Description
Have you ever tried cooking salmon on a wooden plank? It might sound fancy, but it’s surprisingly easy — and the flavor? Absolutely unforgettable. If you’re looking for a way to elevate your salmon game with smoky, savory goodness, this Cedar Planked Salmon recipe is your new go-to.
Ingredients
Let’s break down what you need to make this flavorful grilled salmon dish.
Cedar Planks (3, 12-inch, untreated)
Why it matters: Cooking on cedar infuses the salmon with a light smoky flavor and prevents sticking.
Tip: Make sure the planks are untreated and food-safe.
Soak time: Soak for at least 1 hour in warm water so they don’t burn on the grill.
Soy Sauce (â…“ cup)
Adds salty, umami richness to the marinade.
Substitute: Use low-sodium soy sauce if preferred.
Vegetable Oil (â…“ cup)
Helps carry flavor into the fish and prevents sticking.
Substitute: Canola oil or avocado oil work just as well.
Rice Vinegar (1½ tablespoons)
Adds a light tang that brightens the flavor of the marinade.
Substitute: Apple cider vinegar or lemon juice.
Sesame Oil (1 teaspoon)
Brings nutty depth and aroma typical of Asian marinades.
Tip: A little goes a long way — don’t overdo it.
Green Onions (¼ cup, chopped)
Add freshness and mild onion flavor.
Fresh Ginger (1 tablespoon, grated)
Delivers warm, zesty spice to balance the soy and sesame.
Tip: Use a microplane for easy grating.
Garlic (1 teaspoon, minced)
Adds aromatic depth and savory notes to the marinade.
Salmon Fillets (2 fillets, 2 pounds each, skin removed)
Rich, buttery fish that stands up well to grilling.
Tip: Ask your fishmonger to remove the skin or do it yourself carefully with a sharp knife.
Instructions
Place the cedar planks in a large container or sink.
Cover with warm water and weigh them down with a plate to keep submerged.
Soak for at least 1 hour, or up to 2 hours if you have time.
Tip: You can soak them in wine, cider, or beer for added flavor.
In a shallow dish, mix together the soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, grated ginger, and minced garlic.
Whisk until combined.
Tip: Make the marinade ahead of time and keep it in the fridge for up to a day.
Place the salmon fillets in the marinade.
Turn them gently to coat both sides.
Cover and refrigerate for 15 minutes, or up to 1 hour for stronger flavor.
Tip: Don’t marinate longer than 1 hour — the acidity can start to break down the fish.
Heat your grill to medium.
Place the soaked cedar planks directly on the grill grates.
Let the planks heat until they start to smoke and crackle slightly — this takes just a few minutes.
Tip: Close the lid for a minute or two to help the planks heat faster.
Remove the salmon from the marinade and place it on the heated planks.
Discard the remaining marinade.
Close the grill lid and cook for about 20 minutes.
The salmon is done when it flakes easily with a fork and reaches 135°F–145°F internal temperature.
Tip: Keep a spray bottle of water nearby in case the planks catch fire.
