Food, Main Dishes, Pescetarian

Cedar Plank Salmon With Lime and Sriracha Glaze

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.

Course Entree
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 4
Author Killing Thyme

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

  1. 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

  1. 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

  1. 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.

  2. Heat the mixture over medium-low heat, bringing it to a light simmer, stirring often to avoid burning.

  3. In a small bowl, whisk together the cold water and corn starch. Mix it well until corn starch has completely dissolved.

  4. 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

  1. 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.

  2. Season the fillet with a few sprinkles of kosher salt and some cracked black pepper. 

  3. 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.

  4. 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.

  5. Top with sesame seeds and thinly sliced scallions.

Recipe 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
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35 Comments

  • Reply Sweet and Spicy Salmon Tacos With Apple Almond Slaw - Killing Thyme September 6, 2017 at 11:47 am […] this gorgeous Alaska Sockeye Salmon here at KT before! It was mid summer when I brought you this Cedar Plank Salmon With Lime and Sriracha Glaze. So, if you find yourself hooked on the stuff like I am, you’ve got […]
  • Reply Cathy July 14, 2017 at 7:00 pm It's nice to know about sustainable salmon that's readily available. I understand there's a huge difference between wild-caught Alaskan salmon and farmed fish. And, I love a good cedar plank-grilled salmon! Great post!
    • Reply Killing Thyme July 20, 2017 at 11:51 am Thanks, Cathy! It's funny — people will often ask if there's really a difference between wild-caught and farmed taste-wise, and there SO is.
  • Reply River City Cookery (@rivercitycooks) July 14, 2017 at 5:51 pm This cedar plank salmon looks amazing! I have a cedar plank kicking around, I should really break it out on the BBQ!
    • Reply Killing Thyme July 20, 2017 at 11:50 am Thanks! I definitely think you should break that cedar plank out ;) I think I'll be doing that this weekend. The smokey flavors — so addicting!
  • Reply Carmy @ carmyy.com July 14, 2017 at 4:01 pm I need to try this! My BF loves Sriracha so he might be a fan!
    • Reply Killing Thyme July 20, 2017 at 11:49 am Awesome! I hope you love it. Keep me posted, k?
  • Reply Shareba July 14, 2017 at 12:34 pm Your salmon looks like it's bursting with flavour! Love your photos and your cute gif too!
    • Reply Killing Thyme July 20, 2017 at 11:48 am Thanks, Shareba!
  • Reply sugarlovespices July 14, 2017 at 12:17 pm Oh yes, wild sockeye salmon cooked on a cedar plank! Your pictures are beautiful and the recipe is so delicious! That glaze is a must-try! Love the animation, too. We are not into videos as well, maybe we could start making some animated GIFs, :-) .
    • Reply Killing Thyme July 20, 2017 at 11:48 am Thanks so much! I've been thinking about this salmon since I finished the last piece, lol. And YES. I'm all about the GIFs now.
  • Reply Justine @ JustineCelina.com July 9, 2017 at 9:44 pm Okay -- these photos are almost making me drool on my keyboard! And how cute is your GIF? OMG! I love sriracha and salmon together and this simple combination sounds absolutely heavenly. I'll have to keep my eyes peeled for this Orca Bay Alaska Sockeye Salmon -- I totally agree that Sockeye is the best salmon you can buy and I'm always on the hunt for great sustainable options. Beautiful recipe, Dana!
    • Reply Killing Thyme July 14, 2017 at 11:43 am Thanks, Justine! Haha — since videos aren't really my thing, I've found a love for GIFs! They may not get the traction that videos do, but gosh, I love them. They're fun. I really hope you can find some wild sockeye near you! Let me know if you do, and if you give this a whirl!
