While your grill preheats, combine the honey, crushed red pepper flakes, and apple cider vinegar in a small saucepan over medium-low heat. Warm gently for 2-3 minutes, stirring occasionally, until the honey becomes fluid and the flavors begin to meld. The heat activates the pepper flakes and creates a balanced sweet-spicy glaze. Set aside but keep warm on the grill's cooler side once you start cooking.

Pat the salmon fillet dry with paper towels, then place skin-side down on a cutting board. In a small bowl, combine the Grey Poupon Dijon mustard with the salmon seasoning blend and lemon juice to create a paste. Spread this mixture evenly across the entire flesh side of the salmon, making sure to coat it thoroughly. The mustard acts as both a flavor base and helps the seasoning adhere while the lemon juice adds brightness and helps tenderize the fish.

Preheat your grill to 450°F with the lid closed. While it heats, submerge a cedar plank in water for at least 15-20 minutes to prevent burning. Once the grill reaches temperature, carefully place the wet cedar plank directly on the grill grates over direct heat for 2-3 minutes to allow it to start steaming and release its aromatic oils.

Place the seasoned salmon fillet skin-side down on the hot cedar plank, close the grill lid, and cook over direct heat for 12-15 minutes until the thickest part of the fish reaches 130°F on an instant-read thermometer. The cedar plank insulates the fish from direct flames while infusing subtle wood smoke flavor. I find that letting the salmon cook undisturbed in this first phase allows the seasoning crust to develop properly without the moisture from opening the lid too often.

Carefully brush the salmon with the hot honey glaze from Step 1, coating the entire flesh surface generously. Close the lid and continue grilling for another 3-5 minutes until the internal temperature reaches 135°F-140°F, which brings the salmon to a perfect medium. The honey will caramelize slightly on the grill, creating a beautiful glaze that complements the mustard and spice perfectly.

Transfer the salmon (still on the cedar plank if desired) to a cutting board and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the fillet, ensuring moist, tender salmon. I always let my salmon rest because it truly makes a difference in the final texture—rushing to slice guarantees a dry piece of fish.