Honey-glazed cedar planked Halibut with grilled peach salsa

Honey-glazed cedar planked Halibut with grilled peach salsa

Serves: 4

Total Time: 1 hour 25 minutes

Cook Time: 25 minutes

Prep Time: 20 minutes plus time to soak the plank

Ingredients:

1 food grade cedar plank

1 x 1½ lb piece halibut, skin-on

2 tsp salt

For the Glaze

½ cup honey

2 tbsp sherry vinegar

½ tsp chili flakes

¼ tsp smoked paprika

1 garlic clove, crushed with the back of a knife

For the Salsa

2 peaches, firm but ripe, halved and pitted

1 small tomato, diced ¼-in thick

¼ of a small red onion, diced ¼-in thick

1 lime, juice only

1 tsp chipotle puree or sauce

½ tsp salt, plus more to taste

2 tbsp chopped fresh cilantro

1 tbsp chopped fresh mint

How To Make It:

Soak the Plank and Prep the Halibut:
Place the cedar plank in a large container and add enough cold water to cover. Place a heavy pot or bowl overtop to keep the plank submerged and let soak for 1 hour.

Pat halibut dry with paper towel and season with salt. Let sit, uncovered at room temperature while preparing remaining ingredients.

Prepare the Glaze:
In a small pot over medium-high heat, combine honey, vinegar and chili flakes. Bring to a boil then reduce heat and simmer for 3 minutes. Remove from heat and let sit for 5 minutes. Strain the mixture, discarding the solids.

Preheat the Grill:
Preheat barbecue to high and lightly oil the grill.

Make the Salsa:
While the plank is soaking, prepare the salsa. Place peaches on the grill, cut side down and cook until well marked but still firm. Cut grilled peaches into large dices and toss with tomato, red onion, lime juice, chipotle and salt. Let sit for 1 hour then stir in chopped herbs and adjust seasoning to taste. Set aside.

Grill the Halibut:
Remove the plank from the water and pat dry. Place it on the grill and lightly char for about 2 minutes. Flip the plank and lay the halibut directly on the charred side. Brush with honey glaze.
Reduce heat to medium and close the lid, adjusting as needed to maintain a grill temperature between 350°F and 400°F. Brush halibut with more glaze every 4 to 5 minutes until it reaches an internal temperature of 135°F, typically 12 to 15 minutes. Keep a spray bottle of water nearby and spritz the plank if the edges catch fire.

Serve:
Transfer halibut, plank and all, to a serving tray and brush with more glaze. Top with grilled peach salsa or serve on the side.

March 2026

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

DesignMarch 30, 2026