Meal Kit

Honey Glazed Cedar Planked Salmon

With Shaved Vegetable Salad

Prep & Cook Time: 25-35 min.

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 a light shaved vegetable salad.

In Your Box (serves 2)

  • 1 Cedar Plank
  • 1 Red Onion
  • 1 Lemon
  • Info
    2 Salmon Fillets
  • 2 Persian Cucumber
  • 2 fl. oz. Balsamic Vinegar
  • 2 Garlic Cloves
  • 0 Dill Sprigs
  • 2 oz. Honey
  • 3 Parsley Sprigs

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 375F. Rinse and shave (with a potato peeler or mandoline) slice the cucumber in to long, slim ribbons. Dice the onion. Mince the garlic. Rinse and chiffonade the parsley and dill. Halve the lemon.

  2. 2

    Make the Honey Glaze

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

  3. 3

    Prepare the Dressing

    In a small bowl, whisk together the remaining honey, 1 Tbsp. olive oil, juice of one lemon to taste, remaining garlic, fresh dill, and salt and pepper to taste. If flavor is too strong, you can mellow the dressing with a few Tbsp. of water.

  4. 4

    Cook the Salmon

    Place the salmon on the soaked cedar plank and brush both sides with the 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 begins to caramelize and the flesh of the fish is firm to the touch.

  5. 5

    Make the Salad

    In a large mixing bowl, combine the shaved cucumbers, parsley (reserving a little for garnish), and half of the red onion to taste. Pour the dressing over and toss until desired coating and flavor is reached.

  6. 6

    Plate the Dish

    Place a serving of shaved vegetable salad on a plate. Rest a salmon filet overtop. Garnish with fresh parsley, dill, and red onion as desired.

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