Cedar Plank Grilled Salmon

Grilling season beckons with promises of smoky flavors and outdoor gatherings, and what better way to celebrate than with a dish that epitomizes summer indulgence: Cedar Plank Grilled Salmon. This wonderful dish marries the delicate flavors of fresh salmon with the aromatic essence of cedar, resulting in a symphony of taste and texture that delights the senses.

To begin, the cedar plank is prepared with care, soaking in water for at least an hour before grilling. This crucial step ensures that the wood remains moist during the cooking process, preventing it from burning and infusing the salmon with the subtle fragrance of cedar.

Meanwhile, the salmon takes center stage as it bathes in a tantalizing marinade. An aromatic blend of sesame oil, soy sauce, honey, minced garlic, lemon juice, rice vinegar, and ground black pepper envelops each fillet, imparting a medley of savory, sweet, and tangy notes. With a brief stint in the refrigerator, the salmon absorbs the flavors, preparing itself for its sizzling debut on the grill.

What type of salmon should I use?

Known for its rich flavor, succulent texture, and high oil content, Alaskan King Salmon is often considered the king of salmon. It’s prized by chefs and home cooks alike for its buttery taste and versatility in cooking.

Sockeye Salmon boasts a deep red flesh and a robust flavor profile. It’s firm in texture and holds up well to grilling, baking, or broiling. Sockeye Salmon is often preferred for its distinctive color and flavor.

Coho Salmon offers a milder flavor compared to King and Sockeye Salmon. Its flesh is medium-textured and has a delicate, slightly sweet taste. Coho Salmon is versatile and works well in various recipes, from grilling to poaching.

When purchasing salmon, it’s essential to consider whether it’s farmed or wild-caught. Wild-caught salmon generally offers higher nutritional value and fewer environmental concerns but can be more expensive and subject to seasonal availability. Farmed salmon may be more affordable and available year-round but can pose risks related to environmental impact, chemical use, and sustainability, so it’s crucial to opt for responsibly farmed options when possible.

As the grill preheats to medium-high heat, around 375°F to 400°F, anticipation mounts with each flicker of the flames. The marinated salmon, now infused with the essence of its aromatic bath, is gently arranged on the cedar plank, skin side down and ready to embark on its journey to culinary perfection.

With a satisfying sizzle, the cedar plank, laden with the succulent salmon, meets the heat of the grill. As wisps of fragrant smoke dance around the cooking surface, the salmon undergoes a transformation, its flesh gradually turning tender and succulent under the gentle caress of the flames. The cedar plank imparts its subtle smoky essence to the fish, infusing it with layers of nuanced flavor.

After 12 to 15 minutes of attentive grilling, the moment of truth arrives. The cedar plank, now bearing the hallmark of its culinary alchemy, is carefully lifted from the grill, revealing the pièce de résistance: perfectly grilled salmon, its flesh glistening with caramelized glaze and its aroma tantalizing the taste buds.

With a flourish, the grilled salmon is transferred to a waiting platter, a testament to the artistry of outdoor cooking. A final touch of garnish—a slice of lemon—adds a burst of freshness to the dish, inviting diners to indulge in its vibrant flavors and tender textures.

In every bite of Cedar Plank Grilled Salmon, there is a celebration of summer’s bounty and the simple pleasures of outdoor dining. It is a dish that embodies the essence of the season, a symphony of flavors that sings of sun-kissed days and leisurely evenings spent in good company.

Cedar Plank Grilled Salmon

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: New AmericanDifficulty: Easy

Servings

2

servings

Prep time

1

hour 

Cooking time

20

minutes

Total time

1

hour 

20

minutes

Cedar plank salmon features tender, marinated fillets grilled atop a cedar plank, imbuing the fish with smoky, aromatic flavors.

Ingredients

• 2 fillets of high quality salmon (Alaskan, Sockeye)

• 1 cedar plank, soaked in water

• 2 tablespoons sesame oil

• 2 cloves of garlic, minced

• 2 tablespoons lemon juice, freshly squeezed

• 1 tablespoon rice vinegar

• 2 tablespoons honey

• to taste, ground black pepper

Directions

• Prepare the Cedar Plank:
  Soak the cedar plank in water for at least 1 hour prior to grilling, preferably up to 4 hours. This prevents the cedar plank from burning during the cooking process.
• Marinate the Salmon:
  In a bowl, combine the sesame oil, soy sauce, honey, minced garlic, lemon juice, rice vinegar, and ground black pepper. Coat salmon fillets with the marinade and refrigerate for 30 minutes.
• Preheat the Grill:
  Preheat the grill to medium-high heat (about 375°F to 400°F).
• Arrange Salmon on Cedar Plank:
  Remove the salmon from marinade and place it, skin side down, on the soaked cedar plank.
• Grill the Salmon:
  Place the cedar plank with salmon on the preheated grill. Close the lid and grill for 12-15 minutes until salmon is cooked through.
• Garnish and Serve:
  Carefully remove the cedar plank from the grill. Transfer the grilled salmon to a serving platter. Garnish with a slice of lemon. Serve hot with preferred side dishes, like a Grilled Cesar Salad.