Cedar Planked Salmon

Introduction

Craving a smoky, flavorful seafood dish that’s perfect for a summer barbecue or cozy dinner? What if you could create Cedar Planked Salmon in just 1.5 hours, with tender, juicy salmon infused with a soy-ginger marinade and the subtle smokiness of cedar? This beginner-friendly recipe, inspired by your love for bold, vibrant dishes like Blackened Tuna Steaks with Mango Salsa and Amazing Spicy Grilled Shrimp, delivers a restaurant-quality meal ideal for outdoor gatherings, date nights, or seafood feasts. With its Asian-inspired marinade and unique cedar plank grilling, it’s both impressive and easy to prepare. Ready to soak that plank and grill some magic? Let’s get cooking!

Overview

Cedar Planked Salmon is a main dish featuring salmon fillets marinated in a soy sauce, sesame oil, and ginger mixture, then grilled on cedar planks for a smoky, aromatic flavor. What makes it special? The cedar planks impart a woodsy essence, while the marinade adds umami and zesty notes, creating a perfectly balanced dish. This recipe takes about 1.5 hours (30 minutes prep, 1 hour soaking/marinating, 20 minutes cooking) and serves 6, making it ideal for a family meal or small gathering.

• Time Requirement: 1.5 hours (30 minutes prep, 1 hour soaking/marinating, 20 minutes cooking)
• Difficulty Level: Easy (suitable for beginners)
• Servings: 6 servings (about 5–6 oz salmon per serving)

Essential Ingredients

The magic of Cedar Planked Salmon lies in its fresh, high-quality ingredients. Here’s what you’ll need and why each one matters:

For the Cedar Planks

• Untreated Cedar Planks (3, 12-inch): Impart a smoky, woodsy flavor to the salmon; untreated ensures food safety.

For the Marinade

• Soy Sauce (⅓ cup): Provides salty, umami depth to the salmon.
• Vegetable Oil (⅓ cup): Moistens the salmon and helps marinade penetrate.
• Rice Vinegar (1½ tbsp): Adds tangy, mild acidity to balance flavors.
• Sesame Oil (1 tsp): Infuses nutty, aromatic richness.
• Chopped Green Onions (¼ cup): Contribute fresh, mild oniony flavor.
• Grated Fresh Ginger (1 tbsp): Brings zesty, warm spice.
• Minced Garlic (1 tsp): Adds savory, aromatic depth.

For the Salmon

• Salmon Fillets (2, 2 lbs each, skin removed): Tender, fatty fish that absorbs marinade and grills beautifully (4 lbs total).

Substitutions and Variations

• Salmon Fillets: Swap with steelhead trout, arctic char, or smaller fillets (adjust cooking time to 15–18 minutes for 1-lb fillets); use tofu for vegetarian (grill 10–12 minutes).
• Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free; reduce to ¼ cup for less saltiness.
• Vegetable Oil: Replace with avocado oil or olive oil for a different flavor profile.
• Rice Vinegar: Substitute with apple cider vinegar or lemon juice for similar acidity.
• Sesame Oil: Omit if unavailable or use toasted sesame seeds (1 tsp) for nutty flavor.
• Green Onions: Swap with chives or ¼ cup finely chopped shallots.
• Ginger: Use 1 tsp ground ginger if fresh is unavailable, but fresh is best.
• Cedar Planks: Use untreated oak or alder planks; soak thoroughly to prevent burning.
• Vegetarian/Vegan: Use firm tofu or portobello mushrooms, tamari, and vegan-friendly spices; grill on planks for 10–12 minutes.
• Gluten-Free: Use tamari or gluten-free soy sauce; ensure all ingredients are gluten-free certified.
• Low-Sodium: Reduce soy sauce to ¼ cup and use low-sodium soy sauce; add 1 tsp honey for flavor.

Optional Additions

• Spices: Add ½ tsp red pepper flakes or sriracha to the marinade, inspired by your Amazing Spicy Grilled Shrimp.
• Garnish: Top with sesame seeds or lemon slices, echoing your Mediterranean Chicken Pasta Salad.
• Herbs: Mix 1 tbsp chopped cilantro or parsley into the marinade, inspired by your Blackened Tuna Steaks with Mango Salsa.

