Introduction
Craving a smoky, flavorful seafood dish that’s perfect for outdoor grilling? Cedar Planked Salmon delivers tender, juicy salmon infused with a subtle cedar aroma and a savory Asian-inspired marinade. The cedar planks impart a unique woodsy flavor while keeping the fish moist, and the soy-ginger marinade adds umami and zest. Ideal for summer barbecues, dinner parties, or a healthy weeknight meal, this recipe is ready in about 1 hour (plus soaking time) and beginner-friendly. Curious about how to create this grill masterpiece? Let’s dive into this delicious recipe that’s sure to impress your guests!
Overview: Why Cedar Planked Salmon Is Special
Cedar Planked Salmon stands out for its smoky, wood-infused flavor and tender texture, achieved by grilling on soaked cedar planks. The marinade, with soy sauce, ginger, and sesame oil, enhances the salmon’s richness, while the planks prevent sticking and add a distinctive aroma. This recipe serves 6, uses fresh ingredients, and is perfect for outdoor grilling. Its elegant presentation, healthy profile, and bold flavors make it ideal for gatherings, special occasions, or seafood lovers looking for a unique twist.
- Time Requirement:
- Prep: 15 minutes
- Soaking Planks: 1–2 hours
- Marinating: 15 minutes–1 hour
- Cooking: 20 minutes
- Total: About 1 hour 50 minutes–2 hours 35 minutes (mostly inactive)
- Difficulty Level: Easy. Involves soaking, marinating, and grilling, with simple steps suitable for beginners.
- Why It’s Special: This recipe serves 6, offers smoky, marinated salmon, and is a healthy, grill-friendly dish. It’s perfect for barbecues, summer dining, or seafood enthusiasts.
Essential Ingredients
This salmon dish comes together with ingredients that create a flavorful, aromatic meal. Here’s what you need and why each matters:
- Untreated Cedar Planks (3, 12-inch): Impart a smoky, woodsy flavor and keep salmon moist; untreated ensures food safety.
- Soy Sauce (⅓ cup): Provides savory, umami depth to the marinade.
- Vegetable Oil (⅓ cup): Helps the marinade coat the salmon and promotes even grilling.
- Rice Vinegar (1 ½ tbsp): Adds tangy acidity to balance flavors.
- Sesame Oil (1 tsp): Contributes nutty, aromatic richness.
- Chopped Green Onions (¼ cup): Offer mild onion flavor and freshness.
- Grated Fresh Ginger (1 tbsp): Brings zesty, warm spice to the marinade.
- Minced Garlic (1 tsp): Infuses savory, aromatic depth.
- Salmon Fillets (2, 2 lbs each, skin removed): Rich, fatty fish that absorbs marinade and grills beautifully.
Substitutions and Variations
- Salmon: Swap with steelhead trout, arctic char, or smaller salmon portions (adjust cooking time for smaller pieces).
- Soy Sauce: Use tamari or coconut aminos for gluten-free or lower-sodium options.
- Rice Vinegar: Substitute with apple cider vinegar or white wine vinegar; adjust to taste.
- Sesame Oil: Omit or use olive oil for a milder flavor, though sesame adds authenticity.
- Cedar Planks: Use untreated oak or alder planks for different wood flavors; ensure food-grade quality.
- Gluten-Free: Use gluten-free soy sauce or tamari; ensure all ingredients are gluten-free.
- Add-Ins: Include 1 tsp honey or brown sugar in the marinade for sweetness or ½ tsp red pepper flakes for heat.
Step-by-Step Instructions
Follow these steps to create Cedar Planked Salmon that’s smoky, tender, and packed with flavor:
- Soak the Cedar Planks:
- Place 3 (12-inch) untreated cedar planks in a large container and cover with warm water.
- Soak for at least 1 hour (up to 2 hours for best results) to prevent burning on the grill.
- Beginner Tip: Weigh planks down with a heavy object to keep them submerged; longer soaking enhances flavor and safety.
