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:
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Untreated Cedar Planks (3, 12-inch): Impart a smoky, woodsy flavor and keep salmon moist; untreated ensures food safety.
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Soy Sauce (⅓ cup): Provides savory, umami depth to the marinade.
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Vegetable Oil (⅓ cup): Helps the marinade coat the salmon and promotes even grilling.
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Rice Vinegar (1 ½ tbsp): Adds tangy acidity to balance flavors.
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Sesame Oil (1 tsp): Contributes nutty, aromatic richness.
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Chopped Green Onions (¼ cup): Offer mild onion flavor and freshness.
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Grated Fresh Ginger (1 tbsp): Brings zesty, warm spice to the marinade.
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Minced Garlic (1 tsp): Infuses savory, aromatic depth.
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Salmon Fillets (2, 2 lbs each, skin removed): Rich, fatty fish that absorbs marinade and grills beautifully.
Substitutions and Variations
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Salmon: Swap with steelhead trout, arctic char, or smaller salmon portions (adjust cooking time for smaller pieces).
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Soy Sauce: Use tamari or coconut aminos for gluten-free or lower-sodium options.
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Rice Vinegar: Substitute with apple cider vinegar or white wine vinegar; adjust to taste.
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Sesame Oil: Omit or use olive oil for a milder flavor, though sesame adds authenticity.
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Cedar Planks: Use untreated oak or alder planks for different wood flavors; ensure food-grade quality.
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Gluten-Free: Use gluten-free soy sauce or tamari; ensure all ingredients are gluten-free.
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Add-Ins: Include 1 tsp honey or brown sugar in the marinade for sweetness or ½ tsp red pepper flakes for heat.
Instructions
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Soak the Cedar Planks:
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Place 3 (12-inch) untreated cedar planks in a large container and cover with warm water.
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Soak for at least 1 hour (up to 2 hours for best results) to prevent burning on the grill.
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Beginner Tip: Weigh planks down with a heavy object to keep them submerged; longer soaking enhances flavor and safety.
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Prepare the Marinade:
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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.
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Beginner Tip: Whisk thoroughly to emulsify oil and vinegar; taste marinade and adjust ginger or garlic for preference.
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Marinate the Salmon:
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Place 2 (2 lb) salmon fillets (skin removed) in the marinade, turning to coat evenly.
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Cover and marinate in the refrigerator for at least 15 minutes or up to 1 hour.
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Beginner Tip: Don’t marinate longer than 1 hour to avoid overpowering the salmon; turn fillets halfway for even flavor.
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Preheat the Grill:
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Preheat an outdoor grill to medium heat (about 350–400°F or 175–200°C).
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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.
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Beginner Tip: Ensure grates are clean; medium heat prevents planks from burning too quickly.
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Grill the Salmon:
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Remove salmon from marinade, letting excess drip off, and place fillets on the heated cedar planks; discard marinade.
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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.
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Beginner Tip: Check doneness at 15 minutes; salmon will continue cooking slightly after removal due to residual heat.
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Serve:
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Carefully remove planks from the grill using tongs or oven mitts (planks will be hot).
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Transfer salmon to a platter or serve directly on planks for a rustic presentation.
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Garnish with sliced green onions, lemon slices, or extra ginger, and serve hot.
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Beginner Tip: Use a spatula to lift salmon off planks; warn guests that planks are for presentation, not consumption.
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Cooking Tips
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Plank Prep: Soak planks thoroughly to prevent charring; store unused planks in a dry place for future use.
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Salmon Prep: Remove skin for even marinade absorption; pat dry before marinating to avoid diluting flavors.
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Grilling: Keep grill lid closed to trap smoke and enhance cedar flavor; monitor planks to avoid excessive burning.
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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.
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Flavor Balance: Taste marinade before adding salmon; add a splash of soy or vinegar if needed for umami or tang.