Cedar Planked Salmon with Honey Dijon Glaze, Katherine Whaley & Chris Wadley

1 Hour
15 Minutes
1 Hour 15 Minutes


  • 2 Cedar Grilling Planks
  • 1/2 Cup Dijon Mustard
  • 1/4 Cup Honey
  • 1 TBSP Balsamic Vinegar
  • 1 TBSP Grated Orange Zest
  • 1 TSP Minced Fresh Thyme, plus extra for garnish
  • 2 TBSP Olive Oil
  • 4 (7-8 OZ) Salmon Fillets, Skin On
  • Kosher Salt
  • Freshly Ground Black Pepper


Place the planks in a pan, cover with water and let soak for at least one hour (or overnight).

Set the EGG for direct cooking at 400 degrees.

Whisk together the mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon thyme.

Please the cedar planks on the grill, close the lid of the EGG and preheat for 3 minutes. Open the lid and turn the planks over, brush with the olive oil, and place 2 salmon fillets on each plank. Season with salt and pepper and brush generously with the honey glaze. Cook for 12 to 15 minutes for medium (still at 400 degrees).

Remove from the heat and garnish with thyme.

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