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

Scale

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.

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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.