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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



  • 1 Cedar plank for grilling
  • Paper towels


  • 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


  • Sesame seeds
  • Thinly sliced scallions (spring onions)


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.


  • 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.


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!