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Planked Salmon With Honey Balsamic Glaze: A Symphony of Flavors

I still remember the first time I tasted salmon prepared this way. It was at a small summer barbecue hosted by a friend who swore by grilling on planks. The smoky aroma mingling with the sweet, tangy glaze was intoxicating. One bite, and I was hooked – the tender, flaky salmon infused with the woodsy cedar and the vibrant glaze created a flavor explosion that I’ve been chasing ever since. This planked salmon with honey balsamic glaze has become my go-to for effortless elegance, a dish that impresses without demanding hours in the kitchen.

Recipe Overview

Prep Time: 8 hours 15 minutes (includes plank soaking)
Cook Time: 15-20 minutes
Total Time: 8 hours 30-35 minutes
Servings: 4-6
Yield: 1 salmon fillet or 4-6 portions
Dietary Type: Gluten-Free, Dairy-Free

Ingredients

1 lb salmon fillet (skin on) or 4-6 6oz salmon portions
1 tablespoon sea salt
½ teaspoon ground pepper
¼ teaspoon dry mustard
½ cup honey
¼ cup balsamic vinegar
1 tablespoon butter, melted
1 cedar plank (soaked in water for at least 8 hours)
1 tablespoon olive oil

Equipment Needed

Grill (gas or charcoal) or oven
Small bowl
Glass bowl (microwave-safe)
Basting brush
Cookie sheet (if baking in the oven)

Instructions

Soak the cedar plank: Submerge the cedar plank in water for at least 8 hours, or preferably overnight. Weigh it down with a heavy object to ensure it stays fully immersed. This crucial step prevents the plank from catching fire on the grill and infuses the salmon with its signature smoky aroma.
Prepare the salmon: If using a whole fillet, make shallow slits, about halfway through the thickness of the salmon, along the flesh side, spacing them about an inch apart. If using individual portions, make a slit or two in each. This allows the honey balsamic glaze to penetrate the salmon more effectively, adding flavor and moisture.
Make the dry rub: In a small bowl, combine the sea salt, ground pepper, and dry mustard. Mix well to ensure even distribution of the spices.
Prepare the honey balsamic glaze: In a microwave-safe glass bowl, microwave the honey for about 30 seconds, or until it becomes liquefied and easier to work with. Be careful not to overheat it. Remove from the microwave and whisk in the balsamic vinegar until well combined.
Butter and season the salmon: Using a basting brush, lightly coat the flesh side of the salmon with the melted butter. This adds richness and helps the dry rub adhere. Generously apply the dry seasoning mix (salt, pepper, and dry mustard) to the flesh side of the salmon. Gently pat the seasoning into the salmon, being careful not to tear the delicate flesh.
Glaze the salmon: Using the basting brush, generously baste the flesh side of the salmon with the honey balsamic mixture. Reserve any remaining glaze for later use.
Preheat the grill: Preheat your grill to 400 degrees Fahrenheit (medium heat). If using an oven, preheat to 400 degrees Fahrenheit.
Brown the plank: Place the soaked cedar plank directly on the grill grates over medium heat. Allow the plank to heat and lightly brown for 3-5 minutes. Watch closely to prevent it from catching fire. The plank is ready when it starts to smoke and smell fragrant.
Oil the plank and place the salmon: Remove the browned plank from the grill. Carefully brush the browned side of the plank with olive oil to prevent the salmon from sticking. Place the salmon fillet or portions, skin-side down, on the oiled side of the plank. Baste the salmon with any remaining reserved honey balsamic glaze.
Cook the salmon: Return the plank with the salmon to the grill. Close the lid and cook for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the salmon. If baking in the oven, place the planked salmon on a cookie sheet to catch any drips and bake for the same amount of time.
Check for doneness: To check if the salmon is done, gently insert a fork into the thickest part of the fillet and twist. If the salmon flakes easily and is opaque throughout, it’s ready. You can also use a meat thermometer; the internal temperature should reach 145°F (63°C).

