Step 1

Soak cedar planks in water for 30 minutes to prevent the wood from catching fire and add moisture to the fish while cooking.

Step 2

Place the seasoned salmon fillet on the cedar planks, making sure to coat both sides of the fish with the sweet BBQ seasoning.

Step 3

Preheat your smoker or grill to 225°F to create a low and slow cooking environment for the salmon.

Step 4

Smoke the salmon on the cedar planks for about 20 minutes, or until the internal temperature of the fish reaches 110°F.

Step 5

While the salmon is cooking, make the honey garlic sauce by combining 6 tablespoons of butter, 1/2 cup of honey, 4 teaspoons of garlic paste, and 2 teaspoons of dried dill in a small saucepan over low heat. Stir until everything is well combined and the sauce has thickened slightly.

Step 6

Once the internal temperature of the salmon reaches 110°F, brush the honey garlic sauce onto the fish. This will create a nice glaze and add more flavor to the salmon.

Step 7

Continue smoking the salmon until the internal temperature reaches 125°F. This should take another 5-10 minutes, depending on the thickness of your salmon fillet.

Step 8

While the salmon is resting, sauté 1 pound of asparagus in a pan with 2 tablespoons of butter over medium-high heat until tender. Season with salt and pepper to taste.

Step 9

Serve the honey garlic cedar planked salmon with the asparagus on the side for a complete and delicious meal.