Description

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.

Ingredients

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.

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Instructions

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.
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.
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.
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.
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.
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.
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.