Chile-Honey Cedar Plank Salmon

Chile-Honey Cedar Plank Salmon

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
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.