Cedar Plank Salmon with Thyme-Balsamic Glaze

We love balsamic vinegar. It goes well with just about any vegetable or protein, and it’s one of our top two go-to seasonings for salmon. With the beautiful weather this weekend, I wanted do something a little different. I wanted to make a balsamic glaze, and I wanted to take advantage of the glorious summer whether and use our grill and cedar planks.

Cedar imparts a beautiful smokey, slightly sweet and earthy flavor to fish and vegetables. By bringing in the balsamic glaze, I hoped to harmoniously blend that flavor with the sweet and tangy richness of the balsamic glaze.  The thyme, I thought, would tame some of the sweetness and help blend the cedar and balsamic flavors well.

I’m pleased to say it worked rather well. We hope you enjoy this new twist on some classic flavors for salmon!

Ingredients
thyme-balsamic glaze
1 tsp ghee
1 tsp dried thyme
1 tsp organic raw honey
1/3 cup balsamic vinegar

cedar plank salmon
4 salmon fillets, 1/2 lb each
pinch salt and pepper
4 cedar planks

Method

Cedar Planked Salmon with Thyme-Balsamic Glaze (paleo, primal, gluten-free)

Soak planks for 1 hour or more. During the last 30 minutes of soaking, create the glaze: Melt the ghee over low heat. Add the thyme and stir for 30 seconds, or until fragrant. Add the honey. Stir for 30 seconds, or until honey is fully melted and well blended.

Cedar Planked Salmon with Thyme-Balsamic Glaze (paleo, primal, gluten-free)

Add balsamic vinegar, bring to a boil, reduce heat to low, and simmer until reduced by half (about 20 minutes).

Cedar Planked Salmon with Thyme-Balsamic Glaze (paleo, primal, gluten-free)

Remove from heat and set aside. As the glaze cools, it will thicken.

Cedar Planked Salmon with Thyme-Balsamic Glaze (paleo, primal, gluten-free)

Salt and pepper the salmon and heat your grill to medium-low, about 350 degrees.

Cedar Planked Salmon with Thyme-Balsamic Glaze (paleo, primal, gluten-free)

Place the planks on the hot grill, for 1 minute. Then, place salmon fillets on the planks, close lid and cook for 8-10 minutes. Brush the tops of the salmon with the thyme-balsamic glaze. Close lid and cook for another 8-10 minutes, or until salmon is flakey to the touch of a fork.

Cedar Planked Salmon with Thyme-Balsamic Glaze (paleo, primal, gluten-free)

Serve on a bed of greens or with your favorite grilled vegetables.

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Cedar Plank Salmon with Thyme-Balsamic Glaze

  • Servings: 4
  • Difficulty: medium
  • Print
Ingredients

thyme-balsamic glaze
1 tsp ghee
1 tsp thyme
1 tsp organic raw honey
1/3 cup balsamic vinegar

cedar plank salmon
4 salmon fillets, 1/2 lb each
pinch salt and pepper
cedar planks

Method

1. Soak planks for 1 hour or more. During the last 30 minutes of soaking, create the glaze: Melt the ghee over low heat. Add the thyme and stir for 30 seconds, or until fragrant. Add the honey. Stir for 30 seconds, or until honey is fully melted and well blended.

2. Add balsamic vinegar, bring to a boil, reduce heat to low, and simmer until reduced by half (about 20 minutes).

3. Remove from heat and set aside. As the glaze cools, it will thicken.

4. Salt and pepper the salmon and heat your grill to medium-low, about 350 degrees.

5. Place the planks on the hot grill, for 1 minute. Then, place salmon fillets on the planks, close lid and cook for 8-10 minutes. Brush the tops of the salmon with the thyme-balsamic glaze. Close lid and cook for another 8-10 minutes, or until salmon is flakey to the touch of a fork.

6. Serve on a bed of greens or with your favorite grilled vegetables.

2 Comments

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