Introduction
Have you ever wanted to cook salmon that’s smoky, juicy, and full of amazing flavor without needing a smoker or fancy oven? That’s exactly what you’ll get with this Cedar Planked Salmon! Grilling salmon on a cedar plank gives it a soft texture and a smoky flavor that you can’t get any other way. It’s super easy, smells amazing, and looks so impressive when you serve it. Let’s fire up the grill and make this delicious salmon step by step!
Overview: What Makes Cedar Planked Salmon So Special?
Cedar Planked Salmon is a grilling method that uses wooden planks to gently cook the fish while giving it a rich, smoky flavor. The cedar wood steams under the salmon, adding flavor and keeping it moist. This recipe takes about 1 hour and 30 minutes total including soaking, marinating, and grilling. The difficulty level is easy to medium. It’s perfect for a summer BBQ, special dinner, or a healthy weeknight meal. The marinade is packed with bold ingredients like soy sauce, sesame oil, garlic, and ginger — a perfect match for the smoky fish.
Essential Ingredients
Here’s what you need to make this flavorful Cedar Planked Salmon
- Cedar Planks: Make sure they’re untreated and meant for cooking. Soak them in water to prevent burning
- Soy Sauce: Adds salty, umami flavor to the marinade
- Vegetable Oil: Helps coat the salmon and keeps it juicy
- Rice Vinegar: Adds a touch of acid to balance the flavors
- Sesame Oil: A little goes a long way for deep, nutty flavor
- Green Onions: Brings in freshness and color
- Fresh Ginger: Gives the dish a warm, zesty kick
- Garlic: Adds bold flavor to the marinade
- Salmon Fillets: Skinless, fresh salmon is best for this method
Substitutions and Variations
- Soy Sauce: Use low-sodium if you want less salt
- Rice Vinegar: Swap with lemon juice or apple cider vinegar
- Ginger: Use ground ginger if you don’t have fresh
- Salmon: You can also use steelhead trout or arctic char
Step-by-Step Instructions
Let’s walk through making perfect Cedar Planked Salmon
Step 1: Soak the Planks
Place the cedar planks in warm water. Let them soak for at least 1 hour. You can soak them longer if you have time. This helps prevent them from catching fire on the grill.
Step 2: Make the Marinade
In a shallow dish, mix together ⅓ cup soy sauce, ⅓ cup vegetable oil, 1½ tablespoons rice vinegar, 1 teaspoon sesame oil, ¼ cup chopped green onions, 1 tablespoon grated fresh ginger, and 1 teaspoon minced garlic.
Step 3: Marinate the Salmon
Place the salmon fillets in the marinade and turn them so all sides are coated. Cover and refrigerate for at least 15 minutes or up to 1 hour for more flavor.
Step 4: Preheat the Grill
Set your outdoor grill to medium heat. Place the soaked cedar planks directly on the grill grates and close the lid. Wait until the planks start to smoke and crackle just a little.
Step 5: Grill the Salmon
Remove the salmon from the marinade and place it on the hot cedar planks. Discard any leftover marinade. Close the grill lid and cook the salmon for about 20 minutes, or until the fish flakes easily with a fork.
Assembly: Presenting the Perfect Salmon
Leave the salmon right on the cedar planks when serving — it looks beautiful and rustic. Sprinkle extra green onions or sesame seeds on top for a fresh touch. Add lemon wedges on the side for squeezing. Serve the salmon with rice, grilled veggies, or a simple salad. It’s a great centerpiece for a summer meal or a fancy backyard dinner.
Storage and Make-Ahead Tips
Storing Leftovers
Wrap leftover salmon tightly and keep in the fridge for up to 3 days. It’s great cold on salad or gently reheated.
Freezing
You can freeze cooked salmon for up to 2 months. Let it cool first, wrap tightly, and store in a freezer-safe container.
Make-Ahead Tips
You can soak the planks and marinate the salmon ahead of time. Keep them ready in the fridge and grill when it’s mealtime.
