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planked salmon on the grill topped with chili lime sauce overhead
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5 from 4 votes

Planked Salmon

This Planked Salmon roasted over the grill on a plank of citrus gets even better with a chili lime sauce made with Sriracha, garlic, and honey.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf



  • 1 Whole Side of Salmon
  • 3 tbsp Smoked Chipotle Mezcal
  • Chopped Cilantro for garnish
  • 4-5 Navel Oranges sliced
  • 3-4 Limes sliced
  • Canola Oil

Chili Lime Sauce:

  • 2.5 tbsp Minced Garlic
  • 2.5 tbsp Chopped Cilantro
  • 1.5 tbsp Sriracha Sauce
  • 1.5 tbsp Honey
  • 1.5 tbsp Unsalted Butter
  • ½ Navel Orange juiced
  • ½ Lime juiced


  • Preheat a two zone medium heat fire (around 325F).
  • Lather your salmon with canola oil and generously season with the Smoked Chipotle Mezcal seasoning or your seasoning of choice.
  • In a bowl mix together all the ingredients for the Chili Lime Sauce.
  • Add all your sliced oranges and limes to the cool side of the grill to create a “plank” for your salmon to lay on. Place the salmon on top of the citrus.
  • Close your grill lid and cook indirect at 325 degrees F for 15 minutes.
  • After the first 15 minutes of cooking, open up the grill and lather your salmon with the Chili Lime Sauce all over. Close the lid and continue cooking the salmon until it reaches an internal temperature of 130 degrees F (about 10 more minutes).
  • Once done, use a large spatula to pull the salmon off the grill to cool for 1-2 minutes.
  • When done, serve the salmon and enjoy!



Calories: 254kcal | Carbohydrates: 42g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 155mg | Potassium: 703mg | Fiber: 10g | Sugar: 21g | Vitamin A: 780IU | Vitamin C: 116mg | Calcium: 281mg | Iron: 5mg