If you’re craving a dish that’s bursting with flavor yet feels effortlessly elegant, this Cedar Plank Salmon with Honey Mustard Glaze Recipe is your new go-to. The tender, flaky salmon cooked on aromatic cedar planks takes on a subtle smoky essence that pairs beautifully with the sweet and tangy honey mustard glaze. It’s a delightful combination of textures and tastes that will have you swooning bite after bite, making it perfect for a family dinner or impressing guests without fuss.
Ingredients You'll Need
Getting the ingredients just right is what makes this Cedar Plank Salmon with Honey Mustard Glaze Recipe so outstanding. Each component plays a crucial role, from seasoning to the glaze, ensuring every bite is layered with flavor and a touch of sweetness.
- 1 ½ pounds center cut salmon: Choose fresh, firm filets for the best texture and easy grilling on cedar planks.
- ½ teaspoon salt: Enhances the natural flavors of the salmon without overpowering.
- ½ teaspoon pepper: Adds a gentle heat that balances out the sweetness of the glaze.
- 4 tablespoons stone ground mustard: Gives the glaze a rustic texture and a robust tangy kick.
- 3 tablespoons honey: Brings sweetness and helps create that beautiful caramelized finish.
- 1 tablespoon brown sugar: Adds depth and a subtle molasses flavor that complements the honey perfectly.
- 1 teaspoon smoked paprika: Injects smoky warmth, enhancing both the cedar plank essence and the glaze’s complexity.
How to Make Cedar Plank Salmon with Honey Mustard Glaze Recipe
Step 1: Prep Your Grill and Salmon
Start by preheating your grill to medium-high heat, around 400 degrees Fahrenheit, which sets the perfect environment for cooking salmon evenly while allowing the cedar plank to impart its signature smoky aroma. Meanwhile, cut the salmon into four evenly sized filets and gently pat each one dry with paper towels. This ensures you get a nice sear and prevents any sogginess. Lay the filets skin side down on soaked cedar planks, then season thoughtfully with salt and pepper to highlight the fish’s freshness.
Step 2: Create the Honey Mustard Glaze
In a bowl, whisk together stone ground mustard, honey, and half a tablespoon of brown sugar until combined. This glaze is the heart of the Cedar Plank Salmon with Honey Mustard Glaze Recipe, perfectly balancing sweetness, tanginess, and a touch of rustic texture. The blend coats the salmon in a beautiful glossy sheen and locks in flavor as it cooks.
Step 3: Glaze and Season the Salmon
Rub the mustard mixture generously over the tops and sides of each salmon filet. Then sprinkle on the smoked paprika and remaining brown sugar evenly for a kiss of smoky flavor and extra caramelization. If your planks end up with excess glaze pooling around the edges, use a spoon to gently lift and redistribute it back onto the filets—no flavor should be left behind!
Step 4: Grill to Perfection
Place the cedar planks with salmon directly onto the preheated grill and close the lid. Let the salmon cook gently for 25 to 30 minutes. Cooking on the plank infuses the fish with a delicate smoky aroma while the glaze bubbles and caramelizes, creating an irresistible crust. Use a long spatula or fish turner to carefully lift the hot planks off the grill when done, and transfer them to a heat-safe tray for serving.
How to Serve Cedar Plank Salmon with Honey Mustard Glaze Recipe
Garnishes
Simple garnishes are best for this dish so that the salmon remains the star. Fresh sprigs of dill or parsley add a splash of green freshness. A few lemon wedges alongside provide a bright, zesty contrast, inviting diners to squeeze just the right amount of citrus on their portions. A light drizzle of extra honey mustard glaze can also be served on the side for those who want an extra hit of flavor.
Side Dishes
This Cedar Plank Salmon with Honey Mustard Glaze Recipe pairs beautifully with light, complementary sides. Think roasted asparagus or grilled zucchini to mirror the smoky notes. Creamy garlic mashed potatoes or fluffy couscous make for comforting yet balanced accompaniments. A crisp mixed green salad with vinaigrette adds texture and a refreshing bite to round out the meal perfectly.
Creative Ways to Present
For a show-stopping presentation, serve the salmon directly on the cedar plank at the table. It not only keeps the fish warm but also creates an enticing rustic look and invites conversation around the cooking method. Alternatively, plate the filets on a plain white dish with the sides elegantly arranged, and garnish with edible flowers or microgreens for that extra wow factor. Using colorful serving platters can also elevate the visual appeal of this already appetizing dish.
Make Ahead and Storage
Storing Leftovers
If you have any Cedar Plank Salmon with Honey Mustard Glaze Recipe leftovers, store them in an airtight container in the refrigerator. Make sure the salmon is completely cooled before sealing it up to maintain freshness and flavor. It’s best eaten within 2 days for the most tender and tasty experience.
