Smoky Cedar Planked Salmon with Ginger-Soy Marinade

Introduction & Inspiration

Get ready to elevate your grilling game with a dish that’s both incredibly flavorful and impressively elegant: Cedar Planked Salmon! Imagine tender, flaky salmon fillets, infused with a delicious marinade of soy sauce, fresh ginger, garlic, green onions, and sesame oil, then slowly cooked on pre-soaked cedar planks over your grill. The result is perfectly moist salmon with a subtle, uniquely smoky aroma and taste imparted by the smoldering cedar. It’s truly special!

My inspiration for this recipe comes from loving that wonderful, rustic smoky flavor that cedar plank grilling provides. It’s a fantastic technique often seen in restaurants that’s surprisingly easy to replicate at home, turning simple salmon into a gourmet experience. The Asian-inspired marinade pairs beautifully with the smoky notes.

This dish is perfect for outdoor entertaining, a special weekend dinner, or anytime you want to impress with your grilling skills without a lot of fuss. The aroma alone is worth it! It is a perfect recipe for salmon lovers.

Nostalgic Appeal / Comfort Factor

Grilled salmon is a beloved classic, often associated with healthy eating, summer barbecues, and satisfying meals. Cooking on a cedar plank adds a touch of rustic charm and a unique, almost nostalgic connection to outdoor cooking traditions, perhaps reminiscent of campfire cooking or Pacific Northwest culinary styles.

While cedar planking might feel a bit “gourmet,” the core of this dish – well-marinated, perfectly cooked salmon – is deeply comforting. The smoky aroma and flavor imparted by the plank add an extra layer of specialness and satisfaction.

It’s a delightful way to enjoy salmon, offering a unique flavor experience that feels both sophisticated and wonderfully natural. A perfect dish to enjoy the grilling season.

Homemade Focus

This recipe is all about creating a restaurant-quality dish through simple homemade preparation and a classic grilling technique. You’re whisking together a fresh, vibrant marinade from scratch using soy sauce, oil, vinegar, and fresh aromatics like ginger, garlic, and green onions. The key homemade aspect is properly preparing the cedar planks by soaking them, then using them to gently smoke and cook the marinated salmon on your grill.

Controlling the marinating time, the plank preparation, and the grilling process yourself ensures the salmon is perfectly flavored, moist, and infused with that signature smoky essence. This is far superior to simply grilling salmon directly on the grates if you’re after that specific cedar-smoked taste.

It celebrates the wonderful flavors achieved by combining a homemade marinade with a traditional grilling technique using natural wood. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is tender, flaky salmon that is beautifully infused with both the savory, aromatic notes of the ginger-soy marinade and the distinct, subtly smoky flavor imparted by the smoldering cedar plank.

The marinade should provide a balanced blend of salty umami (soy sauce), richness (vegetable and sesame oils), tang (rice vinegar), and pungent aromatics (green onions, ginger, garlic). The salmon itself should remain the star, its natural richness enhanced, not overpowered. The cedar smoke should be present as a pleasant aroma and delicate flavor layer.

The overall experience should be moist, flaky, deeply flavorful salmon with a unique smoky character – a sophisticated yet approachable grilled dish. A perfect balance between flavour and texture.

Ingredient Insights

• Untreated Cedar Planks: Absolutely crucial. Use planks specifically sold for grilling food, ensuring they are untreated cedar. Soaking them thoroughly in water for at least 1 hour (longer is better) is essential to prevent them from catching fire quickly and to allow them to smolder and create smoke. (3 planks, 12 inches each, are specified).
• Salmon Fillets (Skin Removed): About 2 large fillets, 2 pounds each, with skin removed as per recipe. Thick, center-cut fillets work well. Having the skin removed allows the marinade and smoke to penetrate more easily from all sides if placed directly on the plank. However, skin-on also works well (place skin-side down on plank).
• Marinade Components:
  • Soy Sauce: Provides the savory, umami base.
  • Vegetable Oil: Adds moisture and helps create an emulsion.
  • Rice Vinegar: Adds a mild, clean tanginess.
  • Sesame Oil: Imparts a distinct nutty aroma and flavor. Toasted sesame oil has a stronger flavor.
  • Chopped Green Onions: Adds fresh, mild onion flavor.
  • Grated Fresh Ginger & Minced Garlic: Essential fresh aromatics for vibrant flavor.
• *No extra salt/pepper listed for marinade, as soy sauce is salty.

