THIS RECIPE IS SPONSORED BY ORCA BAY SEAFOODS, INC. | OPINIONS ARE MY OWN

When it comes to summertime eats and dining al fresco, you just can’t beat the smokey flavors of the grill — not to mention the glorious smell that fills the neighborhood. Though burgers, steaks, and sauce-slathered chicken seem to be prominent go-to’s, I’m a huge proponent of grilled fish.

Shocking, I know.

A lot of people are apprehensive when it comes to grilling fish, and rightfully so! Fish is oh-so-delicate; if you don’t clean and season your grill properly, your fish will stick to the grill and fall apart with most of it ending up in the charcoal pit of doom. (If there’s a perfect time for a sad trumpet sound, it’s in that very moment.)

But with a wooden plank, even the most amateur of cooks can slay at the grill. So, whether you’re an accomplished grill master or a frightened little fledgling, you NEED this Cedar Plank Salmon With Lime and Sriracha Glaze in your life STAT. It’s sweet, spicy, and it’s a total hit — even for those whom need a little arm-twisting when it comes to fish. But when you’ve got all natural and wild-caught Alaskan salmon, little coaxing is needed.

Cedar Plank Salmon With Lime and Sriracha Glaze | Killing Thyme

Trust Orca Bay for Sustainable Seafood

Shopping for sustainable seafood doesn’t have to be difficult, but when you’re new to the game, it can be hella intimidating. Some folks are led to believe that the only surefire way to sustainable seafood is through the fishmonger at the fresh fish counter. But more and more companies are bringing sustainable seafood to the frozen section of your local grocer, giving you more options and allowing you to shop with confidence.

One of those trusty companies is Orca Bay Seafoods.

Cedar Plank Salmon With Lime and Sriracha Glaze | Killing Thyme

As a pescetarian and advocate for sustainable fishing practices, partnering with Orca Bay is a dreeeeeam. Not only do they offer high-quality products, but they treat their fish with the utmost respect and are certified by the Marine Stewardship Council for chain of custody contracted products. (Win.)

This gorgeous coral-hued sockeye salmon is hand-harvested from Bristol Bay, Alaska, by fishermen from the largest wild sockeye run.

And it. is. ah-mazing.

So it made sense to slap it onto a cedar plank make it even more amazing by putting it on a cedar plank and grilling it to flaky perfection.

Cedar Plank Salmon With Lime and Sriracha Glaze | Killing Thyme

This method infuses the fragile salmon flesh with a subtle smokey flavor and it’s perfect for anyone who might be afraid to put fish on the grill. Basically, planks = fail proof.

The glaze here adds some serious lip-smackin’ goodness. It’s sweet, slightly tart, and it’s got a fabulous bite. If you’re not big on heat, feel free to adapt the recipe by using less Sriracha.

Cedar Plank Salmon With Lime and Sriracha Glaze | Killing Thyme

Cedar Plank Salmon With Lime and Sriracha Glaze | Killing Thyme

Cedar Plank Salmon With Lime and Sriracha Glaze | Killing Thyme

Not sure if Orca Bay Seafoods, Inc. is available near you? Find out here, or shop their online store!
Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.

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Cedar Plank Salmon With Lime and Sriracha Glaze

With smokey, sweet, and spicy flavors, this Cedar Plank Salmon With Lime and Sriracha Glaze is a fail-proof way to grill salmon.
5 from 1 vote

Ingredients

Materials

  • 1 Cedar plank for grilling
  • Paper towels

Salmon

  • 1 lb Orca Bay Alaska Sockeye Salmon
  • Kosher salt and cracked black pepper
  • 1 lime, thinly sliced

Lime and Sriracha Glaze

  • 1/4 cup liquid honey
  • 2 TBSP soy sauce
  • 1 TBSP rice vinegar
  • 3 TBSP Sriracha sauce, if you don't want too much heat, use less
  • Zest of one lime
  • Juice of one lime
  • 1/4 cup cold water
  • 1 TBSP corn starch

Garnishes

  • Sesame seeds
  • Thinly sliced scallions (spring onions)

Instructions 

Cedar Plank Preperation

  • Soak your cedar plank in water for two hours prior to using. After two hours, remove it from water, dry it off with a towel, and set aside. Soaking the plank prevents the wood from catching fire.

Salmon and Grill

  • Pre-heat the grill to 350 degrees F or to medium heat.
    Remove the salmon from fridge and set it on the countertop to come to room temp. While the salmon comes to room temp, you can whip together your glaze.

Lime and Sriracha Glaze

  • In a small bowl, whisk together the honey, soy sauce, rice vinegar, Sriracha, lime zest, and lime juice until thoroughly combined. Transfer to a small pot on the stove.
  • Heat the mixture over medium-low heat, bringing it to a light simmer, stirring often to avoid burning.
  • In a small bowl, whisk together the cold water and corn starch. Mix it well until corn starch has completely dissolved.
  • Slowly pour the corn starch mix into the lightly simmering glaze while stirring. Continue to stir until the sauce thickens into a glaze. Turn off heat and set pot aside.

Salmon

  • Once the salmon has come to room temp, remove it from its packaging and set it on the plank. With a paper towel, dab both sides of the salmon, flesh and skin, to remove excess water/moisture. When done, ensure the salmon is laying on the plank skin-side down.
  • Season the fillet with a few sprinkles of kosher salt and some cracked black pepper. 
  • Place the plank on the grill. Spoon approx. 1/4 cup of the glaze over the salmon and, with a basting brush, spread the glaze evenly over the fillet. Place sliced limes over the fillet, cover, and let cook for 12-15 minutes. Check for doneness at the 12 minute mark. If you have a meat thermometer, you're looking for a temperature of 140-145 degrees F. I always take my fish off at 140 degrees F as proteins will continue to cook once removed from the heat.
  • Once the fillet is ready, carefully remove the planked salmon from the grill and set down somewhere safe. Remove the lime slices from the fillet and discard; give the fillet another generous slather of glaze.
  • Top with sesame seeds and thinly sliced scallions.

Notes

Leftover glaze can be refrigerated for up to two weeks.
Leftover salmon is great re-heated, but also fabulous cold. Add it to a salad or a wrap!
Cedar Plank Salmon With Lime and Sriracha Glaze | Killing Thyme