- Prepare the Marinade:
- In a shallow dish, stir together ⅓ cup soy sauce, ⅓ cup vegetable oil, 1 ½ tbsp rice vinegar, 1 tsp sesame oil, ¼ cup chopped green onions, 1 tbsp grated fresh ginger, and 1 tsp minced garlic until well combined.
- Beginner Tip: Whisk thoroughly to emulsify oil and vinegar; taste marinade and adjust ginger or garlic for preference.
- Marinate the Salmon:
- Place 2 (2 lb) salmon fillets (skin removed) in the marinade, turning to coat evenly.
- Cover and marinate in the refrigerator for at least 15 minutes or up to 1 hour.
- Beginner Tip: Don’t marinate longer than 1 hour to avoid overpowering the salmon; turn fillets halfway for even flavor.
- Preheat 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 and close the lid; heat until planks begin to smoke and crackle slightly, about 3–5 minutes.
- Beginner Tip: Ensure grates are clean; medium heat prevents planks from burning too quickly.
- Grill the Salmon:
- Remove salmon from marinade, letting excess drip off, and place fillets on the heated cedar planks; discard marinade.
- Close the grill lid and cook until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C), about 20 minutes.
- Beginner Tip: Check doneness at 15 minutes; salmon will continue cooking slightly after removal due to residual heat.
- Serve:
- Carefully remove planks from the grill using tongs or oven mitts (planks will be hot).
- Transfer salmon to a platter or serve directly on planks for a rustic presentation.
- Garnish with sliced green onions, lemon slices, or extra ginger, and serve hot.
- Beginner Tip: Use a spatula to lift salmon off planks; warn guests that planks are for presentation, not consumption.
Cooking Tips
- Plank Prep: Soak planks thoroughly to prevent charring; store unused planks in a dry place for future use.
- Salmon Prep: Remove skin for even marinade absorption; pat dry before marinating to avoid diluting flavors.
- Grilling: Keep grill lid closed to trap smoke and enhance cedar flavor; monitor planks to avoid excessive burning.
- Doneness: Aim for 145°F (63°C) for fully cooked salmon; for medium (slightly pink center), target 135°F (57°C) and let residual heat finish cooking.
- Flavor Balance: Taste marinade before adding salmon; add a splash of soy or vinegar if needed for umami or tang.
Assembly: Building the Perfect Cedar Planked Salmon
This salmon dish is all about infusing smoky, woodsy flavor into tender fish with a vibrant marinade. Here’s how to make it shine:
- Salmon Prep:
- Marinate evenly to ensure every bite is flavorful; remove excess marinade to prevent flare-ups on the grill.
- Place salmon centered on planks for even cooking and to capture cedar aroma.
- Grilling Process:
- Preheat planks to start the smoking process; watch for light smoke to confirm cedar flavor infusion.
- Grill with the lid closed to trap heat and smoke, ensuring moist, flavorful salmon.
- Presentation Tips:
- Serve on the planks for a rustic, impressive look, or transfer to a platter to showcase the golden, glazed salmon.
- Garnish with green onions, lemon slices, or sesame seeds for color and freshness.
- Pair with grilled asparagus, jasmine rice, or a cucumber-dill salad for a light, summery meal.
Serving Suggestions
- Main Dish: Serve as the star of a barbecue, summer dinner, or healthy meal.
- Meal Prep: Prepare marinade and soak planks up to 1 day in advance; grill salmon fresh for best texture.
- Dinner Party: Serve family-style on planks or slice into portions for an elegant plated dish.
- Variations: Brush with 1 tbsp honey during the last 5 minutes of grilling for a sweet glaze or serve with a side of wasabi mayo.
- Drinks: Pair with a crisp Pinot Grigio, iced green tea, or sparkling water with lemon.
Storage and Make-Ahead Tips
Salmon is best fresh, but components can be prepped ahead:
- Refrigerator: Store cooked salmon in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 300°F (150°C) for 8–10 minutes or serve cold in salads.
