Chili Garlic Smoked Salmon Recipe (Cedar Plank Grilled Salmon)

Smoky. Sweet. Spicy. This Chili Garlic Smoked Salmon is a backyard BBQ showstopper. The flavor-packed glaze—made with Thai chili sauce, garlic, honey, and red pepper flakes—caramelizes beautifully over tender, smoky salmon. Whether you’re grilling on cedar planks or using a pellet smoker, this recipe delivers restaurant-quality flavor at home.

How Do You Grill Salmon on a Cedar Plank?

Grilling salmon on a cedar plank is a great way to infuse subtle woodsy flavor without drying out the fish. Soak the plank ahead of time, place it directly on the grates, and let it smoke while the salmon cooks slowly and evenly. This method not only prevents sticking but also creates an aromatic steam bath that keeps the salmon tender and juicy.

Why Is Cedar Plank Salmon So Special?

Cedar plank salmon stands out because it delivers flavor and texture you can’t achieve with traditional grilling. The wood imparts a gentle smokiness, and the indirect heat gives you perfectly cooked salmon with no charred skin or flare-ups. It’s a foolproof way to make fish feel gourmet with minimal effort.

Ingredients

For the Salmon:

4 salmon filets (skin-on, 6 oz each)
2 cedar planks (soaked in water for at least 1 hour)
2 tbsp spice rub seasoning for salmon

For the Chili Garlic Glaze:

2/3 cup Thai sweet chili sauce
1/4 cup honey
1 tbsp soy sauce
2 tsp rice wine vinegar
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
2 tsp red pepper flakes

Instructions

Step 1: Soak the Cedar Planks

Before you even turn on the grill, you need to soak your cedar planks. Place them in a large baking dish or your sink, and fill it with water until the planks are fully submerged. Weigh them down with a heavy bowl or can so they don’t float. Let them soak for at least 1 hour. This step is important—it prevents the planks from catching fire and allows them to produce a slow, aromatic smoke that flavors the salmon.

Step 2: Preheat Your Grill or Smoker

Once the planks are soaking, start preheating your grill or smoker. Set it to 250°F, which is a low, indirect heat perfect for smoking. If you’re using a charcoal or gas grill, try to set it up so the salmon isn’t directly over the flames. Add some mild wood like alder or cherry for the best smoke flavor. If you’re using a pellet grill, just load your preferred pellets and set the temperature accordingly.

Step 3: Season the Salmon

Pat each salmon filet dry with paper towels. This helps the seasoning stick and ensures the skin crisps up instead of steaming. Lightly brush or drizzle a bit of oil over the surface of the fish—this helps the rub adhere and prevents sticking. Sprinkle each filet generously with your spice rub, covering the top and sides evenly. Once seasoned, let the salmon sit at room temperature for 15 to 20 minutes. This helps the fish cook more evenly once it hits the grill.

Step 4: Make the Chili Garlic Glaze

While the salmon rests, prepare the glaze. Add all the glaze ingredients (Thai chili sauce, honey, soy sauce, rice vinegar, garlic powder, onion powder, chili powder, and red pepper flakes) to a small saucepan. Set it over medium heat and stir to combine everything. Bring it to a low simmer and cook for about 5 to 6 minutes, stirring occasionally. You’ll know it’s ready when it thickens slightly and smells sweet and spicy. Take it off the heat and let it cool until you’re ready to glaze the salmon.

Step 5: Smoke the Salmon on the Cedar Planks

Once your grill or smoker is preheated and your planks are soaked, it’s time to cook. Start by placing the wet cedar planks directly on the grates and close the lid for 2 minutes. This jumpstarts the smoking process. Then, carefully place each salmon filet—skin-side down—on the hot planks. Close the lid and let them smoke for about 30 minutes without flipping or moving them. This slow cook lets the smoke and wood flavor gently infuse the fish while keeping it moist.

Step 6: Glaze and Finish Cooking

After the initial 30 minutes of smoke, open the lid and brush the top of each salmon filet with the chili garlic glaze. Be generous—you want the glaze to seep in and caramelize. Close the lid again and let the salmon cook for another 15 to 20 minutes, or until the internal temperature reaches 135°F to 140°F. Use a meat thermometer inserted into the thickest part of the fish to check. The glaze should be slightly sticky and bubbling.

Step 7: Rest and Serve

When the salmon is fully cooked, carefully remove the planks from the grill using heatproof gloves or tongs. Let the salmon rest on the planks for about 5 minutes—this helps the juices redistribute and the texture firm up just slightly. Garnish with chopped green onions, sesame seeds, or a squeeze of lime juice for extra brightness. Serve immediately while it’s hot and flavorful.

Below is a printable recipe card!