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 and a fantastic way to enjoy salmon!

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 from the cedar.

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 as it cooks is worth it, signaling a delicious meal to come! 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 where this method is popular.

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, making a familiar fish feel like an exciting culinary adventure.

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 (ensuring they are well-soaked), 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, by these complementary flavors. The cedar smoke should be present as a pleasant aroma and a delicate flavor layer that permeates the fish.

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

Ingredient Insights

• Untreated Cedar Planks: Absolutely crucial. You’ll need 3 (12-inch) planks specifically sold for grilling food, ensuring they are untreated cedar. Soaking them thoroughly in warm water for at least 1 hour (longer is better) is essential to prevent them from catching fire too quickly on the grill and to allow them to smolder properly and create that desirable smoke.
• Salmon Fillets (Skin Removed): The recipe calls for 2 large (2 pound each) salmon fillets with the skin removed. This is a generous amount (4 lbs total). Ensure fillets are of good quality. Having the skin removed allows the marinade and smoke to penetrate more easily from all sides when placed directly on the plank. However, skin-on also works well (place skin-side down on the plank), and the skin can help keep the fish moist.
• Marinade Components:
  • Soy Sauce (⅓ cup): Provides the savory, umami base for the marinade.
  • Vegetable Oil (⅓ cup): Adds moisture to the salmon and helps create an emulsion for the marinade.
  • Rice Vinegar (1 ½ tablespoons): Adds a mild, clean tanginess that brightens the other flavors.
  • Sesame Oil (1 teaspoon): Imparts a distinct nutty aroma and flavor, characteristic of many Asian-inspired marinades. Toasted sesame oil will have a stronger flavor.
  • Chopped Green Onions (¼ cup): Adds fresh, mild onion flavor to the marinade.
  • Grated Fresh Ginger (1 tablespoon) & Minced Garlic (1 teaspoon): Essential fresh aromatics that provide vibrant, pungent flavor.
• (Salt & Pepper not listed for marinade): Note that soy sauce is quite salty, so additional salt in the marinade might not be needed, but you could season the salmon lightly before marinating if desired.

Essential Equipment

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

Ingredients

(Original recipe yields 6 servings, from 4 lbs salmon)

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 is a large amount for 3 typical planks; you may need more planks or to cut fillets to fit without overcrowding).

Garnish (Optional):

• ▢ Extra chopped green onions or fresh parsley
• ▢ Lemon wedges

Step-by-Step Instructions

1. Soak Cedar Planks Thoroughly:

• Begin by preparing your cedar planks well in advance. Place the untreated cedar planks in a large container, your clean sink, or a large baking dish. Cover them completely with warm water.
• Let the planks soak for a minimum of 1 hour. For best results and more smoke (and less chance of fire), soak them for 2-4 hours, or even overnight if you have the time. Ensure they are fully submerged; you might need to place something heavy on top to keep them down if they float.

2. Prepare the Ginger-Soy Marinade:

• While the planks are soaking, prepare the delicious marinade. In a shallow dish that’s large enough to hold the salmon fillets in a single layer (or use a large resealable plastic bag), combine the 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, and 1 teaspoon minced garlic.
• Whisk these ingredients together until the marinade is well combined.

3. Marinate the Salmon:

• Pat the salmon fillets dry with paper towels. Place the salmon fillets into the dish with the soy mixture. Turn the fillets to ensure all sides are coated with the marinade.
• Cover the dish with plastic wrap (or seal the bag, pressing out excess air). Place it in the refrigerator and let the salmon marinate for at least 15 minutes, or for up to 1 hour for deeper flavor. Avoid marinating delicate fish like salmon for excessively long periods in acidic marinades, as it can start to affect the texture.

4. Preheat Grill and Heat Cedar Planks:

• About 15-20 minutes before you plan to cook, preheat your outdoor grill to medium heat (approximately 350-400°F or 175-200°C).
• Remove the soaked cedar planks from the water, letting any excess water drip off.
• Place the wet cedar planks directly on the preheated grill grates. Close the grill cover.
• Heat the planks for about 5-10 minutes. You want them to start to dry out, possibly char slightly on the bottom, and begin to release a smoky aroma and maybe even crackle a little. This indicates they are hot and ready for the salmon.

5. Grill the Salmon on the Planks:

• Carefully remove the marinated salmon fillets from the marinade, allowing any excess marinade to drip back into the dish. Discard the used marinade (it has touched raw fish).
• Open the grill and carefully place the marinated salmon fillets directly onto the hot, smoking cedar planks.
• Close the grill cover.
• Grill the salmon for approximately 20 minutes. The exact 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 when gently prodded, and its internal temperature reaches around 135-145°F (57-63°C) for medium to medium-well. Remember that salmon will continue to cook for a few minutes from residual heat after you remove it from the grill.

6. Rest and Serve:

• Once cooked to your liking, carefully remove the cedar 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 wonderfully rustic presentation (be sure to place the hot planks on a heatproof surface!), or you can carefully transfer the salmon fillets to a serving platter.
• Let the salmon rest for about 5 minutes before serving.
• Garnish with extra chopped green onions or fresh parsley, and perhaps some lemon wedges on the side, if desired. Serve immediately and enjoy the smoky, savory flavor!

