Cedar-Planked Salmon with Honey-Lime Dressing

Prep Time

10 minutes

Prep Notes

IMPORTANT:  Make sure to soak the cedar plank for at least 2 hours and make sure the entire plank is submerged.  I usually weight it down with a heavy object to make sure it is all under water (or it may burn when you put it on the grill).

Cooking Time

25 minutes




2T. fresh limejuice

2T. rice vinegar

2T. Dijon mustard

2T. honey

2T. minced fresh chives

½ tsp kosher salt

½ tsp granulated garlic

½t sp freshly ground black pepper

¼t sp ground cayenne pepper

¼ cup extra virgin olive oil( evoo)

1 large wild caught salmon fillet with skin, 2 ½ -3 ½ pounds, about ¾ inchesthick,

¼ tsp kosher salt

¼ tsp freshly ground pepper

1 untreated cedar plank (about 16 inches long by 8 inches wide and ¾ inch thick),Submerged in water 2 hours.


  1. Preheat gas grill to high for about 5 minutes or prepare a charcol grill.
  2. To make dressing:  In a blender, combine the dressing ingredients except the oil.  Mix until well blended.  With the blender still running, slowly pour in the oil to make a smooth creamy dressing.
  3. Place the salmon on a rimmed baking sheet.  Using needle nose pliers, remove and discard any pin bones from the salmon.  Season with salt and pepper.  Pour about half of the dressing over the salmon.  Use a brush to distribute evenly.
  4. Remove the soaked plank form the water and immediate place it over Direct High Heat until the edges start to smoke and char, about 3-10 minutes. Move the plank over indirect high heat (HOH on gas grill) and place the salmon, skin side down on the plank.  Grill until the salmon is just slightly pink in the center and brown on the edges  (about 20-25 minutes).  Remove the plank and salmon to a heatproof surface.  Serve warm with the remaining dressing.


Do not open the grill while the salmon is cooking ( it is tempting to look to see how things are going).  This will increase the cooking time and prevent the beautiful carmelizing that goes on with the sauce.  This truly is a delicious recipe and makes great leftover to put on a mixed green salad the next day.  You will get your recommend two servings of fish per week in and will enjoy it!


From Weber’s Real Grilling (This is an absolutely fabulous grilling cook book)