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.