding pooling on the skin side.
  5. Preheat the grill to medium heat (about 350-375°F / 175-190°C). If using a grill pan, preheat on medium-high and lightly oil it.
  6. Place the soaked cedar plank on the grill grates and wait for a gentle sizzle and faint smoke.
  7. Carefully place the glazed salmon fillets skin-side down on the cedar plank and close the grill lid.
  8. Grill the salmon for 15-20 minutes, until it flakes easily with a fork and reaches an internal temperature of 125°F (52°C). The glaze should bubble and caramelize without burning.
  9. Remove the cedar plank with salmon from the grill and let rest for 3-5 minutes to redistribute juices and set the glaze.
  10. Sprinkle with toasted sesame seeds and chopped green onions before serving directly on the cedar plank.

Notes

Soak the cedar plank for at least 1 hour to prevent burning. Pat salmon dry before glazing for better adhesion. Use medium heat to avoid burning the glaze. Optionally brush a second layer of glaze halfway through cooking for extra stickiness. Keep a spray bottle of water handy for flare-ups. If no grill is available, bake at 400°F (200°C) on a parchment-lined tray.

Nutrition

Keywords: honey sriracha salmon, cedar plank salmon, grilled salmon, honey glaze salmon, easy salmon recipe, spicy salmon, dinner recipe

Find it online: https://ovenmila.com/flavorful-honey-sriracha-glazed-cedar-plank-salmon-recipe-easy-and-perfect-for-dinner/