- Freezer: Not recommended for cooked salmon, as texture degrades; freeze raw salmon if needed, thawing before marinating.
- Make-Ahead: Prepare marinade and soak planks up to 1 day in advance; marinate salmon up to 1 hour before grilling. Store raw salmon in the fridge for no more than 1 day.
- Serving Tip: If reheating, warm with a splash of broth or oil to restore moisture; refresh with lemon or green onions before serving.
Recipe Variations
- Spicy Cedar Salmon: Add ½ tsp red pepper flakes or 1 tsp sriracha to the marinade for heat.
- Citrus Cedar Salmon: Replace rice vinegar with orange juice and add 1 tsp orange zest for a citrusy twist.
- Herb Cedar Salmon: Swap green onions for 2 tbsp chopped fresh dill or parsley for a different herbaceous note.
- Maple Cedar Salmon: Add 2 tbsp maple syrup to the marinade for a sweet, caramelized finish.
- Gluten-Free Salmon: Use gluten-free soy sauce or tamari; ensure all ingredients are gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 6):
- Calories: 400 kcal
- Protein: 35 g
- Fat: 25 g
- Carbohydrates: 5 g
- Sugar: 2 g
- Sodium: 700 mg
- Note: Values are approximate and depend on specific brands, salmon size, and marinade absorption.
Conclusion
Cedar Planked Salmon is the ultimate grilled seafood dish, offering smoky, tender salmon with a savory, Asian-inspired marinade in every flavorful bite. With its simple preparation, customizable flavors, and stunning presentation, it’s a must-try for barbecues, summer dinners, or seafood lovers. This recipe is so delicious and impressive, you’ll want to make it a regular in your grilling rotation. So soak those planks, fire up the grill, and get ready to enjoy a salmon dish that’s pure smoky bliss!
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Cedar Planked Salmon
Description
Craving a smoky, flavorful seafood dish that’s perfect for outdoor grilling? Cedar Planked Salmon delivers tender, juicy salmon infused with a subtle cedar aroma and a savory Asian-inspired marinade. The cedar planks impart a unique woodsy flavor while keeping the fish moist, and the soy-ginger marinade adds umami and zest. Ideal for summer barbecues, dinner parties, or a healthy weeknight meal, this recipe is ready in about 1 hour (plus soaking time) and beginner-friendly.
Ingredients
This salmon dish comes together with ingredients that create a flavorful, aromatic meal. Here’s what you need and why each matters:
-
Untreated Cedar Planks (3, 12-inch): Impart a smoky, woodsy flavor and keep salmon moist; untreated ensures food safety.
-
Soy Sauce (⅓ cup): Provides savory, umami depth to the marinade.
-
Vegetable Oil (⅓ cup): Helps the marinade coat the salmon and promotes even grilling.
-
Rice Vinegar (1 ½ tbsp): Adds tangy acidity to balance flavors.
-
Sesame Oil (1 tsp): Contributes nutty, aromatic richness.
-
Chopped Green Onions (¼ cup): Offer mild onion flavor and freshness.
-
Grated Fresh Ginger (1 tbsp): Brings zesty, warm spice to the marinade.
-
Minced Garlic (1 tsp): Infuses savory, aromatic depth.
-
Salmon Fillets (2, 2 lbs each, skin removed): Rich, fatty fish that absorbs marinade and grills beautifully.
Substitutions and Variations
-
Salmon: Swap with steelhead trout, arctic char, or smaller salmon portions (adjust cooking time for smaller pieces).
-
Soy Sauce: Use tamari or coconut aminos for gluten-free or lower-sodium options.
-
Rice Vinegar: Substitute with apple cider vinegar or white wine vinegar; adjust to taste.
-
Sesame Oil: Omit or use olive oil for a milder flavor, though sesame adds authenticity.
-
Cedar Planks: Use untreated oak or alder planks for different wood flavors; ensure food-grade quality.