Freezing
You can freeze leftover cooked salmon by wrapping each piece tightly in plastic wrap and placing them in freezer-safe bags or containers. To prevent freezer burn and flavor loss, try to remove as much air as possible before sealing. Salmon can be frozen for up to 2 months, making it a convenient option for quick meals later on.
Reheating
When you’re ready to enjoy your frozen or refrigerated salmon again, reheat gently to preserve moisture. Using an oven set to 275 degrees Fahrenheit, cover the salmon with foil and warm for about 10-15 minutes, depending on thickness. You can also reheat in a skillet over low heat with a splash of water or broth, just until warmed through. Avoid microwaving if possible to keep the texture firm and flaky.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon works wonderfully on cedar planks due to its fat content and flavor, other firm fish like trout, steelhead, or even halibut can be great alternatives. Just adjust cooking times depending on the thickness and type of fish.
Do I need to soak the cedar planks before grilling?
Yes, soaking the cedar planks in water for at least one hour is important to prevent them from catching fire on the grill and to allow slow release of that aromatic smoke that flavors the salmon beautifully.
Can I make the honey mustard glaze ahead of time?
Definitely! The glaze can be prepared a day in advance and stored in the refrigerator. This actually gives the flavors some extra time to meld, enhancing the final taste.
What if I don’t have a grill—can I cook this in the oven?
You can bake the salmon on the soaked cedar planks in the oven at 375 degrees Fahrenheit for 25-30 minutes. This method still imparts the subtle cedar flavor and gives you that lovely glaze finish without needing a grill.
How do I know when the salmon is perfectly cooked?
Look for salmon that flakes easily with a fork but is still moist inside. The internal temperature should reach about 125-130 degrees Fahrenheit for medium, which preserves that tender texture without drying out.
Final Thoughts
I can’t recommend the Cedar Plank Salmon with Honey Mustard Glaze Recipe enough—it’s one of those dishes that feels both special and surprisingly simple to pull off. Whether you’re a seasoned cook or a casual griller, the smoky aroma, combined with that irresistible honey mustard glaze, makes it a guaranteed crowd-pleaser. So go ahead, fire up your grill, and give this recipe a try; your taste buds will thank you for it!
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Cedar Plank Salmon with Honey Mustard Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Calorie
Description
This Cedar Plank Salmon recipe offers a flavorful and aromatic grilled salmon experience, featuring a sweet and smoky glaze of stone ground mustard, honey, brown sugar, and smoked paprika. Cooking the salmon on soaked cedar planks imparts a subtle woodsy flavor while ensuring moist, tender, and perfectly cooked filets, ideal for a healthy and satisfying meal.
Ingredients
Salmon
- 1 ½ pounds center cut salmon, cut into 4 filets
- ½ teaspoon salt
- ½ teaspoon pepper
Glaze
- 4 Tablespoons stone ground mustard
- 3 Tablespoons honey
- 1 Tablespoon brown sugar, divided
- 1 teaspoon smoked paprika
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F. Making sure the grill is at the right temperature is key for evenly cooking the salmon and achieving a nice smoky flavor from the cedar planks.
- Prepare the Salmon: Cut the salmon into 4 evenly sized filets and pat them dry with paper towels. This step is important to help the seasoning stick and to promote even cooking. Place the filets skin side down on cedar planks that have been soaked in water to prevent burning.
- Season the Filets: Sprinkle the salmon filets with salt and pepper to enhance the natural flavor of the fish.
- Make the Glaze: In a mixing bowl, combine stone ground mustard, honey, and ½ tablespoon of the brown sugar. Stir well until the mixture is smooth and consistent.
- Apply the Glaze: Generously rub the mustard-honey glaze over the top and sides of each salmon filet to ensure maximum flavor. Use a spoon to scoop any glaze pooled on the cedar planks back onto the filets.
- Add Final Touches: Sprinkle the filets evenly with smoked paprika and the remaining ½ tablespoon of brown sugar. This adds a smoky depth and a touch of sweetness, rounding out the flavor profile.
- Grill the Salmon: Place the cedar planks with the salmon directly on the preheated grill. Close the grill lid and cook for 25 to 30 minutes, allowing the salmon to cook through while absorbing the aroma from the cedar plank.
- Remove and Serve: Use a long spatula or fish turner to carefully lift the hot cedar planks off the grill. Transfer them to a large cutting board or heat-safe tray for serving. Serve the salmon filets warm, optionally paired with your favorite side dishes.
Notes
- Soak cedar planks in water for at least 1 hour before grilling to prevent them from catching fire and to create steam that keeps the salmon moist.
- Use a fish turner or a long spatula to safely handle the hot planks when removing from the grill.
- If glaze pools on the plank, scoop it up with a spoon and spread it back onto the salmon to ensure every bite is flavorful.
- Monitor the grill temperature to avoid overcooking; salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
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