Why You’ll Love This Recipe

Grilling salmon on a cedar plank not only enhances the flavor with a mild smokiness, but it also ensures that the fish remains moist and tender. The marinade made of soy sauce, sesame oil, ginger, and garlic adds a savory depth to the fish. The result is a perfectly cooked salmon that is juicy on the inside and subtly crisp on the outside. It’s easy to prepare and makes for a show-stopping main dish.

Ingredients

• 3 (12-inch) untreated cedar planks
• ⅓ cup soy sauce
• ⅓ cup vegetable oil
• 1 ½ tablespoons rice vinegar
• 1 teaspoon sesame oil
• ¼ cup chopped green onions
• 1 tablespoon grated fresh ginger
• 1 teaspoon minced garlic
• 2 (2-pound) salmon fillets, skin removed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Soak the cedar planks: Submerge the cedar planks in warm water and soak for at least 1 hour. If possible, soak them longer for better results.
2. Make the marinade: In a shallow dish, mix together soy sauce, vegetable oil, rice vinegar, sesame oil, chopped green onions, ginger, and garlic.
3. Marinate the salmon: Place the salmon fillets in the marinade, turning to coat them evenly. Cover the dish and let the salmon marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
4. Prepare the grill: Preheat your outdoor grill to medium heat. Place the soaked cedar planks on the grill grate and heat them until they begin to smoke and crackle lightly.
5. Grill the salmon: Remove the salmon from the marinade and discard the marinade. Place the fillets on the hot cedar planks, skin-side down. Close the grill lid and cook the salmon for about 20 minutes, or until the fish flakes easily with a fork. The salmon will continue cooking after being removed from the grill, so be careful not to overcook.
6. Serve: Once done, remove the salmon from the grill, garnish with sliced green onions and lemon, and serve immediately.

Servings and Timing

• Servings: 6
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

Variations

• Add a glaze: Brush the salmon with a sweet glaze such as honey or maple syrup during the last few minutes of grilling for a sweet-and-savory flavor.
• Spicy version: Add a dash of sriracha or chili flakes to the marinade for a spicy kick.
• Herb-infused: Sprinkle fresh herbs like dill, parsley, or thyme on the salmon before grilling to add more freshness and flavor.

Storage/Reheating

• Storage: Store any leftover salmon in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the salmon gently in the oven at 300°F (150°C) for 5-10 minutes, or until warmed through.

FAQs

1. Why should I soak the cedar planks before grilling?

Soaking the cedar planks prevents them from catching fire on the grill and allows them to slowly release their smoky flavor into the salmon while it cooks.

2. Can I use a different type of fish for this recipe?

Yes, while this recipe is specifically for salmon, you can use other firm fish like trout, steelhead, or even halibut for similar results.

3. Can I cook cedar plank salmon in the oven instead of the grill?

Yes, you can cook the salmon in the oven by preheating it to 375°F (190°C), placing the soaked cedar planks on a baking sheet, and baking the salmon for 15-20 minutes or until it flakes easily.

4. What if I don’t have a grill?

If you don’t have a grill, you can use a stovetop grill pan to heat the cedar planks or bake them in the oven.

5. How long should I marinate the salmon?

For best results, marinate the salmon for at least 15 minutes but no longer than 1 hour. Marinating for too long can overpower the fish’s delicate flavor.

6. Can I use pre-cut cedar planks or do I need to buy untreated ones?

It’s essential to use untreated cedar planks that are specifically designed for grilling. Pre-cut planks are typically treated with chemicals and should not be used.

7. Can I use a different type of wood plank for grilling?

While cedar is the traditional choice for salmon due to its mild flavor, you can also use other types of wood such as alder or maple, though the flavor profile will be slightly different.

8. Can I use skin-on salmon for this recipe?

Yes, you can use skin-on salmon, but it may stick to the cedar plank more than skinless fillets. The skin can be removed after grilling if desired.

9. How do I know when the salmon is fully cooked?

The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Be careful not to overcook it, as it will continue to cook slightly after being removed from the grill.

10. Can I make this recipe ahead of time?

You can marinate the salmon up to 1 hour ahead of time, but it’s best to grill and serve the salmon immediately for the best flavor and texture.

Conclusion

Cedar Planked Salmon is a flavorful, smoky dish that is perfect for grilling season or a special dinner. With its tender, juicy texture and the subtle smoky flavor from the cedar planks, it’s sure to become a favorite. Serve with your favorite sides, like roasted asparagus or rice, for a well-rounded meal that everyone will love.

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