Cedar-Grilled King Salmon Feast with Citrus-Honey Glaze, Roasted Yukon Golds & Winter Apple–Cucumber Slaw (Serves 5)

A joyful, table-filling Pacific Northwest celebration dinner: cedar-grilled salmon with a bright citrus-honey glaze, warm roasted Yukon Golds, and a crunchy winter slaw with apple and cucumber. It’s vibrant, abundant, and meant for passing platters and second helpings. (Serves 5)

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Ingredients

King Salmon Fillet (Wild Caught Previously Frozen) 2 to 2 1/2 lb fillet (skin-on preferred) $21.99/lb (sale)
Organic Yukon Gold Potatoes 2 1/2 lb, cut into 1-inch chunks $4.99/3 lb (reg)
Organic Green Cabbage (or Red Cabbage) 1 medium head (about 8–10 cups shredded) $2.49/lb (reg)
Organic Cucumber 2, thinly sliced or matchsticks $1.49 each (reg)
Simple Truth Organic® Fuji Apples (bag) 2 apples, thinly sliced $4.99/2 lb (reg)
Organic Jumbo Red Onion 1/2 small, very thinly sliced $2.99/lb (reg)
Organic Garlic Bulbs 3 cloves, minced $2.79/3 ct (reg)
Lemon 2 (zest + juice)
Honey 3 Tbsp
Dijon mustard 2 Tbsp
Olive oil 6 Tbsp, divided
Apple cider vinegar (or white vinegar) 3 Tbsp
Salt & black pepper To taste
Smoked paprika (optional) 1/2 tsp (for the salmon glaze)
Fresh dill (optional) 2 Tbsp chopped (or skip) $2.79/0.5 oz (reg)

Instructions

Plan the vibe (2 minutes): Put on music, set out big platters, and plan family-style serving: salmon platter, potato bowl, slaw bowl.
Soak plank (if using): If you have a cedar plank, soak it in water 1–2 hours (optional but classic). If not, grill salmon directly on oiled grates or on foil.
Roast potatoes (oven): Heat oven to 425°F. Toss potatoes with 3 Tbsp olive oil, 1 1/2 tsp salt, and pepper. Roast on a sheet pan 30–40 minutes, turning once, until deeply golden and tender.
Make the celebration slaw (stove not needed): Shred cabbage. Toss with cucumber, apples, and red onion. In a small bowl whisk 3 Tbsp olive oil + vinegar + 1 tsp salt + pepper + optional dill. Toss and let it sit while everything else cooks (it gets better).
Glaze salmon: In a bowl whisk honey + Dijon + minced garlic + zest of 1 lemon + juice of 1 lemon + optional smoked paprika + pinch of salt.
Grill salmon (grill): Preheat grill to medium-high. Oil grates. Place salmon skin-side down on plank/foil/grates. Brush generously with glaze. Close lid and grill 10–15 minutes (depending on thickness) until it flakes easily and reaches 125–130°F for medium (or 135°F if you prefer firmer). Brush with a final swipe of glaze in the last 2 minutes.
Finish & serve: Move salmon to a platter. Squeeze remaining lemon over top. Serve with a big bowl of roasted potatoes and a mountain of crunchy slaw. Encourage everyone to build their perfect plate and go back for seconds.

Health notes: High in omega-3s and protein; lots of fiber from cabbage/slaw. Keep it lighter by going easy on the glaze and using olive oil (not butter) on potatoes.

Drink pairing: Wine: Washington State Riesling (dry or off-dry) or a crisp WA Sauvignon Blanc. Beer: a bright pilsner. Non-alc: sparkling water with grapefruit or lemon.

Careme