Grilled Hot Honey Salmon

A Square image of hot honey salmon on a slate plate glazed with hot honey and topped with grilled lemons.

5 from 1 vote

Grilled Hot Honey Salmon

A simple glaze of hot honey over grilled salmon cooked on a cedar plank. This recipe is ready in less than 30 minutes and is absolutely delicious.

Prep Time30

Cook Time20

Resting Time10

Total Time1

Course: dinner

Cuisine: Grilled Fish, pacific northwest

Diet: Gluten Free

Servings: -6 people

Author: Mary Cressler

Cost: $30

Equipment

1 cedar plank Be sure it's untreated and ok for grilling.
Silicone Brush for Glaze

Ingredients

2 pounds salmon (Pin bones removed)
2 tablespoons Dijon mustard
3 tablespoons salmon seasoning
¼ cup hot honey

Instructions

Preheat Grill: Prepare your grill for two-zone grilling, targeting 450 degrees Fahrenheit in the cooking chamber using lump charcoal. (*See notes if you're not using a cedar plank)
Prep Salmon: Coat salmon with mustard and liberally apply the seasoning. Place the seasoned salmon on the pre-soaked cedar plank.
Grill Salmon: When the grill is at temperature, place the cedar plank with the salmon on the grill grates over the direct charcoal heat. Close the lid to the grill and allow to grill over direct heat until the internal temperature of the salmon reaches 130 degrees Fahrenheit.
Glaze with Hot Honey: Glaze (brush) the salmon with the hot honey liberally. Continue grilling until the internal temperature of the salmon reaches 135 – 140 degrees Fahrenheit. Then remove it from the grill and let rest for 10 minutes to allow carry-over cooking to happen. It will continue to rise in temperature another 5 degrees.
Serve: You can slice and serve the salmon directly from the cedar plank.

Notes

Preparation: Be sure to soak your cedar plank in water for 30 - 60 minutes before cooking the salmon. Don't bother soaking in anything other than water. Before adding the salmon, remove it from the water.

If you don't have a cedar plank, you can grill the salmon skin side down using the same grilling technique. The only difference is to lower the temperature of the grill to 400 degrees Fahrenheit. The skin will act as a barrier to prevent the salmon from burning.

Nutrition