Cedar Plank Salmon
Cedar Plank Salmon - an easy, delicious cedar plank salmon recipe with optional marinade! So easy and perfect for summer!
Ingredients
Marinade (optional - see Notes)*
- 1/3 cup soy sauce use coconut aminos for gluten-free
- 1 teaspoon rice vinegar
- 2 tablespoon olive oil
- 1/2 teaspoon balsamic vinegar
- 1 tablespoon lime juice
- 2 teaspoons garlic minced
- 1 1/2 teaspoon ginger grated
- 1 teaspoon sesame oil
- 1/2 teaspoon fish sauce
- 2 tablespoons honey more to taste
- pinch of salt
Salmon
- 1 large or 2 small cedar planks**
- 4 4 oz pieces of salmon skin on or off
Instructions
- Soak cedar plank in water for 30 minutes prior to using.
- Ensure gill grates are clean and bring grill to medium-high heat.
- Add marinade ingredients to a small bowl; whisk to combine.
- Place salmon in a silicone bag and pour marinade over top. Ensure fully coated. Let marinate for 30 minutes. (see Notes for non-marinade option)
- Remove cedar plank from water.
- Remove salmon from marinade and place on the cedar plank, skin-side down.
- Place plank (with salmon on top) over direct heat and close the lid.
- Keep a spray bottle full of water on hand just in case the wood does catch on fire - it is soaked in water so it doesn't catch on fire, but sometimes it still happens.
- Let cook 10-15 minutes or until fully cooked - total cook time will depend upon how thick your salmon is. Mine were quite thick and took approx. 15 minutes.
- Salmon is fully cooked when the meat flakes apart easily and the internal temperature reaches 145 degrees F.
Notes
- * if you don't want to use the marinade, pat salmon dry and drizzle with olive oil; rub all over. Season generously with kosher salt and ground black pepper. Feel free to add some thin lemon slices or fresh dill to top. You can also use some of our homemade salmon seasoning too!
- ** cedar planks can be found by the grilling section of most stores!
- Serving: we love serving with simple grilled broccoli and seasoned grilled potato wedges or easy Instant Pot brown rice.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
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