Cedar Planked B.b.q. Salmon Recipe

Soak plank

Submerge the cedar plank in water for at least 1 hour (up to 3 hours). Weight it down so it stays submerged. This prevents burning and creates smoke to flavor the salmon.

Preheat

If grilling: preheat grill to medium-high (about 400°F/200°C) with one zone lower heat for indirect cooking. If roasting: preheat oven to 425°F (220°C). Place a rimmed baking sheet to catch drips if using oven.

In a small saucepan or bowl, combine prepared barbecue sauce, honey, sriracha, soy sauce, apple cider vinegar, minced garlic, and grated ginger. Warm gently over low heat for 2–3 minutes, stirring so honey dissolves and flavors meld. Remove from heat and set aside. Reserve about 2 tablespoons of glaze for serving.

Pat salmon fillets dry with paper towels. Rub both sides lightly with olive oil, then season skin and flesh with kosher salt and black pepper.

Remove the cedar plank from the soak and pat the top surface lightly dry. Place lemon slices on the plank where the fillets will sit to add aromatic steam (optional). Position the salmon fillets skin-side down on the plank, leaving a little space between them.

Brush a generous layer of the sweet & spicy B.B.Q. glaze over the flesh, reserving the 2 tablespoons set aside earlier. If grilling, place the plank over the cooler zone of the grill (indirect heat) and close the lid. If baking, place the plank on the prepared rimmed baking sheet and transfer to the preheated oven on the middle rack.

Cook until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, about 12–18 minutes depending on thickness. On a grill, you will see smoke coming from the plank and glaze will caramelize lightly. In the oven timings are similar; begin checking at 12 minutes. Avoid overcooking—the residual heat will continue to cook the salmon after removing.

During the last 2 minutes of cooking, brush another thin coat of glaze over the fillets and allow it to set and slightly caramelize.

Remove the plank from heat and let rest 3–5 minutes. Transfer fillets to plates or serve directly on the plank. Spoon reserved glaze over the top and garnish with fresh dill or parsley.

Place the cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Drain potatoes well and return to the hot pot off the heat for 1 minute to evaporate excess moisture. Add the butter and begin mashing.

Gradually add the milk while mashing until the potatoes reach a smooth, creamy consistency. Season with 1 teaspoon salt and 1/4 teaspoon black pepper (adjust to taste). Stir in chopped chives if using. Keep warm until serving.

If using fresh corn: blanch or sauté kernels. For fresh or thawed frozen corn, heat a medium skillet over medium heat and add butter. Once foaming, add corn, salt, and pepper. Sauté, stirring occasionally, until heated through and beginning to brown in spots, about 4–6 minutes. Stir in chopped parsley just before serving.

If using frozen corn and preferring stovetop: simmer in a small saucepan with 1 tablespoon butter and a splash of water for 3–4 minutes, then drain and finish with remaining butter, salt, pepper, and parsley.

On each plate, place a portion of mashed potatoes and a serving of buttered corn. Serve a cedar-planked salmon fillet alongside or present the plank family-style. Spoon any reserved glaze over the salmon and garnish with lemon slices and fresh herbs. Enjoy immediately.