Cedar-Planked Salmon with Honey-Lime Dressing


by: Debbi

Freshness: The flesh should look bright and glistening. It should be firm and elastic to the touch, and it should smell like fresh seawater, not like fish. Whole fish should have red, moist gills and reflective skin.


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serves: 8-10

1 large salmon fillet [with skin] (2 1/2-3 pounds, about 16 inches long and 3/4 inch thick)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 untreated cedar plank (about 16 inches by 8 inches and at least 3/4 inch thick, submerged in water for at least 1 hour)


2 tablespoons fresh lime juice

2 tablespoons rice vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons minced fresh chives

1 teaspoon kosher salt

1/2 teaspoon granulated garlic

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cayenne pepper

1/4 cup extra virgin olive oil

Nutrition Facts
Cedar-Planked Salmon with Honey-Lime Dressing

Servings Per Recipe: 8

Amount per Serving

Calories: 380

  • Total Fat: 26 g
  •     Saturated Fat: 5.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 78 mg
  • Sodium: 573.4 mg
  • Total Carbs: 6 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 5.1 g
  • Protein: 29.3 g

how is this calculated?

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1.  To make the 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 dressing.

2.  Place the salmon on a rimmed baking sheet. Using needle nose pliers, remove and discard any pin bones from the salmon. Season the flesh side of the salmon with the salt and pepper. Pour about half of the dressing over the flesh and use a brush to distribute it evenly.

3.  Remove the soaked plank from the water and immediately place it over Direct High heat until the edges start to smoke and char, 3 to 10 minutes [watch carefully so it doesn’t flame]. Move the plank over Indirect High heat 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, 20 to 25 minutes. Remove the plank and salmon to a heatproof surface. Serve warm with the remaining dressing.

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