Step-by-Step Instructions

Making Cedar Planked Salmon is simple with a soaking, marinating, and grilling process. Follow these instructions for perfect results every time:

1. Gather and Prep:
   • Gather all ingredients: 3 cedar planks, ⅓ cup soy sauce, ⅓ cup vegetable oil, 1½ tbsp rice vinegar, 1 tsp sesame oil, ¼ cup chopped green onions, 1 tbsp grated fresh ginger, 1 tsp minced garlic, and 2 (2-lb) salmon fillets.
   • Chop green onions, grate ginger, mince garlic, and remove skin from salmon if not already done.
   • Tip: Prep ingredients while planks soak to save time; use a sharp knife for clean cuts.
2. Soak the Cedar Planks:
   • Submerge 3 (12-inch) untreated cedar planks in warm water for at least 1 hour (longer, up to 4 hours, is better).
   • Weigh down planks with a heavy object to keep them submerged.
   • Tip: Soak thoroughly to prevent burning; use a large container or sink for ease.
3. Prepare the Marinade:
   • In a shallow dish, stir together ⅓ cup soy sauce, ⅓ cup vegetable oil, 1½ tbsp rice vinegar, 1 tsp sesame oil, ¼ cup chopped green onions, 1 tbsp grated fresh ginger, and 1 tsp minced garlic until combined.
   • Tip: Whisk well to emulsify oil and vinegar; taste and adjust with more ginger if desired.
4. Marinate the Salmon:
   • Place 2 (2-lb) salmon fillets in the marinade, turning to coat all sides.
   • Cover and marinate in the refrigerator for at least 15 minutes, or up to 1 hour.
   • Tip: Don’t marinate longer than 1 hour to avoid overly salty or soft texture; turn fillets halfway for even flavor.
5. Preheat the Grill:
   • Preheat an outdoor grill to medium heat (350–400°F/175–200°C).
   • Place soaked cedar planks on the grill grate and heat until they start to smoke and crackle slightly, about 3–5 minutes.
   • Tip: Clean and oil grill grates to prevent sticking; keep a spray bottle of water handy for flare-ups.
6. Grill the Salmon:
   • Remove salmon from marinade, letting excess drip off; discard marinade.
   • Place salmon fillets on the heated cedar planks (divide between planks as needed).
   • Close the grill cover and grill until salmon flakes easily with a fork, about 20 minutes (internal temperature 135–140°F/57–60°C for medium).
   • Tip: Check at 15 minutes for smaller fillets; salmon will continue cooking after removal due to residual heat.
7. Serve:
   • Carefully remove planks from the grill using tongs and oven mitts; let salmon rest for 2–3 minutes.
   • Serve hot directly from planks or transfer to a platter, with sides like jasmine rice, grilled asparagus (inspired by your Grilled Beef Tenderloin), or a cucumber salad, and a drink like a Sauvignon Blanc or iced tea.
   • Garnish with sliced green onions, lemon slices, or sesame seeds (optional) for a vibrant touch.
   • Tip: Use a spatula to serve neat portions; warn guests about planks’ heat if serving on them.

Assembly

Assembling Cedar Planked Salmon is about creating a smoky, flavorful fish dish with a tender texture and aromatic cedar essence for a meal that’s as elegant as it is delicious. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Soak planks for smokiness, marinate salmon for umami, and grill for a perfect balance of tender and charred flavors.
• Preparation Tips:
  • Soak planks thoroughly to prevent burning; heat until smoking for optimal cedar flavor.
  • Marinate salmon briefly to enhance taste without overpowering; pat dry before grilling to avoid steaming.
  • Grill with the lid closed to trap smoke; check doneness early to keep salmon moist.
• Presentation Tips:
  • Serve on cedar planks for a rustic, smoky presentation that showcases the golden salmon and charred wood, echoing a Pacific Northwest vibe.
  • Garnish with green onion slices, lemon wedges, or sesame seeds for a colorful, restaurant-quality look, inspired by your Blackened Tuna Steaks with Mango Salsa.
  • Pair with a summer barbecue, date night, or seafood-centric gathering for a complete dining experience, perfect for salmon lovers or grill enthusiasts.
  • Slice salmon into portions or serve whole on planks to highlight the flaky texture and marinade flecks for visual appeal.

Storage and Make-Ahead Tips

Cedar Planked Salmon is best fresh but can be prepped or stored with these tips to maintain quality:

• Make-Ahead:
  • Soak cedar planks up to 1 day ahead, keep submerged in water in the refrigerator.
  • Prepare marinade up to 1 day ahead, store in an airtight container in the refrigerator; whisk before using.
  • Marinate salmon up to 1 hour ahead, refrigerate; grill fresh for the best texture.
  • Tip: Keep salmon and marinade separate until ready to marinate; grill fresh to preserve cedar flavor.
• Storage:
  • Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently in a 300°F (150°C) oven for 5–7 minutes with a splash of broth, or serve cold in salads or sandwiches; microwave for 1 minute if needed (texture may soften).
  • Tip: Store without planks to avoid excess smokiness; consume within 2 days for best quality.
• Freezing:
  • Freezing cooked salmon is not recommended, as it may become dry and lose texture.
  • Freeze raw, unmarinated salmon fillets for up to 3 months; wrap tightly in plastic wrap and foil, thaw in the refrigerator, and marinate fresh.
  • Tip: Label containers with dates; grill fresh salmon for best results; avoid freezing marinade to maintain freshness.

