Seafood
Cedar Planked Salmon
This cedar plank salmon is a dish my brother prepared for me in Seattle. The salmon is moist, smoky, and by far the best I've ever eaten. I like to serve it with Asian-style rice and asparagus.
39 min
Prep Time
1 hr 14 min
Cook Time
Medium
Level
12
Servings
This cedar plank salmon is a dish my brother prepared for me in Seattle. The salmon is moist, smoky, and by far the best I've ever eaten. I like to serve it with Asian-style rice and asparagus.
Ingredients
-
3 (12-inch) untreated cedar planks
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⅓ cup soy sauce
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⅓ cup vegetable oil
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1 ½ tablespoons rice vinegar
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1 teaspoon sesame oil
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¼ cup chopped green onions
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1 tablespoon grated fresh ginger
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1 teaspoon minced garlic
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2 (2-pound) salmon fillets, skin removed
Method
- 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 shallow 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.
