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Grilled cedar plank salmon served with orange slices on a black plate, with text “Taste the Smoke – Cedar Plank Salmon.”

Cedar Plank Salmon with Honey Orange Glaze

This cedar plank salmon recipe is smoky, citrusy, and packed with flavor. Grilled on cherry wood pellets and finished with a homemade honey orange glaze, it’s the perfect combination of sweet, savory, and just a little heat. With a crispy edge and juicy center, this $25 meal is as impressive as it is easy to make—especially on the Z GRILLS 10002B.
Servings 2
Prep Time 15 minutes
Cook Time 37 minutes
Resting Time 10 minutes
Total Time 1 hour 2 minutes

Equipment

  • Z Grills 10002b
  • Z Grills cherry pellets

Ingredients

Cedar Plank Salmon

  • 1 side salmon (about 1.5–2 lbs) skin-off
  • Thyme, Granulated garlic and fresh cracked black pepper
  • Optional lemon slices, fresh herbs (like dill or thyme)
  • Glaze of choice (such as Honey Orange Glaze)

Honey Orange Glaze Recipe

  • 4-5 fresh-squeezed oranges about 1 1/4 to 1 1/2 cups of juice
  • 1/3 cup  soy sauce
  • 3 slices  fresh jalapeño adjust for desired heat
  • 1–2 tbsp honey   (to taste)
  • 2 tbsp brown sugar
  • Fresh cracked black pepper  (to taste)
  • 1 tbsp granulated garlic
  • 1 teaspoon Dijon mustard (or just a touch, to taste)

Instructions

Cedar Plank Salmon

  • Soak the Cedar Planks
    Submerge cedar planks in water for at least 1 hour before grilling to prevent burning.
  • Prep the Salmon
    Pat the salmon dry. Season with salt and pepper. If desired, place a few lemon slices and herbs on top for extra flavor.
  • Preheat Grill to 350°F
    Prepare your grill for indirect heat and preheat to 350°F.
  • Grill at 350°F (Indirect Heat)
    Place the soaked cedar plank(s) on the grill, then place the salmon on the plank.Close the lid and cook for 30 minutes.
  • Increase Heat and Glaze
    After 30 minutes, increase the grill temperature to 450°F. Begin brushing the salmon with your orange honey glaze.
  • Finish Cooking
    Continue grilling for an additional 5 to 7 minutes, brushing occasionally with glaze, until the salmon reaches your desired doneness (internal temp of 125–130°F for medium or 140°F+ for well done).
  • Serve
    Remove from grill and let rest for a few minutes before serving. Serve directly on the plank for a rustic presentation, if desired.

Honey Orange Glaze

  • Juice the Oranges
    Squeeze the juice from 4 to 5 fresh oranges into a small saucepan.
  • Combine Ingredients
    To the saucepan, add soy sauce, jalapeño slices, honey, brown sugar, granulated garlic, Dijon mustard, and a few cracks of fresh black pepper.
  • Simmer the Glaze
    Place the saucepan over medium heat. Stir gently until everything is well combined and the sugar has dissolved.
  • Reduce
    Bring the mixture to a light simmer and let it reduce, stirring occasionally, for about 10–15 minutes or until it thickens slightly and the flavors meld. Taste and adjust sweetness or heat if needed.

Video

Notes

Ingredients for honey orange glaze including Dijon mustard, soy sauce, jalapeño, garlic, lemon, oranges, and honey on a cutting board.
Sweet, citrusy, and just a hint of heat—everything you need for the perfect salmon glaze.
Two raw salmon fillets seasoned with cracked pepper and herbs, placed on soaked cedar planks.
Freshly seasoned and ready for smoke—this is where great cedar plank salmon begins
Honey orange glaze being whisked in a saucepan over a gas stove, releasing steam.
Bold flavor in the making—reducing the honey orange glaze for a perfect finish.
Z Grills pellet smoker with the lid open and smoke rising, set outdoors near a swimming pool.
Let the smoke roll—Z Grills brings the flavor with steady heat and wood-fired magic.
Raw salmon fillets topped with orange slices placed on cedar planks over a pellet grill.
Salmon on deck—just starting to soak up the smoke and citrus aroma.
Raw salmon fillets placed on cedar planks with orange slices and seasoning, being arranged on a grill.
Laying the flavor foundation—fresh salmon, herbs, and citrus ready for the smoke
A brush applying honey orange glaze onto cedar plank salmon cooking on a grill.
Layering on the flavor—brushing the salmon with homemade honey orange glaze.
Two fillets of cedar plank salmon cooking on a grill, glazed and topped with orange slices.
Glazing in progress—cedar plank salmon soaking up smoky flavor and citrusy sweetness
Cost: 25
Course: Main Course
Cuisine: American
Keyword: Smoked