Troubleshooting

• Planks Catching Fire: Most common issue! Ensure planks are soaked for at least 1 hour (longer is much better). Grill heat should be medium, not scorching high. Avoid excessive direct flame contact with the planks. Keep a spray bottle of water handy to quickly douse any persistent flames on the plank edges (try not to spray the salmon itself too much).
• Salmon Sticking to Plank: The plank wasn’t heated sufficiently on the grill before adding the salmon, or the salmon side placed on the plank was very wet from marinade. Ensure planks are hot and smoking. Let excess marinade drip off salmon.
• Salmon Overcooked/Dry: Grilled for too long. Salmon cooks relatively quickly. Use a meat thermometer to check for doneness accurately. Thinner fillets will cook much faster than the 20 minutes stated.
• Salmon Undercooked: Not grilled long enough, or grill temperature was too low. Verify with a meat thermometer.
• Marinade Causing Flare-Ups: If excessive oily marinade drips directly onto flames, it can cause flare-ups. Ensure excess marinade drips off before placing salmon on planks.

Tips and Variations

• SOAK PLANKS THOROUGHLY: Cannot emphasize this enough! The longer they soak (up to 24 hours, fully submerged), the better they will smolder and the less likely they are to ignite.
• Untreated Wood Only: Always use cedar planks (or other wood planks like alder, maple, cherry) that are specifically sold for culinary purposes and are untreated.
• Don’t Reuse Planks Too Often: Cedar planks can sometimes be reused once if they are not too heavily charred. Scrape them clean with water (no soap). However, their ability to impart smoke diminishes with each use. Many prefer a fresh plank for the best flavor.
• Monitor the Grill: Keep an eye on the planks during cooking, especially during the initial heating and the first part of cooking the salmon, to manage any potential flare-ups.
• Different Marinades: While this ginger-soy marinade is delicious, try other marinades like lemon-dill, maple-mustard, or a simple garlic-herb oil.
• Add Lemon Slices: Place thin lemon slices directly on the plank underneath the salmon, or on top of the salmon while it grills, for extra citrusy steam and flavor.
• Serving Size Note: The recipe calls for 2 (2-pound) salmon fillets, which is 4 pounds total, stated to yield 6 servings. This would be very large 2/3 lb servings. Adjust your salmon quantity and number of planks based on how many you are truly serving. For 4 lbs of salmon, you’d likely need 4-6 planks to avoid overcrowding.

Serving and Pairing Suggestions

• Serve Hot from the Grill: For the best smoky aroma and flavor.
• Elegant Main Course: Perfect for a special dinner or impressing guests.
• With Grilled or Roasted Vegetables: Asparagus, zucchini, bell peppers, or roasted new potatoes are classic, delicious pairings.
• With Rice Pilaf or Quinoa: A simple grain side dish complements the rich salmon beautifully.
• With a Fresh Green Salad: A light salad with a citrusy vinaigrette offers a refreshing contrast.
• Wine Pairing: This dish pairs beautifully with medium-bodied white wines like a lightly oaked Chardonnay, a crisp Sauvignon Blanc, or even a dry Rosé. A light-bodied Pinot Noir can also work well with the smoky salmon.

Nutritional Information

(Note: Estimated, per serving. Highly variable based on actual salmon fillet size and type (e.g., Atlantic vs. Sockeye fat content). Assuming 6 servings from 4 lbs of salmon, which is a large 10.6 oz serving before cooking.)

• Calories: 500-700+
• Fat: 30-50g+ (Salmon is rich in healthy Omega-3 fatty acids)
• Saturated Fat: 5-10g+
• Cholesterol: 120-180mg+
• Sodium: 700-1000mg+ (Soy sauce is the primary contributor)
• Total Carbohydrates: 3-6g+
• Dietary Fiber: <1g
• Sugars: 1-3g+
• Protein: 50-60g+

Print

Recipe Summary and Q&A

Summary: This Cedar Planked Salmon recipe involves soaking untreated cedar planks thoroughly in water. Salmon fillets (skin removed) are marinated in a flavorful 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 they begin to smoke. The marinated salmon is then placed on these hot planks, and the grill cover is closed. The salmon is grilled until it flakes easily with a fork, absorbing a unique smoky flavor from the smoldering cedar.

Q&A:

• Q: Where can I buy untreated cedar planks suitable for grilling?
  • A: Cedar planks specifically designed for culinary use are commonly available in the grilling section of most supermarkets, hardware stores that sell barbecue equipment, specialty kitchen stores, or online. Always ensure they are labeled as “untreated.”
• Q: Can I cook cedar plank salmon in my oven?
  • A: While some people do attempt to use cedar planks in the oven, it’s generally not recommended as it doesn’t produce the same level of smoky flavor achieved on a grill. More importantly, it can be a significant fire hazard if the plank dries out and ignites inside the confined space of an oven. This recipe is intended for outdoor grill use.
• Q: Do I need to flip the salmon when it’s cooking on the plank?
  • A: No, typically you do not need to flip the salmon. The cedar plank acts as a cooking surface and also creates an indirect, smoky heat environment when the grill lid is closed, allowing the salmon to cook through evenly from the top and bottom (as heat reflects off the grill lid).
• Q: How many times can I reuse a cedar plank?
  • A: This depends on how charred the plank becomes during cooking. If a plank is only lightly charred, it might be reusable once or twice after being thoroughly scrubbed with hot water (no soap). However, with each use, the plank’s ability to impart smoky flavor diminishes. For the best, most intense cedar flavor, using a fresh, well-soaked plank each time is often preferred. Discard any planks that are heavily charred, cracked, or brittle.