Essential Equipment

• Untreated Cedar Planks (3): Specifically for grilling.
• Outdoor Grill (Gas or Charcoal): The cooking method for this recipe.
• Shallow Dish or Large Resealable Bag: For marinating the salmon.
• Whisk: For combining the marinade ingredients.
• Tongs: For handling planks and salmon on the hot grill.
• Meat Thermometer (Recommended): The best way to ensure salmon is cooked to desired doneness (e.g., 135-145°F for medium to medium-well, depending on preference) without drying it out.
• Large Container or Sink: For soaking the cedar planks.
• Grater or Microplane: For grating fresh ginger.
• Knife & Cutting Board: For chopping green onions, mincing garlic.

Ingredients

(Based on 1x column)

Marinade & Salmon:

• ▢ 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 each) salmon fillets, skin removed (Note: 4 lbs total salmon is a lot for 3 planks usually, might need more planks or cut fillets to fit)

Garnish (Optional):

• ▢ Extra chopped green onions or fresh parsley

Step-by-Step Instructions

1. Soak Cedar Planks:

• Begin by preparing your cedar planks. Place the untreated cedar planks in a large container, sink, or baking dish. Cover them completely with warm water.
• Let the planks soak for at least 1 hour. Soaking longer (2-4 hours or even overnight) is even better, as it helps prevent them from catching fire on the grill and promotes more smoldering smoke. Weigh them down with something heavy if they float.

2. Prepare the Marinade:

• While the planks soak, prepare the marinade. In a shallow dish large enough to hold the salmon fillets in a single layer (or a large resealable plastic bag), whisk together the soy sauce, vegetable oil, rice vinegar, sesame oil, chopped green onions, grated fresh ginger, and minced garlic until well combined.

3. Marinate the Salmon:

• Pat the salmon fillets dry (if they had skin and it was just removed, or if rinsing). Place the salmon fillets into the soy mixture in the shallow dish, turning them to ensure all sides are coated.
• Cover the dish with plastic wrap (or seal the bag) and place in the refrigerator. Let the salmon marinate for at least 15 minutes, or up to 1 hour. Don’t marinate delicate fish like salmon for too long in acidic marinades, as it can affect the texture.

4. Preheat Grill and Heat Planks:

• Preheat your outdoor grill for medium heat (around 350-400°F or 175-200°C).
• Remove the soaked cedar planks from the water, letting excess water drip off.
• Place the wet planks directly on the preheated grill grates. Close the grill cover.
• Heat the planks for about 5-10 minutes, or until they start to dry out, lightly char, and begin to smoke and crackle just a little. This means they are ready for the salmon.

5. Grill the Salmon on Planks:

• Carefully remove the salmon fillets from the marinade, letting any excess marinade drip off. Discard the used marinade.
• Place the marinated salmon fillets directly onto the hot, smoking cedar planks on the grill.
• Close the grill cover.
• Grill the salmon for approximately 20 minutes. Cooking time will vary depending on the thickness of your salmon fillets and your desired level of doneness. The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of around 135-145°F (57-63°C) for medium to medium-well. It will continue to cook slightly after being removed from the grill.

6. Rest and Serve:

• Carefully remove the planks with the salmon from the grill using sturdy tongs or a large spatula. You can serve the salmon directly on the planks for a rustic presentation (place planks on a heatproof surface), or carefully transfer the fillets to a serving platter.
• Let the salmon rest for a few minutes before serving.
• Garnish with extra chopped green onions or fresh parsley, if desired. Serve immediately.

Troubleshooting

• Planks Catching Fire: Didn’t soak long enough, or grill heat too high/direct flames. Ensure planks are well-soaked. Use medium heat. Keep a spray bottle of water handy to douse minor flare-ups on the plank edges (avoid spraying the salmon directly too much).
• Salmon Sticking to Plank: Plank wasn’t heated sufficiently before adding salmon, or salmon wasn’t oiled (though marinade has oil). Heat planks until they start to smoke.
• Salmon Overcooked/Dry: Grilled too long. Use a meat thermometer! Salmon cooks quickly, especially thinner fillets. Remember carryover cooking.
• Salmon Undercooked: Not grilled long enough. Verify with thermometer.
• Marinade Burning on Plank: Some caramelization is good, but if marinade drips and burns excessively, it can create bitter smoke. Ensure excess marinade drips off before placing salmon on plank.

