Meal Kit

Honey Glazed Cedar Planked Salmon

With Roasted Asparagus and Red Bell Pepper


Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish (Salmon)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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 Red Bell Pepper
  • 6 oz. Asparagus
  • 2 fl. oz. Balsamic Vinegar
  • 2 oz. Honey
  • 2 Green Onions
  • 1 Cedar Plank
  • Info
    2 Salmon Fillets
Contains: Sulfites
Food intolerance information

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    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.

  2. 2

    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.

  3. 3

    Roast the Vegetables

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

  4. 4

    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.

  5. 5

    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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