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.
Recipe courtesy of Michael Chiarello
Planked Salmon with Honey-Balsamic Glaze
Total:
12 hr 35 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Healthy
Total:
12 hr 35 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Healthy

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

Directions

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

IDEAS YOU'LL LOVE

Broiled Sockeye Salmon with Citrus Glaze

Recipe courtesy of Alton Brown

Smoked Salmon Tartine

Recipe courtesy of David Rocco

Hummus Dip

Recipe courtesy of Dave Lieberman

Healthy French Toast

Recipe courtesy of Cooking Channel

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here