Expert Tips & Tricks

Soaking the Plank: Don’t skip the soaking step! A thoroughly soaked plank is essential for preventing fires and infusing the salmon with the desired cedar flavor. If you don’t have 8 hours, try soaking it in hot water for at least 2 hours.
Adjusting the Glaze: Feel free to adjust the honey-to-balsamic ratio to suit your taste. If you prefer a tangier glaze, use slightly more balsamic vinegar. For a sweeter glaze, use a bit more honey.
Don’t Overcook: Salmon dries out easily. Keep a close eye on it and remove it from the grill or oven as soon as it’s cooked through. A little undercooked is better than overcooked!
Adding Herbs: Fresh herbs like dill, thyme, or rosemary can be added to the salmon before grilling for an extra layer of flavor. Place the herbs directly on the salmon before adding the glaze.
Charcoal Grilling: For a more intense smoky flavor, try grilling the salmon over charcoal. Just be sure to position the plank away from direct heat to prevent burning.

Serving & Storage Suggestions

Serve the planked salmon hot off the grill or oven. For an elegant presentation, serve the salmon directly on the cedar plank. Garnish with fresh herbs like parsley or dill, and a lemon wedge.

Leftover cooked salmon can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold in salads or sandwiches, or gently reheated in a skillet or microwave. It can also be flaked and added to pasta dishes or omelets.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	343.9 kcal	N/A
Calories from Fat	101 g	30%
Total Fat	11.3 g	17%
Saturated Fat	3.2 g	16%
Cholesterol	59.9 mg	19%
Sodium	1860.2 mg	77%
Total Carbohydrate	37.9 g	12%
Dietary Fiber	0.2 g	0%
Sugars	37.2 g	N/A
Protein	23.6 g	47%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Maple Balsamic Glaze: Substitute maple syrup for the honey for a slightly different flavor profile.
Citrus Glaze: Add a tablespoon of orange or lemon juice to the honey balsamic glaze for a bright, citrusy twist.
Different Types of Wood: While cedar is traditional, you can also use alder or maple planks for subtle variations in flavor.
Spice It Up: Add a pinch of red pepper flakes to the dry rub for a touch of heat.
Herb Crusted: After applying the butter, press chopped fresh herbs like dill, parsley, and thyme into the salmon before adding the dry rub and glaze.

FAQs (Frequently Asked Questions)

Q: Can I use a gas grill for this recipe?
A: Yes, you can use a gas grill. Preheat it to medium heat (400°F) and follow the instructions as directed. Make sure to monitor the plank closely to prevent burning.

Q: What if my cedar plank catches fire?
A: If the plank catches fire, use a spray bottle filled with water to extinguish the flames. This is why it’s so important to soak the plank thoroughly.

Q: Can I make this recipe without a cedar plank?
A: While the cedar plank imparts a unique flavor, you can cook the salmon directly on the grill grates. However, it won’t have the same smoky aroma. Use a grill basket or foil to prevent sticking.

Q: How do I know when the salmon is cooked through?
A: The salmon is cooked through when it flakes easily with a fork and is opaque throughout. The internal temperature should reach 145°F (63°C).

Q: Can I prepare the salmon ahead of time?
A: You can prepare the salmon up to a few hours in advance by seasoning and glazing it. Store it in the refrigerator until ready to cook. Just remember to keep the soaked plank separate until you’re ready to grill.

Final Thoughts

This planked salmon with honey balsamic glaze is more than just a recipe; it’s an experience. The combination of flavors, the aroma of cedar, and the tender, flaky texture create a truly memorable dish. I encourage you to try this recipe and discover the magic of plank grilling for yourself. Feel free to experiment with different variations and let me know what you think. Whether you’re hosting a summer barbecue or simply looking for a delicious and healthy weeknight meal, this planked salmon is sure to impress. Pair it with a crisp green salad and some wild rice for a complete and satisfying meal.

Planked Salmon With Honey Balsamic Glaze Recipe