Introduction: Can a Simple Salmon Dish Be Infused with Smoky, Gourmet Flavor?
Craving a restaurant-worthy seafood dish that’s easy to prepare at home? Cedar Planked Salmon combines the rich, buttery flavor of salmon with the smoky, aromatic essence of cedar, enhanced by a savory Asian-inspired marinade. This recipe yields 6 servings, perfect for dinner parties, summer barbecues, or a special family meal. Ready to fire up the grill and create a flavorful masterpiece? Let’s dive into this smoky, succulent recipe!
Overview: Why Cedar Planked Salmon Shines
Cedar Planked Salmon is loved for its unique smoky flavor, tender texture, and vibrant marinade. Here’s what makes it special:
- Time Requirement: 10 minutes prep, 1 hour soaking (planks), 15-60 minutes marinating, 20 minutes cooking, totaling approximately 1 hour 45 minutes (with minimal active time).
- Difficulty Level: Moderate—requires soaking planks and grilling, but straightforward with attention to detail.
- Why It’s Special: The cedar planks infuse the salmon with a subtle smoky flavor, while the soy-based marinade adds umami and depth. This recipe serves 6, ideal for entertaining or meal prep.
Perfect with a side of grilled vegetables, rice, or a fresh salad for a balanced meal.
Essential Ingredients
Cedar Planked Salmon uses simple ingredients for a bold, flavorful result. Here’s what you’ll need for 6 servings:
- 3 (12-inch) untreated cedar planks: Imparts smoky, woody flavor.
- ⅓ cup soy sauce: Adds savory umami.
- ⅓ cup vegetable oil: Helps marinade coat the salmon.
- 1 ½ tablespoons rice vinegar: Provides tangy brightness.
- 1 teaspoon sesame oil: Adds nutty depth.
- ¼ cup chopped green onions: Brings fresh, mild onion flavor.
- 1 tablespoon grated fresh ginger: Offers warm, zesty notes.
- 1 teaspoon minced garlic: Enhances savory flavor.
- 2 (2-pound) salmon fillets, skin removed: The rich, tender star of the dish.
Why These Ingredients Matter
- Cedar Planks: Infuse salmon with a unique smoky, woody flavor.
- Salmon: High in omega-3s, with a rich, buttery texture.
- Soy Marinade: Balances salty, tangy, and nutty flavors for depth.
- Ginger and Green Onions: Add fresh, aromatic zing.
Substitutions and Variations
- Cedar Planks: Use untreated alder or maple planks; ensure food-safe and untreated.
- Soy Sauce: Swap with tamari for gluten-free or coconut aminos for soy-free.
- Vegetable Oil: Replace with avocado oil or grapeseed oil.
- Rice Vinegar: Use apple cider vinegar or white wine vinegar.
- Sesame Oil: Omit or use olive oil if unavailable.
- Green Onions: Substitute with chives or 1 tablespoon finely diced shallot.
- Ginger: Use ½ teaspoon ground ginger in a pinch.
- Garlic: Replace with ½ teaspoon garlic powder.
- Salmon: Swap with steelhead trout or arctic char.
- Gluten-Free: Use tamari or gluten-free soy sauce.
- Flavor Variations:
- Spicy Cedar Salmon: Add 1 teaspoon sriracha or chili flakes to the marinade.
- Citrus Cedar Salmon: Include 1 tablespoon orange or lemon zest in the marinade.
- Herb-Infused Salmon: Add 1 tablespoon chopped fresh dill or cilantro to the marinade.
- Maple-Glazed Salmon: Mix 1 tablespoon maple syrup into the marinade.
- Teriyaki Salmon: Replace half the soy sauce with teriyaki sauce.
Step-by-Step Instructions
Making Cedar Planked Salmon is a simple process with a gourmet payoff. Let’s get grilling!
Step 1: Gather and Prep
- Gather all ingredients: 3 cedar planks, ⅓ cup soy sauce, ⅓ cup vegetable oil, 1 ½ tablespoons rice vinegar, 1 teaspoon sesame oil, ¼ cup green onions, 1 tablespoon ginger, 1 teaspoon garlic, 2 (2-pound) salmon fillets.
- Chop green onions, grate ginger, mince garlic, and remove skin from salmon.
Tip: Ensure cedar planks are untreated and food-safe; check packaging or source from a reputable supplier.
Step 2: Soak the Planks
- Soak 3 cedar planks in warm water for at least 1 hour (longer for stronger wood flavor).
- Weigh down planks with a heavy object to keep submerged.
Tip: Soaking prevents planks from burning; add a splash of white wine to the water for extra flavor.
Step 3: Prepare the Marinade
- In a shallow dish, whisk together 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 ginger, and 1 teaspoon minced garlic.
