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Marinated Cedar Plank Salmon: A Culinary Symphony

The scent of cedar smoke, kissed by the sea and mingling with the sweet aroma of honey, instantly transports me back to summer evenings on the Puget Sound. My grandfather, a seasoned fisherman and passionate cook, would meticulously prepare cedar plank salmon, a dish that became synonymous with family gatherings and the bounty of the Pacific Northwest. Each bite was a celebration of flavor – the rich, flaky salmon infused with the smoky essence of the cedar, balanced by a delicate marinade that danced on the palate. It’s a memory I cherish, and a tradition I’m thrilled to share with you.

Recipe Overview

Prep Time: 1 hour 10 minutes
Cook Time: 23 minutes
Total Time: 1 hour 33 minutes
Servings: 4
Dietary Type: Pescatarian

Ingredients

1 cedar plank
1 1/2 lbs salmon fillets, skinned
1/3 cup vegetable oil
1/3 cup soy sauce
1 teaspoon sesame oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 tablespoons honey
1/4 cup parsley, chopped

Equipment Needed

Large Ziploc bag
Grill

Instructions

In a large Ziploc bag, combine the vegetable oil, soy sauce, sesame oil, salt, pepper, garlic powder, ground ginger, honey, and parsley. This will form the flavorful marinade for the salmon.
Place the salmon fillets into the Ziploc bag with the marinade, ensuring that the salmon is well coated. Seal the bag, removing any excess air. Marinate the salmon in the refrigerator for one hour. This allows the flavors to penetrate the fish, creating a truly delectable experience.
While the salmon is marinating, it’s crucial to prepare the cedar plank. Submerge the cedar plank in water for at least one hour. Soaking the plank prevents it from catching fire on the grill and allows it to impart its signature smoky flavor into the salmon. You can weigh it down with a heavy object to ensure it remains fully submerged. A clean brick works well.
After the salmon has marinated and the cedar plank has soaked, preheat your grill to medium-high heat. The ideal temperature is around 375°F (190°C).
Place the soaked cedar plank directly on the hot grill grates. Allow the plank to heat up for approximately 3 minutes. This preheating process helps to release the cedar’s aromatic oils.
Carefully flip the cedar plank over. The side that was just facing down should now be facing up. This pre-searing step helps to prevent the salmon from sticking to the plank.
Remove the salmon fillets from the Ziploc bag, discarding any remaining marinade. Place the salmon fillets directly onto the preheated cedar plank.
Close the lid of the grill. This will create an oven-like environment, cooking the salmon evenly and infusing it with the smoky cedar aroma.
Cook the salmon for approximately 20 minutes, or until the salmon flakes easily with a fork in the thickest part. The internal temperature of the salmon should reach 145°F (63°C). Use a meat thermometer for accuracy. If the plank starts to catch fire, reduce the heat or move it to a cooler part of the grill. Keep a spray bottle filled with water nearby to extinguish any flames.
Once the salmon is cooked through, carefully remove the cedar plank from the grill. Let it cool slightly before serving.

Expert Tips & Tricks

Choosing the Right Cedar Plank: Look for untreated, food-grade cedar planks. Thicker planks (about 1 inch) will last longer and can be reused.
Soaking the Plank: For best results, soak the cedar plank in warm water, apple juice, or even white wine for added flavor.
Preventing Flare-Ups: Keep a close eye on the grill and have a spray bottle of water handy to douse any flare-ups.
Checking for Doneness: The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Avoid overcooking, as this will result in dry salmon.
Enhancing the Marinade: Add a touch of Dijon mustard or grated fresh ginger to the marinade for extra depth of flavor.

Serving & Storage Suggestions

Serve the Marinated Cedar Plank Salmon directly on the cedar plank for a rustic and visually appealing presentation. Garnish with fresh lemon wedges and extra chopped parsley. This dish pairs beautifully with grilled asparagus, roasted potatoes, or a simple green salad.

Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, gently warm the salmon in the oven or microwave. Avoid overheating, as this can dry out the fish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	438 kcal	N/A
Total Fat	26.9 g	41%
Saturated Fat	3.9 g	19%
Cholesterol	78.4 mg	26%
Sodium	2051.6 mg	85%
Total Carbohydrate	11 g	3%
Dietary Fiber	0.5 g	1%
Sugars	9.1 g	N/A
Protein	37.8 g	75%

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

Variations & Substitutions

Gluten-Free: Ensure the soy sauce is gluten-free or substitute with tamari.
Sweetener Alternatives: Replace honey with maple syrup or agave nectar.
Spice Variations: Add a pinch of red pepper flakes to the marinade for a touch of heat.
Herb Variations: Use other fresh herbs like dill, thyme, or rosemary instead of parsley.
Citrus Infusion: Add lemon or orange zest to the marinade for a brighter flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a gas grill for this recipe?
A: Yes, a gas grill works perfectly well. Just ensure the grill is preheated to medium-high heat and keep a close eye on the cedar plank to prevent flare-ups.

Q: Can I reuse the cedar plank?
A: Yes, you can reuse the cedar plank, but it will impart less smoky flavor with each use. Scrub it clean with warm, soapy water and allow it to dry completely before storing. Discard the plank when it becomes excessively charred or cracked.

Q: What if I don’t have a grill?
A: You can bake the salmon on the cedar plank in the oven. Preheat the oven to 400°F (200°C) and bake for approximately 20-25 minutes, or until the salmon is cooked through.

Q: Can I use a different type of fish?
A: While salmon is the classic choice for cedar plank grilling, other oily fish like trout or mackerel would also work well. Adjust cooking times accordingly.

Q: How do I prevent the salmon from sticking to the plank?
A: Ensuring the plank is well-soaked and preheated helps prevent sticking. You can also lightly oil the plank before placing the salmon on it.

Final Thoughts

I encourage you to try this Marinated Cedar Plank Salmon recipe and experience the unique flavors and aromas that have captivated my family for generations. Whether you’re a seasoned grill master or a novice cook, this dish is sure to impress. Feel free to experiment with the marinade and add your own personal touch. I’d love to hear about your culinary adventures and any variations you create! Perhaps you’ll pair it with a crisp Sauvignon Blanc or a light-bodied Pinot Noir. Bon appétit!

Marinated Cedar Plank Salmon Recipe