  • Reply kellyohnona July 7, 2017 at 6:22 pm I love salmon and this recipe looks so pretty and tasty! i'll definitely make it real soon!
    • Reply Killing Thyme July 8, 2017 at 10:15 am Thanks Kelly! Keep me posted :)
  • Reply Isabelle Boucher July 7, 2017 at 4:20 pm Love this! Planked salmon is one of my go-tos in the summer, and the sriracha and lime glaze sounds like a really fun way to spice things up. Need to put this on the menu for the weekend!
    • Reply Killing Thyme July 8, 2017 at 10:14 am Thanks, Isabelle! I honestly think I need to start a plank collection, because this is going to be happening SO much more. I'm a sucker for smokey flavors, so it's perfect. If you try this, let me know! Hope you love it.
  • Reply Hilary from Cocoa Bean, The Vegetable July 7, 2017 at 11:04 am Oh man this recipe looks SUPER tasty!! I love the mix of flavours you've got going on. And that gif is amazing!! :)
    • Reply Killing Thyme July 8, 2017 at 10:13 am Thanks Hilary! Lime and Sriracha has been one of my fave flaves for salmon for years. I'm so glad this recipe worked out the way it did. And thanks! I have a hard time finding the patience for video; .GIFs seem to be the thing for me, haha.
  • Reply Gabby Peyton July 7, 2017 at 9:17 am That might be the most gorgeous salmon I've ever seen! I've never tried using a cedar plank before, but I think I might just have to now! I was always afraid of barbecuing salmon, but I think you're right, this looks fool proof!!
    • Reply Killing Thyme July 8, 2017 at 10:10 am Gabby, thank you! And omg, get on that plank business. I'm telling you. It's life-changing. Keep me posted!
  • Reply Sarah @ Champagne Tastes July 5, 2017 at 4:20 pm I happen to know that salmon is DELLLLIIISH!!!! I love it! I'll have to try your glaze next time! :D
    • Reply Killing Thyme July 8, 2017 at 10:09 am I wish we lived close to one another so that we could just take turns making delicious salmon for one another every weekend, haha! We could call them "Salmon Saturdays" and it would be the best. All the fist-bumps to you, my pesce friend!
  • Reply Emily July 5, 2017 at 3:58 pm Your photos are gorgeous and this recipe sounds utterly delicious!
    • Reply Killing Thyme July 8, 2017 at 10:07 am Thanks, Emily! Let me know if you give it a whirl.
  • Reply Monica July 5, 2017 at 3:08 pm This sounds absolutely incredible, especially with that amazing glaze, but it's your photos and graphics that put it over the top! Love on all counts!
    • Reply Killing Thyme July 8, 2017 at 10:06 am Thanks so much, Monica! You're too kind <3
  • Reply Mindy Fewless July 5, 2017 at 3:03 pm Sounds amazing!! Love the little video too!! <3
    • Reply Killing Thyme July 8, 2017 at 10:06 am Thanks, Mindy! I'm glad you like my little animation :)
  • Reply sue | theviewfromgreatisland July 5, 2017 at 2:38 pm Gorgeous, gorgeous, gorgeous!!! We are huge salmon fans here, and find it so frustrating when we can't find wild caught ~ I'm plugging my zip code into the store finder right now!
    • Reply Killing Thyme July 8, 2017 at 10:05 am Thanks so much, Sue! I hope you were able to find some Orca Bay products near you. Their salmon is delicious beyond words. SO FRESH!
  • Reply Chef Heidi July 5, 2017 at 12:50 pm Wow, that looks delicious! I'll be trying this this summer, for sure!
    • Reply Killing Thyme July 8, 2017 at 10:02 am Thanks, Heidi! I hope you love it. Let me know when you make it!
  • Reply Colleen Milne July 5, 2017 at 12:20 pm mmm mmm mmm! We are so spoiled by wild sockeye that we won't eat any other salmon. And planking it is a go to summer meal for us. This looks fantastic and that sriracha glaze is a must try next time. Beautiful photos as usual!
    • Reply Killing Thyme July 8, 2017 at 10:01 am I think once you go wild-caught sockeye, there's no going back. Thanks so much, Colleen! I hope you enjoy this recipe as much as we did. Keep me posted!

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