-
Gluten-Free: Use gluten-free soy sauce or tamari; ensure all ingredients are gluten-free.
-
Add-Ins: Include 1 tsp honey or brown sugar in the marinade for sweetness or ½ tsp red pepper flakes for heat.
Instructions
-
Soak the Cedar Planks:
-
Place 3 (12-inch) untreated cedar planks in a large container and cover with warm water.
-
Soak for at least 1 hour (up to 2 hours for best results) to prevent burning on the grill.
-
Beginner Tip: Weigh planks down with a heavy object to keep them submerged; longer soaking enhances flavor and safety.
-
-
Prepare the Marinade:
-
In a shallow dish, stir together ⅓ cup soy sauce, ⅓ cup vegetable oil, 1 ½ tbsp rice vinegar, 1 tsp sesame oil, ¼ cup chopped green onions, 1 tbsp grated fresh ginger, and 1 tsp minced garlic until well combined.
-
Beginner Tip: Whisk thoroughly to emulsify oil and vinegar; taste marinade and adjust ginger or garlic for preference.
-
-
Marinate the Salmon:
-
Place 2 (2 lb) salmon fillets (skin removed) in the marinade, turning to coat evenly.
-
Cover and marinate in the refrigerator for at least 15 minutes or up to 1 hour.
-
Beginner Tip: Don’t marinate longer than 1 hour to avoid overpowering the salmon; turn fillets halfway for even flavor.
-
-
Preheat 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 and close the lid; heat until planks begin to smoke and crackle slightly, about 3–5 minutes.
-
Beginner Tip: Ensure grates are clean; medium heat prevents planks from burning too quickly.
-
-
Grill the Salmon:
-
Remove salmon from marinade, letting excess drip off, and place fillets on the heated cedar planks; discard marinade.
-
Close the grill lid and cook until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C), about 20 minutes.
-
Beginner Tip: Check doneness at 15 minutes; salmon will continue cooking slightly after removal due to residual heat.
-
-
Serve:
-
Carefully remove planks from the grill using tongs or oven mitts (planks will be hot).
-
Transfer salmon to a platter or serve directly on planks for a rustic presentation.
-
Garnish with sliced green onions, lemon slices, or extra ginger, and serve hot.
-
Beginner Tip: Use a spatula to lift salmon off planks; warn guests that planks are for presentation, not consumption.
-
Cooking Tips
-
Plank Prep: Soak planks thoroughly to prevent charring; store unused planks in a dry place for future use.
-
Salmon Prep: Remove skin for even marinade absorption; pat dry before marinating to avoid diluting flavors.
-
Grilling: Keep grill lid closed to trap smoke and enhance cedar flavor; monitor planks to avoid excessive burning.
-
Doneness: Aim for 145°F (63°C) for fully cooked salmon; for medium (slightly pink center), target 135°F (57°C) and let residual heat finish cooking.
-
Flavor Balance: Taste marinade before adding salmon; add a splash of soy or vinegar if needed for umami or tang.
FAQs
Q: Can I use frozen salmon?
A: Yes! Thaw completely in the fridge, pat dry, and marinate as directed; check doneness at 15 minutes to avoid overcooking.
Q: What if I don’t have cedar planks?
A: Grill directly on oiled grates or use a grill basket; you’ll miss the cedar flavor but can add 1 tsp smoked paprika to the marinade for smokiness.
Q: How do I prevent planks from burning?
A: Soak planks for at least 1 hour and use medium heat; keep a spray bottle of water handy to douse small flames if needed.
Q: Can I bake this instead of grilling?
A: Yes! Place soaked planks on a baking sheet in a 400°F (200°C) oven; bake for 20–25 minutes until 145°F (63°C).
Q: How do I store leftovers?
A: Store in the fridge for 2 days; reheat gently or serve cold. See storage tips above for details.
Q: Can I reuse cedar planks?
A: Yes, if not heavily charred. Scrub clean, soak, and reuse 1–2 times; discard if overly blackened or cracked.