Recipe Variations
Try these twists on your Cedar Planked Salmon
- Honey Garlic Salmon: Add 2 tablespoons of honey to the marinade for sweetness
- Lemon Dill Salmon: Swap the soy sauce with lemon juice and add fresh dill
- Spicy Salmon: Add red pepper flakes or sriracha to the marinade
- Teriyaki Style: Use bottled teriyaki sauce instead of soy sauce marinade
- Cedar Planked Veggies: Grill sliced zucchini, peppers, or mushrooms on a second plank
Conclusion
Cedar Planked Salmon is a simple and flavorful way to take your grilling to the next level. The smoky flavor from the cedar and the bold marinade come together to make a delicious and healthy meal. It looks impressive but is really easy to make. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to impress. Fire up the grill, soak those planks, and let’s cook something special tonight!
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Cedar Planked Salmon
Description
Have you ever wanted to cook salmon that’s smoky, juicy, and full of amazing flavor without needing a smoker or fancy oven? That’s exactly what you’ll get with this Cedar Planked Salmon! Grilling salmon on a cedar plank gives it a soft texture and a smoky flavor that you can’t get any other way. It’s super easy, smells amazing, and looks so impressive when you serve it.
Ingredients
Here’s what you need to make this flavorful Cedar Planked Salmon
-
Cedar Planks: Make sure they’re untreated and meant for cooking. Soak them in water to prevent burning
-
Soy Sauce: Adds salty, umami flavor to the marinade
-
Vegetable Oil: Helps coat the salmon and keeps it juicy
-
Rice Vinegar: Adds a touch of acid to balance the flavors
-
Sesame Oil: A little goes a long way for deep, nutty flavor
-
Green Onions: Brings in freshness and color
-
Fresh Ginger: Gives the dish a warm, zesty kick
-
Garlic: Adds bold flavor to the marinade
-
Salmon Fillets: Skinless, fresh salmon is best for this method
Substitutions and Variations
-
Soy Sauce: Use low-sodium if you want less salt
-
Rice Vinegar: Swap with lemon juice or apple cider vinegar
-
Ginger: Use ground ginger if you don’t have fresh
-
Salmon: You can also use steelhead trout or arctic char
Instructions
Place the cedar planks in warm water. Let them soak for at least 1 hour. You can soak them longer if you have time. This helps prevent them from catching fire on the grill.
In a shallow dish, mix together ⅓ cup soy sauce, ⅓ cup vegetable oil, 1½ tablespoons rice vinegar, 1 teaspoon sesame oil, ¼ cup chopped green onions, 1 tablespoon grated fresh ginger, and 1 teaspoon minced garlic.
Place the salmon fillets in the marinade and turn them so all sides are coated. Cover and refrigerate for at least 15 minutes or up to 1 hour for more flavor.
Set your outdoor grill to medium heat. Place the soaked cedar planks directly on the grill grates and close the lid. Wait until the planks start to smoke and crackle just a little.
Remove the salmon from the marinade and place it on the hot cedar planks. Discard any leftover marinade. Close the grill lid and cook the salmon for about 20 minutes, or until the fish flakes easily with a fork.
FAQs
1. Can I use cedar planks in the oven? Yes, place them on a baking sheet and roast at 400°F. You’ll still get a mild wood flavor.
2. Do I need to oil the planks? No. Soaking them in water is enough to prevent sticking and burning.
3. Can I reuse the cedar planks? Only if they aren’t too charred. Rinse and dry them fully between uses.
4. What kind of salmon works best? Atlantic, sockeye, or king salmon all work well. Just make sure it’s skinless and fresh.
5. How do I know the salmon is done? It should flake easily with a fork and reach an internal temp of 145°F.
6. Can I cook this indoors? Yes! Use a grill pan or oven method if you don’t have an outdoor grill.
7. Can I marinate overnight? It’s best to keep the marinating time under an hour so the fish doesn’t get too salty or mushy.
8. What can I serve with this? Rice, grilled vegetables, corn on the cob, or a light salad are all great choices.