This cedar plank salmon comes together in under two hours, most of which is hands-off marinating time. The soy-sesame-honey glaze does double duty — half marinates the fish, half becomes the finishing sauce — and broiling on a soaked cedar plank adds a low-key smokiness you can’t get from a bare baking sheet. It’s a complete dinner: salmon, caramelised pineapple, and stir-fried snow peas, all done within about 15 minutes of active cooking.
Before you start
Two things actually determine how this turns out. First, the cedar plank needs a full hour fully submerged — not just rinsed or soaked for 20 minutes. A dry or under-soaked plank can char or catch under a broiler’s direct heat, which ruins the subtle wood flavour you’re after. Weigh it down with a heavy can so it stays under the water. Second, pre-heating the plank under the broiler for 3 minutes before the salmon goes on is not optional. A cold plank slows the cooking from underneath, which means the top overcooks before the centre is done. Get the plank hot first and the fish cooks evenly from both sides.
Common problems and fixes
- Glaze burns before the salmon is cooked through: This happens when the broiler rack is too close to the element. Move the rack down one position — you want the plank about 6 inches from the heat, not 3 or 4.
- Salmon sticks to the plank when serving: Let it rest on the plank for 2 minutes after it comes out of the broiler. The skin will release more cleanly once the fish relaxes slightly.
- Pineapple releases too much liquid and steams instead of caramelising: Make sure the chunks are patted dry before going into the baking dish, and don’t crowd them. A single layer with space between pieces gives you caramelisation; a pile gives you juice.
- Snow peas turn limp: The pan needs to be genuinely hot before the peas go in — a drop of water should evaporate on contact. Stir-frying in a lukewarm pan steams them instead of searing them, and you lose the crunch.
- Marinade glaze doesn’t thicken or go glossy: The reserved half of the marinade can be reduced in a small saucepan over medium heat for 3–4 minutes before basting. This concentrates the sugars and gives you a proper sticky coating rather than a thin liquid.
Ingredient notes
- Toasted sesame oil: This is not the same as plain sesame oil. Toasted sesame oil is dark, intensely nutty, and used for flavour — not for cooking at high heat. The recipe uses it in the marinade, which is correct. Don’t substitute light sesame oil or the flavour profile changes significantly.
- Cedar plank: Food-grade cedar planks are sold at most grocery stores near the grilling supplies, usually for a few dollars each. Do not use untreated lumber from a hardware store — it may contain chemicals not safe for cooking.
- Fresh vs. canned pineapple: Use fresh here. Canned pineapple is packed in liquid and won’t caramelise properly under the broiler — skip the garnish of canned pineapple entirely, it’s not worth the extra dish.
- Ginger: Fresh ginger is worth it in this recipe. Ground ginger won’t give you the same sharp, clean heat in the marinade.
Leftovers and make-ahead
The marinade can be made up to 3 days ahead and kept in a sealed jar in the fridge — this is the biggest time-saver if you’re cooking for guests or a busy weeknight. The salmon can also be marinated the night before (up to 12 hours); longer than that and the soy salt starts to break down the texture of the fish. Cooked salmon keeps in the fridge for up to 3 days in an airtight container. To reheat, place it in a 275°F oven for 10–12 minutes rather than microwaving — low and slow keeps it from drying out. Snow peas don’t hold well once cooked, so stir-fry a fresh batch when you’re ready to serve leftovers; it takes less than 5 minutes. The caramelised pineapple reheats fine in a dry skillet over medium heat for 2 minutes.
Authentic Asian Honey-Glazed Salmon Recipe
Equipment
- 1 cedar plank soak in water for an hour before
Ingredients
- 1 tbsp olive oil for snow peas
- 1 ½ pounds salmon fresh
- 7 oz snow peas snapped and strings removed
- 2 cups pineapple peeled, cored and cut into chunks
- ¼ cup honey
- ⅓ cup soy sauce
- ⅓ cup sesame oil toasted
- 1 tablespoon ginger diced
- 3 cloves garlic minced
- salt to taste
- pepper to taste
Instructions
- Soak cedar plank underwater for 1 hour
- Mix the marinade ingredients and pour half into a bowl with the salmon submersed. Put salmon in the refrigerator and marinate for at least 30 minutes.
- Reserve the other half of the marinade in a separate bowl — this will be used as your glaze for basting and drizzling at serving
- Set your broiler to “high” (feel free to grill at 350 if grilling). Line a baking sheet with foil below to catch drippings. Place the soaked cedar plank on the foil-lined baking sheet and put it under the broiler for 3 minutes to heat it up. Remove carefully, then place the marinated salmon fillets directly onto the hot plank skin-side down and small baking dish, and arrange fresh pineapple chunks.
- Broil salmon for 3 to 5 minutes, or until browned on top. Do not flip the salmon — on a cedar plank, salmon is cooked skin-side down the entire time. The heat from the plank cooks the underside. Continue broiling for an additional 3-4 minutes, basting the top with the reserved glaze, until the internal temperature reaches 125-130°F / 52-54°C for medium or 145°F / 63°C for well done, basting salmon with the remainder of the marinade. Broil the fish for an additional 3 to 4 minutes or until cooked through. Don’t overcook the salmon to ensure the best result.
- While salmon is broiling on a cedar plank and pineapple, grab a frying pan, add 1tbsp olive or sesame oil, and heat over medium-high heat. Add snow peas and stir fry 3 to 4 minutes, stirring frequently, or until crisp and tender. Add salt and pepper or grated ginger if desired.
- Serve salmon and pineapple over snow peas and drizzle honey glaze on top.
Notes
Nutrition
Your questions, answered
Can I use the grill instead of the broiler?
Yes — grill over indirect heat at 350°F with the lid closed, using the same soaked cedar plank. The cook time will be similar, around 12–15 minutes total, but you won’t get quite the same caramelisation on the glaze that a broiler’s direct top heat produces.
Can I use salmon fillets with the skin removed?
You can, but skin-on fillets work better here. The skin acts as a barrier between the hot plank and the flesh, which helps the fish cook more evenly and stay moist. Skinless fillets are more likely to dry out on the bottom before the top is done.
Can I reuse the cedar plank?
Sometimes — it depends on how much it charred. If the plank is lightly toasted but still structurally intact, rinse it, let it dry fully, and it may have one more use in it. If it’s heavily charred or cracked, discard it; a compromised plank won’t hold the fish safely and the flavour it imparts will be bitter rather than smoky.
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