Recipe Variations

Cedar Planked Salmon is versatile and fun to customize, drawing from your interest in bold, vibrant dishes like Blackened Tuna Steaks with Mango Salsa and Amazing Spicy Grilled Shrimp. Here are some creative twists to try:

• Spicy Cedar Salmon: Add 1 tsp sriracha or ½ tsp red pepper flakes to the marinade, inspired by your Amazing Spicy Grilled Shrimp.
• Citrus Cedar Salmon: Replace rice vinegar with orange juice and add 1 tsp orange zest, echoing your Mediterranean Chicken Pasta Salad.
• Maple-Glazed Cedar Salmon: Brush with 2 tbsp maple syrup during the last 5 minutes of grilling, inspired by your Garlic-Brown Sugar Chicken Thighs.
• Low-Sodium Salmon: Reduce soy sauce to ¼ cup and use low-sodium soy sauce; add 1 tsp honey for flavor.
• Gluten-Free Salmon: Use tamari or gluten-free soy sauce; ensure all ingredients are gluten-free certified.
• Herb-Infused Salmon: Add 1 tbsp chopped fresh dill or cilantro to the marinade, inspired by your Blackened Tuna Steaks with Mango Salsa.

Safety and Tips

Preparing this dish requires some care for a safe and successful result:

• Handle Ingredients Safely: Wash green onions, ginger, and garlic thoroughly; handle raw salmon with clean utensils to avoid cross-contamination; ensure salmon is fresh with a mild, ocean-like smell.
• Cook Safely: Cook salmon to an internal temperature of 135–140°F (57–60°C) for medium; use soaked planks to prevent burning.
• Prep Safely: Use a sharp knife to chop green onions and grate ginger; stabilize cutting board to prevent slipping; remove salmon skin carefully to avoid injury.
• Grill Safely: Use long tongs and oven mitts to handle hot planks; keep a spray bottle of water for flare-ups; never leave grill unattended.
• Clean Up Spills: Wipe oil, soy sauce, or marinade spills immediately with a damp cloth; wash dish and utensils in hot, soapy water to remove residue.
• Food Safety: Refrigerate leftovers within 2 hours of cooking to prevent bacterial growth; consume within 2 days to ensure quality.

Nutritional Information

Per serving (based on 6 servings, ~5–6 oz salmon):

• Calories: ~350 kcal
• Protein: ~30 g
• Fat: ~25 g
• Carbohydrates: ~3 g
• Sugar: ~1 g
• Fiber: ~0 g Note: Values are approximate and vary based on salmon fat content and oil usage. Reducing oil or using less marinade lowers fat and calories.

Conclusion

You’re now ready to create Cedar Planked Salmon that’s as smoky as it is flavorful! This 1.5-hour recipe, tailored to your love for bold, vibrant dishes like Blackened Tuna Steaks with Mango Salsa and Amazing Spicy Grilled Shrimp, is perfect for summer barbecues, date nights, or seafood feasts. With its tender salmon, umami marinade, and cedar-infused smokiness, this dish is a guaranteed crowd-pleaser. Feel free to tweak the marinade, garnishes, or sides to make it your own. Soak that plank, grill that salmon, and enjoy every flaky, aromatic bite. Happy grilling, and savor the Pacific Northwest-inspired bliss!

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FAQs

1. Can I use frozen salmon fillets?
Yes! Thaw frozen salmon in the refrigerator overnight, pat dry, and marinate as directed; ensure it’s fresh-smelling and firm.

2. Is this dish very salty?
The ⅓ cup soy sauce adds umami but can be salty. Use low-sodium soy sauce or reduce to ¼ cup; add 1 tsp honey for balance, inspired by your Garlic-Brown Sugar Chicken Thighs.

3. Can I make this vegetarian?
Yes! Use firm tofu or portobello mushrooms, marinate, and grill on planks for 10–12 minutes; use tamari for vegan-friendly flavor.

4. Why is my salmon dry?
Overcooking or insufficient marinating can cause this. Grill for 20 minutes max, checking at 15 minutes (135–140°F/57–60°C); marinate for at least 15 minutes for moisture.

5. Can I make this ahead?
Yes! Soak planks and prepare marinade 1 day ahead, refrigerate; marinate salmon up to 1 hour ahead. Grill fresh for the best smokiness.

6. How do I pick good salmon fillets?
Choose fresh, wild-caught or sustainably farmed salmon with a bright pink-orange color, firm texture, and no fishy odor; 2-lb fillets ensure even cooking.

7. Can I prep this for meal prep?
Yes! Cook salmon and store in the fridge for 2 days; serve cold in salads or reheat gently. Avoid freezing cooked salmon; freeze raw for 3 months.

8. What’s the best way to store leftovers?
Store salmon in an airtight container in the fridge for 2 days; reheat gently or serve cold; freeze raw salmon or marinade separately for 3 months.