Tips and Variations

• Soak Planks Well: Minimum 1 hour, but 2-4 hours is better. Fully submerged.
• Untreated Cedar ONLY: Ensure planks are specifically made for cooking and are untreated.
• Don’t Reuse Planks Indefinitely: Planks can sometimes be reused once or twice if not too charred, but their smoking ability diminishes. Clean well if reusing. Many prefer a fresh plank each time for best flavor.
• Monitor Grill: Keep an eye on the planks for excessive flaming. You want smoldering and smoke.
• Different Wood Planks: Alder, maple, or cherry planks also impart delicious, milder smoky flavors to salmon.
• Marinade Variations: Add a tablespoon of honey or brown sugar for sweetness, a pinch of red pepper flakes for heat, or different herbs like dill or cilantro.
• Lemon: Place thin lemon slices directly on the plank under the salmon or on top of the salmon while grilling for extra citrusy steam and flavor.

Serving and Pairing Suggestions

• Serve Hot: Best enjoyed fresh off the grill.
• Elegant Main Course: Perfect for a special dinner.
• With Grilled or Roasted Vegetables: Asparagus, zucchini, bell peppers, or roasted new potatoes are great sides.
• With Rice Pilaf or Quinoa: A simple grain side works well.
• With a Fresh Salad: A light green salad with a lemon vinaigrette complements the smoky salmon.
• Wine Pairing: Pairs beautifully with medium-bodied white wines like Chardonnay (unoaked or lightly oaked), Sauvignon Blanc, or a dry Rosé. A light Pinot Noir can also work.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings from 2 lbs of salmon, as 2 (2lb) fillets is a very large amount for typical serving sizes from 1 lb. If using 2 lbs total salmon, then 8 servings. Adjusting for a more typical 1/2 lb serving from 2 lbs total salmon)

Assuming 4 servings from 2 lbs total salmon (1/2 lb per person):

• Calories: 450-600+
• Fat: 30-45g+ (Salmon is rich in healthy omega-3 fats)
• Saturated Fat: 5-10g+
• Cholesterol: 100-150mg+
• Sodium: 600-900mg+ (Soy sauce is high)
• Total Carbohydrates: 3-6g+
• Dietary Fiber: <1g
• Sugars: 1-3g+
• Protein: 40-50g+

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Recipe Summary and Q&A

Summary: This Cedar Planked Salmon recipe involves soaking untreated cedar planks in water. Salmon fillets (skin removed) are marinated in a mixture of soy sauce, vegetable oil, rice vinegar, sesame oil, chopped green onions, grated fresh ginger, and minced garlic. The soaked planks are preheated on a medium-heat outdoor grill until smoking, then the marinated salmon is placed on the hot planks. The salmon is grilled covered until it flakes easily, absorbing a smoky flavor from the cedar.

Q&A:

• Q: Where do I buy untreated cedar planks for grilling?
  • A: They are commonly found in the grilling section of most grocery stores, hardware stores with barbecue supplies, or online. Ensure they are labeled specifically for culinary use and are “untreated.”
• Q: Can I do this in my oven?
  • A: While some attempt oven cedar planking, it’s generally not recommended as it doesn’t produce the same smoky result and can be a fire hazard if planks get too dry and combust. This recipe is designed for an outdoor grill where smoke is desired and flare-ups can be managed.
• Q: Do I flip the salmon on the plank?
  • A: No, typically you do not need to flip the salmon when cooking on a cedar plank. The indirect heat and smoke cook it through evenly.
• Q: How many times can I reuse a cedar plank?
  • A: It depends on how charred it gets. Some thicker planks might be reusable once or twice if cleaned well (scrubbed with water, no soap). However, each use diminishes its smoking capability and flavor infusion. Many people prefer using a fresh plank each time for the best results. Discard if heavily charred or cracked.