Cedar Plank Salmon With Ginger Sauce

The scent of cedar smoke mingling with ginger and soy always transports me back to summers spent on the lake. My grandfather, a master of the grill, would often prepare salmon this way, the cedar plank imparting a subtle, earthy flavor that perfectly complemented the richness of the fish. Each bite was a taste of sunshine, fresh air, and cherished family moments. This recipe isn’t just a dish; it’s a memory I’m eager to share.

Recipe Overview

• Prep Time: 35 minutes
• Cook Time: 15-20 minutes (or 45-50 minutes for whole salmon)
• Total Time: 50-55 minutes (or 80-85 minutes for whole salmon)
• Servings: 4-6
• Dietary Type: Pescatarian

Ingredients

• 16 ounces salmon fillets
• 3 tablespoons dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, finely minced
• 2 tablespoons butter, melted
• ¼ tablespoon fresh ground pepper
• Lemon slices for serving
• Cedar plank
• Olive oil

Equipment Needed

• Shallow glass dish
• Grill
• Tongs
• Small bowl for mixing marinade

Instructions

1. In a shallow glass dish, combine the dry sherry, soy sauce, sesame oil, melted butter, and finely minced ginger. This mixture will form the flavorful marinade that infuses the salmon with its distinctive Asian-inspired notes.
2. Place the salmon fillets in the marinade, ensuring they are well coated. Marinate for 30 minutes. This allows the flavors to penetrate the fish, resulting in a more delicious and aromatic final product. If you’re short on time, even 15 minutes will make a difference, but the full 30 minutes is ideal.
3. While the salmon is marinating, soak the cedar plank in water for 20-45 minutes. This step is crucial for preventing the plank from catching fire on the grill and for creating the smoky cedar flavor that defines the dish. Make sure the plank is fully submerged and weighted down if necessary. The longer it soaks, the more moisture it will retain, further reducing the risk of burning.
4. Preheat the grill at a medium-low setting (approximately 300 degrees Fahrenheit). Maintaining a consistent temperature is essential for even cooking. If your grill tends to run hot, err on the side of lower heat to prevent the salmon from drying out.
5. Remove the plank from the water and pat it dry with paper towels. Coat both sides of the plank with olive oil. This helps to prevent sticking and adds a touch of richness. Don’t be shy with the olive oil; a well-oiled plank is a happy plank.
6. Place the oiled plank directly on the grill grates. Then, carefully place the salmon fillets on top of the cedar plank. Shut the grill lid.
7. Cook for 15-20 minutes. Note: When using whole salmon, the cooking time will increase to approximately 45-50 minutes. Monitor the cooking process closely. The cooking time will vary depending on the thickness of the salmon and the temperature of your grill.
8. Check the salmon at the thickest part of the fillet to ensure even cooking. The salmon should have an opaque color and be flaky to the touch when gently probed with a fork. If it’s still translucent in the center, continue cooking for a few more minutes.
9. Once cooked through, remove the salmon and plank from the grill. Serve immediately with lemon or lime wedges for squeezing over the fish. The citrus adds a bright, acidic counterpoint to the richness of the salmon and the smoky cedar flavor.

Expert Tips & Tricks

• Cedar Plank Quality: Invest in good-quality cedar planks. Thicker planks can be reused, while thinner ones might only be good for a single use. Look for planks that are specifically designed for grilling and are made from untreated cedar.
• Plank Prep: For an even more intense cedar flavor, you can toast the plank over direct heat for a few minutes before adding the salmon. Just be careful not to burn it!
• Marinade Variations: Feel free to customize the marinade to your liking. A splash of rice vinegar can add a tangy note, while a pinch of red pepper flakes can introduce a hint of heat.
• Temperature Control: Use a meat thermometer to ensure the salmon is cooked to an internal temperature of 145 degrees Fahrenheit for optimal safety and texture.
• Preventing Flare-Ups: Keep a spray bottle of water handy to control any flare-ups from the cedar plank.
• Even Cooking: Ensure even cooking by placing the plank in an area of the grill with consistent heat. Rotate the plank occasionally if necessary.

Serving & Storage Suggestions

Serve the cedar plank salmon immediately after cooking for the best flavor and texture. The smoky aroma and beautifully cooked fish are sure to impress. Garnish with fresh herbs like dill or parsley for an extra touch of visual appeal.

Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. It can be reheated in the oven at 300 degrees Fahrenheit until warmed through, or gently microwaved. Be careful not to overcook it during reheating, as it can become dry. It can also be enjoyed cold flaked into a salad or sandwich. I do not recommend freezing leftover cedar plank salmon, as it can significantly affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	240 kcal	N/A
Total Fat	14 g	21%
Saturated Fat	5 g	25%
Cholesterol	67 mg	22%
Sodium	638 mg	26%
Total Carbohydrate	1 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	N/A
Protein	24 g	48%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: This recipe is naturally gluten-free. However, ensure your soy sauce is gluten-free by using tamari.
• Sweetener: If you prefer a touch of sweetness, add a teaspoon of honey or maple syrup to the marinade.
• Spice It Up: Add a pinch of red pepper flakes or a dash of sriracha to the marinade for a spicier kick.
• Herb Infusion: Add fresh herbs like rosemary or thyme to the cedar plank while cooking for an herbaceous aroma and flavor.
• Citrus Zest: Add lemon or orange zest to the marinade for a brighter, more citrusy flavor.
• Other Fish: While salmon is the star, this recipe can also be adapted for other types of fish, such as trout or sea bass. Adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use a gas grill instead of a charcoal grill?
A: Absolutely! A gas grill works just as well for cedar plank salmon. The key is to maintain a consistent medium-low heat.

Q: How do I know when the salmon is done?
A: The salmon is done when it flakes easily with a fork and the internal temperature reaches 145 degrees Fahrenheit. The color should be opaque throughout, not translucent.

Q: Can I reuse the cedar plank?
A: You can reuse a thicker cedar plank, especially if it hasn’t been heavily charred. Wash it thoroughly with soap and water and let it dry completely before reusing. However, thinner planks are typically only good for one use.

Q: What if my cedar plank catches fire?
A: Keep a spray bottle of water handy to extinguish any flare-ups. Soaking the plank for a longer period (up to 2 hours) can also help prevent it from catching fire.

Q: Can I prepare the salmon ahead of time?
A: You can marinate the salmon up to 24 hours in advance. However, it’s best to cook it fresh for the best flavor and texture.

Final Thoughts

Cedar plank salmon with ginger sauce is more than just a recipe; it’s an experience. The combination of smoky cedar, rich salmon, and vibrant ginger creates a symphony of flavors that will tantalize your taste buds. I encourage you to try this recipe and make it your own. Experiment with different variations and substitutions to find your perfect flavor profile. And don’t forget to share your creations with friends and family! Pair this dish with a crisp white wine or a refreshing cucumber salad for a complete and unforgettable meal. Happy grilling!