CEDAR PLANK SALMON WITH CALINA CITRUS GLAZE
PREP TIME
90 Minutes (including soaking time)
COOK TIME
12-18 Minutes
SERVES
4
LEVEL
Easy
ABOUT THE RECIPE
There’s something timeless about cedar plank salmon, the slow curl of smoke, the caramelized edges, the way citrus and herbs brighten every bite. This version is finished with our Calina Habanero Infused Turbinado Sugar, bringing a delicate warmth that lingers behind notes of maple, orange, and flame-charred cedar. The result is rich yet balanced, a beautiful centerpiece for summer gatherings, coastal dinners, or evenings spent around the grill with good company and chilled cocktails nearby.
INGREDIENTS
Salmon
1 large salmon fillet (about 2 lbs)
1 cedar plank, soaked in water at least 1 hour
2 tbsp olive oil
1 tsp Trapani Fine Sea Salt
cracked black pepper
Calina Citrus Glaze
2 tbsp maple syrup
1 1/2 tbsp Dijon mustard
2 tbsp orange juice
1 tsp orange zest
1 tbsp melted butter
1 small garlic clove, grated
2 tbsp Calina Habanero Infused Turbinado Sugar
PREPARATION
Preheat grill to medium heat (about 375°F–400°F).
Pat salmon dry and brush with olive oil.
Season lightly with Trapani Fine Sea Salt and black pepper.
In a small bowl, whisk together all glaze ingredients until glossy.
Place soaked cedar plank on grill for 2–3 minutes until lightly smoking.
Place salmon skin-side down on plank. Brush generously with glaze.
Close grill and cook 12–18 minutes depending on thickness, brushing once more halfway through.
Salmon is ready when it flakes easily and glaze is lightly caramelized around the edges.
Tip: Timing depends on thickness:
1-inch fillet: about 12–14 minutes
Thicker center-cut fillet: 16–18 minutes
FINISH WITH
flaky sea salt
charred citrus
fresh dill