Cedar Planked Salmon
This recipe for cedar-planked salmon presents a delightful dish that boasts moistness and a distinct smoky flavor. Inspired by a memorable experience in Seattle, it is a culinary gem best enjoyed with Asian-style rice and asparagus.
Ingredients
- 2 2-pound salmon fillets, skin removed
- 3 untreated cedar planks 12 inches each
- ⅓ cup soy sauce
- ⅓ cup vegetable oil
- 1 ½ tablespoons rice vinegar
- 1 teaspoon sesame oil
- ¼ cup chopped green onions
- 1 tablespoon freshly grated ginger
- 1 teaspoon minced garlic
Instructions
- Begin by assembling all necessary ingredients.
- Submerge the cedar planks in warm water for a minimum of one hour, allowing for a longer soak if time permits.
- In a shallow dish, combine the soy sauce, vegetable oil, rice vinegar, sesame oil, chopped green onions, grated ginger, and minced garlic, stirring until well blended.
- Place the salmon fillets into the soy mixture, ensuring they are fully coated. Cover and let marinate for at least 15 minutes, or refrigerate for up to one hour for deeper flavor.
- Preheat your outdoor grill to a medium setting. Position the soaked cedar planks on the grill grate, allowing them to heat until they begin to smoke and emit a gentle crackling sound.
- Carefully remove the salmon from the marinade, discarding any remaining liquid, and place the fillets on the heated cedar planks.
- Close the grill lid and cook the salmon until it flakes easily when tested with a fork, which typically takes around 20 minutes. Note that the salmon will continue to cook slightly after being taken off the grill.
Notes
Editor's Note: The nutritional information for this recipe reflects the total amount of ingredients used in the marinade. The actual quantity consumed will vary based on individual servings.