Grilled Salmon on a Cedar Plank with Citrus

Grilled salmon on planks laying on a grill being drizzled with hot honey.

5 from 1 vote

Grilled Salmon on a Cedar Plank with Citrus

This recipe grills salmon on a cedar plank over sliced grapefruit and fennel, coats it in beet powder for vibrant color, and finishes it with a hot honey drizzle.

Prep Time5

Cook Time10

Resting Time3

Total Time18

Course: Main Course

Cuisine: American, barbeque

Servings:

Calories: 115kcal

Ingredients

4 3-4 oz salmon fillets skin on
1 grapefruit sliced into thin rounds
1 fennel bulb stems removed and sliced into rounds
1 tsp Kosher Salt
1 tbsp Spiceology Purple haze spice blend
1 tsp hot honey

Instructions

Soak your cedar planks for 20 minutes to an hour.
Preheat your grill by making a two-zone fire. To do this, place your hot charcoal on one side of the grill, creating a direct and indirect heating zone.
Place the grill grates back on top.
Adjust the grill vents and cover the grill so it can preheat to 375 degrees F.
Meanwhile, remove the planks from the water and pat dry.
Place the sliced grapefruit down the center of the planks.
Place the salmon, skin side down, over the sliced citrus.
Season with a pinch of salt and a heavy coating of the Purple Haze spice blend.
When the grill has preheated, carefully place the cedar planks over the cooler side of the grill.
Cover the grill and allow the salmon to cook for 10 -15 minutes until it flakes easily with a fork or reads 140°F with a digital meat thermometer.
Using a spatula, carefully, remove the planks from the grill.
While the salmon rests, drizzle it with the hot honey and serve immediately right off the planks.
Season with a pinch of salt and pepper if desired, and a pinch of microgreens or chopped parsley if you’re feeling fancy.
For added flavor, serve with turmeric aioli.

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