Best 3 Pepper Honey Cedar Plank Salmon Recipes

**Savor the Exquisite Symphony of Flavors with Pepper Honey Cedar Plank Salmon Recipes**

Embark on a culinary journey with our tantalizing collection of pepper honey cedar plank salmon recipes, a delightful fusion of sweet, savory, and smoky flavors. Grilled to perfection, the salmon retains its moist, flaky texture while infusing a symphony of delectable flavors. From a classic honey garlic glaze to a zesty citrus marinade, each recipe promises a unique taste experience. Explore the diverse range of recipes, including a mouthwatering honey Dijon mustard sauce, a spicy Sriracha honey glaze, and an aromatic maple bourbon marinade. Prepare to indulge in a flavor sensation that will leave your taste buds wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CEDAR PLANK SALMON WITH YELLOW PEPPER SAFFRON SAUCE

Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce image

Provided by Bobby Flay

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 cedar 12 by 12-inch cedar planks, soaked in water for 3 hours
4 salmon fillets (6 ounces each)
2 tablespoons olive oil
Salt and freshly ground pepper
2 yellow peppers, charred on the grill, seeded and coarsely chopped
1/3 cup rice wine vinegar
6 cloves garlic, coarsely chopped
Pinch of saffron threads
1 tablespoon honey
1 teaspoon Dijon mustard
3/4 cup pure olive oil
Salt and freshly ground pepper

Steps:

Preheat grill. Remove the planks from the water and place on the grill until hot. Have ready 4 sheets of aluminum foil cut into 16 by 16-inch sheets. Remove the planks with tongs and place 1 plank in the center of each piece of foil. Brush the salmon on both sides with olive oil and season with salt and pepper to taste. Wrap the aluminum around the salmon, return to the grill and cook for approximately 10 minutes or to medium well doneness. Remove each fillet from the plank and drizzle with the sauce.
In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.

PLANKED SALMON WITH HONEY-BALSAMIC GLAZE

Planked Salmon with Honey-Balsamic Glaze image

Cedar-Planked Salmon, a smoky, earthy take on the favorite fish, is a dish commonly prepared in Washington State, where they are plentiful. To add this woodsy flavor to your fillet, brush the salmon with Michael Chiarello's honey-balsamic mixture, and then broil the fish atop soaked, browned cedar planks.

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 12h35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 whole side of salmon, or 4 (6-ounce) salmon fillets
1 tablespoon fine sea salt, preferably gray salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/2 cup honey
1/4 cup balsamic vinegar
Melted butter, for brushing salmon
2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)
Extra-virgin olive oil, for oiling the planks

Steps:

Preheat the broiler. Preheat the oven to 400 degrees F.
If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.
In a small bowl or cup, mix the salt, pepper, and dry mustard.
In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.
Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.
Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.
Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.
Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.
Remove the fillets to a platter, or immediately serve directly from the planks.
Per Serving: Calories 512; Total Fat 29 grams; Saturated Fat 9 grams; Protein 35 grams; Total Carbohydrate 28 grams; Sugar: 28 grams; Fiber 0 grams; Cholesterol 109 milligrams; Sodium 1185 milligrams

CEDAR PLANKED SALMON

Cedar Planked Salmon image

This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.

Provided by Wendy Freeman-More

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

3 (12 inch) untreated cedar planks
⅓ cup vegetable oil
1 ½ tablespoons rice vinegar
1 teaspoon sesame oil
⅓ cup soy sauce
¼ cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Steps:

Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g

Tips:

Choosing the Right Salmon: Opt for wild-caught salmon for its superior flavor and nutritional value.
Cedar Plank Preparation: Soak the cedar plank in water for at least 30 minutes before grilling to prevent burning and add a subtle smoky flavor.
Seasoning the Salmon: Generously season the salmon with a mixture of salt, pepper, garlic powder, and paprika to enhance its natural flavor.
Honey-Pepper Glaze: Combine honey, Dijon mustard, soy sauce, and cracked black pepper to create a flavorful glaze for the salmon.
Grilling Technique: Grill the salmon on a preheated grill over medium heat, placing it skin-side down on the cedar plank.
Cooking Time: Cook the salmon for approximately 12-15 minutes per inch of thickness, until it reaches an internal temperature of 145°F (63°C) for medium-rare or 165°F (74°C) for well-done.
Garnishing: Before serving, garnish the salmon with fresh herbs like dill, parsley, or cilantro, along with a drizzle of lemon juice to brighten the flavors.

Conclusion:

This Pepper Honey Cedar Plank Salmon recipe offers a delightful combination of flavors and textures that will tantalize your taste buds. By following these tips, you can create a succulent and flavorful salmon dish that is perfect for any occasion. The cedar plank imparts a delicate smoky aroma to the salmon, while the honey-pepper glaze adds a sweet and spicy balance. Serve this delectable dish with grilled vegetables or a fresh salad for a complete and satisfying meal. Whether you're an experienced griller or a beginner, this recipe is sure to impress your friends and family. So, fire up your grill and embark on a culinary journey with this irresistible Pepper Honey Cedar Plank Salmon!