Planked Salmon with Honey-Balsamic Glaze Recipe

Planked Salmon with Honey-Balsamic Glaze

• Level: Intermediate
• Yield: 4 servings
• Total Time: 12 hr 35 min
• Prep Time: 15 min
• Rest Time: 12 hr
• Cook Time: 20 min

Cedar-planked salmon is a classic Pacific Northwest preparation that infuses this prized fish with an irresistible smoky, woodsy essence. This recipe elevates the natural richness of salmon with a luscious honey-balsamic glaze that caramelizes beautifully under the broiler, creating a sophisticated dish that's sure to impress your guests. The combination of tender, flaky salmon and the sweet-tart glaze makes this an elegant centerpiece for any special dinner.

Ingredients

• 1 whole salmon side or 4 salmon fillets (6 ounces each)
• 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, about 5 by 12 inches, soaked in water for at least 12 hours (available at hardware stores)
• Extra-virgin olive oil for coating the planks

Instructions

1. Set the broiler to preheat and heat the oven to 400F.
2. If using a whole salmon side, score the flesh halfway every 5 to 6 inches to allow glaze to penetrate. For individual fillets, make 8 to 10 angled cuts in the flesh to help absorb the glaze better.
3. Combine salt, black pepper, and dry mustard in a small bowl.
4. Warm the honey in a microwave-safe bowl for about 30 seconds until pourable. Stir in the balsamic vinegar.
5. Brush the top (flesh side) of the salmon with melted butter. Season with the spice mix, then coat with the honey-balsamic glaze, setting aside some glaze for basting later.
6. Place the soaked cedar planks under the hot broiler about 5 inches from the heat until the wood surface chars and browns slightly, around 3 minutes. Using tongs, carefully remove the planks.
7. Brush the browned plank surface with olive oil immediately, then arrange the salmon, skin-side down, on the planks.
8. Position two cookie sheets on the oven rack beneath the planks to catch drips. Return the planks to the broiler and cook for 10 minutes. Baste the salmon with the reserved glaze and continue cooking for 10-15 minutes more, or about 20 minutes total for medium doneness.
9. Transfer the salmon to a serving plate, or present straight from the cedar planks.

Nutrition Per Serving

Calories 512 | Total Fat 29 g | Saturated Fat 9 g | Protein 35 g | Carbohydrates 28 g | Sugar 28 g | Fiber 0 g | Cholesterol 109 mg | Sodium 1185 mg