Tip: Whisk thoroughly to emulsify; taste and adjust with more vinegar for tang if desired.
Step 4: Marinate the Salmon
- Place 2 salmon fillets in the marinade; turn to coat evenly.
- Cover and marinate for 15 minutes at room temperature or up to 1 hour in the refrigerator.
Tip: Don’t marinate longer than 1 hour to avoid overly salty salmon; pat dry lightly before grilling.
Step 5: Prepare the Grill
- Preheat an outdoor grill to medium heat (about 350-400°F or 175-200°C).
- Place soaked cedar planks on the grill grate; heat until they start to smoke and crackle slightly, about 3-5 minutes.
Tip: Monitor planks to avoid excessive charring; close grill lid to encourage smoking.
Step 6: Grill the Salmon
- Remove salmon from marinade; discard marinade.
- Place salmon fillets on the preheated cedar planks.
- Close grill cover; grill until salmon flakes easily with a fork, about 20 minutes.
- Remove from grill; salmon will continue to cook slightly from residual heat.
Tip: Check salmon at 15 minutes; internal temperature should reach 145°F (63°C) for doneness.
Step 7: Serve
- Serve salmon directly on planks for a rustic presentation or transfer to plates, about ⅓ pound per serving.
- Garnish with extra green onions or lemon slices if desired.
Tip: Serve immediately for the best flavor; pair with a squeeze of lemon for brightness.
Assembly: Building the Perfect Cedar Planked Salmon
Making Cedar Planked Salmon is all about balancing smoky, savory, and fresh flavors. Here’s how to make it shine:
- Cedar Planks: Infuse smoky, woody notes.
- Salmon: Tender, flaky, and rich.
- Marinade: Umami-packed with soy, ginger, and garlic.
- Garnish: Fresh green onions for a pop of color and flavor.
Presentation Tips
- Serve on the cedar planks for a dramatic, rustic look; place on a heat-safe board.
- Garnish with lemon wedges, fresh herbs, or sesame seeds for visual appeal.
- Pair with holiday dishes like butternut squash soup or beet salad for a festive spread.
Storage and Make-Ahead Tips
Cedar Planked Salmon is best fresh but can be prepped ahead.
- Storage:
- Store cooked salmon in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months in a freezer-safe container; wrap tightly to prevent freezer burn.
- Make-Ahead:
- Prep marinade and salmon up to 1 hour ahead; refrigerate until ready to grill.
- Soak planks up to 24 hours in advance; keep submerged in water until use.
- Reheating: Reheat in a 300°F oven for 10-12 minutes, covered, or microwave in 30-second bursts until warm. Avoid overcooking to maintain moisture.
- Tip: Flake leftover salmon for salads, tacos, or pasta dishes.
Recipe Variations
Cedar Planked Salmon is versatile and easy to customize. Here are some fun twists:
- Spicy Cedar Salmon: Add ½ teaspoon chili powder to the marinade.
- Gluten-Free: Use tamari or gluten-free soy sauce.
- Honey-Ginger Salmon: Add 1 tablespoon honey to the marinade.
- Herb-Crusted Salmon: Sprinkle fresh dill or parsley over the salmon before grilling.
- Citrus Salmon: Add 1 tablespoon orange juice to the marinade and garnish with orange zest.
Nutrition Information (Per Serving, Based on 6 Servings)
- Calories: Approximately 350-400 kcal (varies with salmon size and oil).
- Protein: High, from salmon.
- Fat: Moderate, from salmon and oil.
- Carbs: Low, from marinade ingredients.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Smoky, Succulent Bliss!
Cedar Planked Salmon is the ultimate seafood dish, blending smoky cedar, tender salmon, and a savory marinade into a gourmet experience. Perfect for barbecues, special dinners, or meal prep, it’s moderately easy to make and endlessly adaptable. So, fire up the grill, soak those planks, and enjoy a burst of smoky flavor. We’d love to hear how your salmon turns out—share your creations in the comments or on social media!
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Cedar Planked Salmon
Description
Craving a restaurant-worthy seafood dish that’s easy to prepare at home? Cedar Planked Salmon combines the rich, buttery flavor of salmon with the smoky, aromatic essence of cedar, enhanced by a savory Asian-inspired marinade.
Ingredients
Cedar Planked Salmon uses simple ingredients for a bold, flavorful result. Here’s what you’ll need for 6 servings:
- 3 (12-inch) untreated cedar planks: Imparts smoky, woody flavor.
- ⅓ cup soy sauce: Adds savory umami.
- ⅓ cup vegetable oil: Helps marinade coat the salmon.
- 1 ½ tablespoons rice vinegar: Provides tangy brightness.
- 1 teaspoon sesame oil: Adds nutty depth.
- ¼ cup chopped green onions: Brings fresh, mild onion flavor.
