Grilling salmon on a cedar plank might sound fancy, but it’s actually one of the easiest—and most delicious—ways to cook fish, even if you’re brand new to the grill. This beginner-friendly guide will walk you through everything you need to know, from soaking the plank to getting that perfect smoky flavor. No special skills or tools required—just a few simple ingredients, a grill, and a little bit of confidence. Let’s get started on a dish that’s sure to impress with minimal stress!
Impressive.
– Maya
Why You’ll Love Cedar Plank Salmon
- Incredible Flavor: The cedar plank infuses the salmon with a subtle smoky aroma that enhances its natural richness without overpowering it.
- Moist and Tender Texture: Cooking on the plank helps the salmon stay juicy and perfectly cooked, with no risk of sticking to the grill.
- Simple Yet Impressive: It looks gourmet but is surprisingly easy to make—even for beginners—making it perfect for weeknights or special occasions.
- Customizable Marinade: You can easily tweak the flavors with your favorite herbs, spices, or sauces to suit your taste.
- Healthy and Nutritious: Packed with omega-3s and lean protein, it’s a wholesome meal that doesn’t compromise on flavor.
- Minimal Cleanup: The plank acts as a natural cooking surface, so there’s less mess and no need for foil or grill baskets.
Cedar Plank Salmon Recipe Ingredients
- Olive oil – Acts as the base of the marinade, helping to carry flavors and keep the salmon moist during grilling.
- Rice vinegar – Adds a mild tanginess that balances the richness of the salmon and oil.
- Soy sauce – Brings a touch of umami and saltiness to deepen the overall flavor.
- Ginger – Infuses the marinade with warm, zesty spice and a hint of sweetness
- Garlic – Provides a savory depth and aromatic punch to the dish.
Step-by-Step Instruction
Step 1
Soak the cedar planks for a minimum of 1 hour prior to grilling.
Step 2
In a shallow dish, prepare the marinade. Mix together the olive oil, rice vinegar, sesame oil, soy sauce, green onions, fresh ginger root, and fresh garlic.
Step 3
Place the salmon fillets in the marinade, cover and refrigerate for 30 to 60 minutes.
Step 4
Preheat the grill at medium heat (approx. 350 degrees Celsius). Place the planks on the grill and allow them to heat to point of smoking slightly (without igniting!) Adjust the flame as needed to prevent burning. If you are having difficulty with this, try the cedar planks over indirect heat.
Step 5
Place the salmon fillets onto the planks and discard the marinade. Close the BBQ and grill for approximately 20 minutes. You can tell that fish is cooked when you can flake it with a fork.
Easy and delicious!
– Henk
Refrigerator Storage
Cool it quickly: Let the salmon cool to room temperature (within 2 hours of cooking).
Wrap tightly: Use an airtight container or wrap it in foil or plastic wrap to prevent it from drying out or absorbing fridge odors.
Shelf life: Store in the fridge for up to 3 days.
Freezer Storage
Thawing: Thaw overnight in the fridge before reheating.
Wrap well: Wrap individual portions in plastic wrap or foil, then place them in a freezer-safe bag or container.
Label and date: Helps you keep track of freshness.
Shelf life: Best used within 2 months for optimal flavor and texture.
- Soak the cedar plan for at least 1–2 hours in water. Weigh it down with a bowl or can to keep it submerged.
- Preheat the Plank. Place the soaked plank on the grill for 2–3 minutes per side before adding the salmon. This helps prevent warping and jump-starts the smoky flavor.
Cedar Plank Salmon – Get your ApronsOnPeople.com
Equipment
- BBQ
- Cedar Planks (x2)
Ingredients
- 1/3 cups olive oil
- 1 1/2 tbsp rice vinegar
- 1 tsp soy sauce
- 1/4 cup green onions (chopped)
- 1 tbsp fresh ginger root (grated)
- 1 clove garlic (minced)
- 1 kg salmon (wild caught preferably)
Instructions
- Soak the cedar planks for a minimum of 1 hour prior to grilling
- In a shallow dish, prepare the marinade. Mix together the olive oil, rice vinegar, sesame oil, soy sauce, green onions, fresh ginger root, and fresh garlic.
- Place the salmon fillets in the marinade, cover and refrigerate for 30 to 60 minutes.
- Preheat the grill at medium heat (approx. 350 degrees Celsius). Place the planks on the grill and allow them to heat to point of smoking slightly (without igniting!) Adjust the flame as needed to prevent burning. If you are having difficulty with this, try the cedar planks over indirect heat.
- Place the salmon fillets onto the planks and discard the marinade. Close the BBQ and grill for approximately 20 minutes. You can tell that fish is cooked when you can flake it with a fork.
