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Perfect Cedar-Plank Salmon with Honey Dijon Glaze for Two

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A quick and easy cedar-plank salmon recipe featuring a sweet and tangy honey Dijon glaze that infuses smoky flavor and keeps the salmon tender and juicy. Perfect for an impressive yet fuss-free dinner for two.

Ingredients

Scale
  • 2 skin-on salmon fillets (about 6 oz / 170 g each), fresh and preferably wild-caught
  • 1 soaked cedar plank (soaked in water for at least 1 hour)
  • 2 tablespoons honey (raw or local honey recommended)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • Juice of half a lemon (about 1 tablespoon)
  • 1 tablespoon fresh dill, chopped (optional)
  • Salt to taste (preferably flaky sea salt)
  • Freshly cracked black pepper to taste

Instructions

  1. Soak the cedar plank in water for at least 1 hour before cooking, weighing it down to keep submerged.
  2. In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, lemon juice, salt, and pepper until smooth and glossy.
  3. Preheat the grill to medium-high heat (about 375°F / 190°C). If using charcoal, spread coals evenly.
  4. Pat the salmon fillets dry with paper towels and lightly season both sides with salt and pepper.
  5. Remove the cedar plank from water, shake off excess, and place it on the grill grates. Close the lid and heat for 3-4 minutes until it starts to crackle and smoke slightly.
  6. Place the salmon fillets skin-side down on the hot cedar plank and brush the tops generously with the honey Dijon glaze.
  7. Close the grill lid and cook for 12-15 minutes, brushing with extra glaze every 4-5 minutes. The salmon should be opaque and flake easily with a fork.
  8. Check for doneness using a thermometer (125-130°F / 52-54°C) or by testing flakiness.
  9. Carefully transfer the plank with salmon off the grill using tongs and let it rest for 5 minutes to allow juices to redistribute.
  10. Garnish with chopped fresh dill and an extra squeeze of lemon if desired. Serve directly on the plank or transfer to plates.

Notes

Soak the cedar plank thoroughly for at least 1 hour to prevent burning and add moisture. Use skin-on salmon to keep fish moist and easier to handle. Brush the glaze multiple times during cooking to build flavor and create a caramelized crust. Control grill temperature to avoid burning the glaze or plank. Rest salmon after cooking to let juices redistribute. If grilling is not available, broil in the oven at 400°F (200°C) for 15-20 minutes on the soaked plank.

Nutrition

Keywords: cedar plank salmon, honey Dijon glaze, grilled salmon, easy salmon recipe, salmon for two, healthy dinner, quick salmon, seafood, gluten-free, dairy-free

Find it online: https://sizzlesprout.com/perfect-cedar-plank-salmon-with-honey-dijon-glaze-recipe-for-two-easy-and-delicious/