Honey Glazed Cedar Planked Salmon

With Roasted Asparagus and Red Bell Pepper


Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish

A note about serious food allergies

This is such a simple and elegant technique for cooking salmon. The fish steams gently in the heat of the grill, staying unbelievably tender and moist. It also picks up smoky flavors from the grill and woodsy flavors from the cedar. We complemented the salmon with a balsamic and honey glaze and delightful oven roasted vegetables.

In Your Box (serves 2)

  • 1 Cedar Plank
  • 2 oz. Honey
  • 2 fl. oz. Balsamic Vinegar
  • Info
    2 Salmon Fillets
  • 2 Green Onions
  • 1 Red Bell Pepper
  • 6 oz. Asparagus

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • Step 1 - Prep the Vegetables

    Prep the Vegetables

    Preheat the oven to 375 degrees for the roasting of the fish and the vegetables. Thinly slice the green onions. Slice the red bell pepper into large julienne strips.

  • Step 2 - Make the Glaze

    Make the Glaze

    Soak the cedar plank in water in a shallow dish for 5 minutes to protect the plank from burning. Mix the balsamic vinegar and honey in a mixing bowl. Whisk together to incorporate.

  • Step 3 - Roast the Vegetables

    Roast the Vegetables

    Place the asparagus and red bell pepper strips on a baking sheet. Drizzle with oil and season with salt and pepper.

  • Step 4 - Cook the Salmon

    Cook the Salmon

    Place the salmon on the soaked cedar plank and brush both sides with the balsamic and honey glaze. Season the fish with a pinch of salt and pepper. Place the cedar plank on a baking dish and roast in the oven for 10-12 minutes or until the fish is beginning to caramelize and the flesh of the fish is firm to the touch.

  • Step 5 - Plate the Dish

    Plate the Dish

    Place the salmon on the edge of the plate. Lay the roasted asparagus and peppers next to the salmon. Garnish the top of the salmon with sliced green onions.

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