Grilled Cedar Plank Salmon with Chile-Honey Glaze


Chile-Honey Cedar Plank Salmon

Chile-Honey Cedar Plank Salmon


Chile-Honey Cedar Plank Salmon

Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Servings: 2 -4
Author: A Bachelor & His Grill


  • 2 pounds salmon fillets skin & bones removed, cut to fit planks
  • 3/8 cup honey
  • 2 tablespoons olive oil plus additional for basting
  • 2 tablespoons ancho chile powder
  • 2 tablespoons dijon mustard
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • sea salt and cracked black peppercorn to taste
  • 2 cedar planks
  • 3 cups water
  • 1/2 cup dark rum


  • In large container, combine water and 1/2 cup rum, then submerge wood for 1 hour.
  • Meanwhile, in small bowl, whisk together, honey, chile powder, mustard, sugar, cinnamon & salt/pepper, then set aside.
  • Pre-heat grill to low-medium, 250-300 degrees.
  • minutes prior to grilling, remove salmon from refrigerated area, brush with olive oil, & liberally season with sea salt / pepper.
  • Remove cedar planks from bath, lay seasoned salmon upon planks, then place to rest over the grill grates emanating indirect heat.
  • Close grill lid & cook for 30-45 minutes, intermittently & lightly basting salmon with oil.
  • In final 10 minutes of grilling begin brushing chile-honey glaze over salmon, caramelizing one layer over the previous.
  • Note: only leave grill lid open long enough to baste, then return lid to close.
  • Remove planks (with salmon) when internal temperature reaches 135 degrees & meat flakes evenly at thickest portion of filet.
  • Place under tin foil tent for 3-5 minutes to rest.
  • Brush one final time with glaze, season additionally to taste & serve on planks.



Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or