Cedar Planked Salmon
Cedar planked salmon is a culinary delight that combines the rich, oily texture of salmon with the aromatic infusion of cedar wood.
This cooking method, which involves grilling the salmon on a soaked cedar plank, imparts a smoky, earthy flavor that compliments the natural sweetness of the fish.
Often associated with the culinary traditions of the Pacific Northwest, cedar planked salmon offers a simple yet elegant dish that can be enjoyed at casual barbecues or upscale dining tables alike.
Whether dressed with a simple glaze or seasoned with complex spices, the cedar plank technique enhances the salmon’s flavor profile, making it a favorite among seafood lovers.
Ingredients
3 (12 inch) untreated cedar planks
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 fresh ginger
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed
1 lemon thinly sliced to garnish
Instructions
Gather all ingredients.
Soak cedar planks for at least 1 hour in warm water. Soak longer if you have time.
Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a dish.
Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated.
Preheat an outdoor grill for medium heat. Place planks on the grill grate. Heat planks until they start to smoke and crackle just a little.
Remove salmon from marinade and place on planks; discard marinade.
Close grill cover. Grill salmon until it flakes easily with a fork, about 20 minutes; salmon will continue to cook after you remove it from the grill.
Cedar Planked Salmon FAQs
While cedar planks are ideal for this recipe to achieve its unique flavor, you can alternatively use a well-oiled grill directly if cedar is unavailable. This won’t replicate the smoky cedar taste but will still allow you to enjoy a delicious grilled salmon.
Cedar planks can sometimes be reused if they are not overly charred. To reuse, scrub the plank clean, soak it thoroughly before using it again, and check for any deep burns or cracks. However, for best results and to avoid any off-flavors, fresh planks are recommended.
Yes, for this recipe, it’s best to remove the skin to allow the flavors of the marinade to penetrate more deeply into the salmon. Additionally, cooking directly on the cedar planks imparts flavor that the skin would otherwise block.
Salmon is perfectly cooked when it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) and flakes easily with a fork. It should appear opaque and separate easily along the lines of the muscle fibers.
Yes, you can prepare the marinade up to a day ahead and keep it refrigerated. This can help enhance the flavors even more. Just be sure to marinate the salmon only within the recommended time of 15 minutes to 1 hour before grilling to avoid the fish becoming too salty or the texture altering.