She’s the Goose
Suppers · Summer
Cedar-Plank Salmon with Fresh Thyme
An hour of soaking, twenty minutes of standing there, and dinner cooks itself.
Soaking the plank is the only demanding step. Glaze once before cooking — glazing over the fire turns the honey bitter.
Ingredients
The fish
- 1 large salmon fillet, skin on, about 2 lb
- 1 untreated cedar plank
The glaze
- 2 Tbsp olive oil
- 2 Tbsp honey
- 1½ Tbsp Dijon mustard
- 1 Tbsp soy sauce
- 2 cloves garlic, finely minced
- 1½ Tbsp fresh thyme leaves
- 1 tsp finely grated lemon zest
- 1 Tbsp fresh lemon juice
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
To finish
- 1 Tbsp unsalted butter, melted
- Fresh thyme sprigs and thin lemon slices, optional
Method
- 01
Submerge the plank in water at least 1 hour, preferably 2, weighted down so it stays under.
- 02
Whisk together the olive oil, honey, Dijon, soy sauce, garlic, thyme leaves, lemon zest, lemon juice, salt, and pepper.
- 03
Pat the salmon dry and set it skin-side down on the soaked plank. Brush it generously with the glaze and let it stand 15–20 minutes while the grill heats.
- 04
Heat the grill to 375–400°F. Set the plank over indirect heat, close the lid, and cook 15–22 minutes depending on the thickness of the fillet. For a moist center, take it off around 125–130°F at the thickest part and let it rest briefly.
- 05
Brush the hot salmon very lightly with the melted butter and scatter fresh thyme over the top. A small squeeze of lemon just before serving.
Notes
Use only untreated cedar planks sold for grilling — never treated lumber. The plank is single-use.
For presentation, add the thyme sprigs and lemon slices during the last five minutes so they don’t scorch. Keep a spray bottle nearby for plank edges that catch flame.