- 1 tablespoon grated fresh ginger: Offers warm, zesty notes.
- 1 teaspoon minced garlic: Enhances savory flavor.
- 2 (2-pound) salmon fillets, skin removed: The rich, tender star of the dish.
Why These Ingredients Matter
- Cedar Planks: Infuse salmon with a unique smoky, woody flavor.
- Salmon: High in omega-3s, with a rich, buttery texture.
- Soy Marinade: Balances salty, tangy, and nutty flavors for depth.
- Ginger and Green Onions: Add fresh, aromatic zing.
Substitutions and Variations
- Cedar Planks: Use untreated alder or maple planks; ensure food-safe and untreated.
- Soy Sauce: Swap with tamari for gluten-free or coconut aminos for soy-free.
- Vegetable Oil: Replace with avocado oil or grapeseed oil.
- Rice Vinegar: Use apple cider vinegar or white wine vinegar.
- Sesame Oil: Omit or use olive oil if unavailable.
- Green Onions: Substitute with chives or 1 tablespoon finely diced shallot.
- Ginger: Use ½ teaspoon ground ginger in a pinch.
- Garlic: Replace with ½ teaspoon garlic powder.
- Salmon: Swap with steelhead trout or arctic char.
- Gluten-Free: Use tamari or gluten-free soy sauce.
- Flavor Variations:
- Spicy Cedar Salmon: Add 1 teaspoon sriracha or chili flakes to the marinade.
- Citrus Cedar Salmon: Include 1 tablespoon orange or lemon zest in the marinade.
- Herb-Infused Salmon: Add 1 tablespoon chopped fresh dill or cilantro to the marinade.
- Maple-Glazed Salmon: Mix 1 tablespoon maple syrup into the marinade.
- Teriyaki Salmon: Replace half the soy sauce with teriyaki sauce.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 3 cedar planks, ⅓ cup soy sauce, ⅓ cup vegetable oil, 1 ½ tablespoons rice vinegar, 1 teaspoon sesame oil, ¼ cup green onions, 1 tablespoon ginger, 1 teaspoon garlic, 2 (2-pound) salmon fillets.
- Chop green onions, grate ginger, mince garlic, and remove skin from salmon.
Tip: Ensure cedar planks are untreated and food-safe; check packaging or source from a reputable supplier.
Step 2: Soak the Planks
- Soak 3 cedar planks in warm water for at least 1 hour (longer for stronger wood flavor).
- Weigh down planks with a heavy object to keep submerged.
Tip: Soaking prevents planks from burning; add a splash of white wine to the water for extra flavor.
Step 3: Prepare the Marinade
- In a shallow dish, whisk together 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 ginger, and 1 teaspoon minced garlic.
Tip: Whisk thoroughly to emulsify; taste and adjust with more vinegar for tang if desired.
Step 4: Marinate the Salmon
- Place 2 salmon fillets in the marinade; turn to coat evenly.
- Cover and marinate for 15 minutes at room temperature or up to 1 hour in the refrigerator.
Tip: Don’t marinate longer than 1 hour to avoid overly salty salmon; pat dry lightly before grilling.
Step 5: Prepare the Grill
- Preheat an outdoor grill to medium heat (about 350-400°F or 175-200°C).
- Place soaked cedar planks on the grill grate; heat until they start to smoke and crackle slightly, about 3-5 minutes.
Tip: Monitor planks to avoid excessive charring; close grill lid to encourage smoking.
Step 6: Grill the Salmon
- Remove salmon from marinade; discard marinade.
- Place salmon fillets on the preheated cedar planks.
- Close grill cover; grill until salmon flakes easily with a fork, about 20 minutes.
- Remove from grill; salmon will continue to cook slightly from residual heat.
Tip: Check salmon at 15 minutes; internal temperature should reach 145°F (63°C) for doneness.
Step 7: Serve
- Serve salmon directly on planks for a rustic presentation or transfer to plates, about ⅓ pound per serving.
- Garnish with extra green onions or lemon slices if desired.
Tip: Serve immediately for the best flavor; pair with a squeeze of lemon for brightness.
FAQs
1. Why is my salmon dry?
Overcooking can cause this; grill until just flaky (145°F internal temperature) and remove promptly.
2. Can I reuse cedar planks?
Yes, if not heavily charred; scrub, soak, and reuse 1-2 times.
3. Is this recipe gluten-free?
Use tamari or gluten-free soy sauce to make it gluten-free.
4. Why didn’t my planks smoke?
Insufficient soaking or low grill heat can cause this; soak for at least 1 hour and ensure medium heat.
5. Can I make this in advance?
Marinate and soak planks ahead; grill fresh for best flavor and texture.
6. What are the health benefits of this dish?
Salmon is rich in omega-3s and protein; low in carbs, ideal for balanced diets.