Cedar Plank Salmon

by Sabrina Snyder

Published on

0 Comments

4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Marinate 1 hour
Total Time 1 hour 25 minutes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Cedar Plank Salmon is an easy recipe for perfect salmon with a smoky flavor, flakey and tender texture, and deliciously tangy marinade.

This Salmon Dish is made just as easily as Grilled Chicken, and is a nice healthy swap in your mealtime routine. You’ll be surprised at the simplicity of this recipe.

Sabrina’s Cedar Plank Salmon Recipe

Whether you’re looking for a healthy and tasty dinner option, or a unique and flavorful way to cook fish, this Cedar Plank Salmon recipe is one you’ll want to try. The cedar plank method adds a smoky, woodsy flavor to the fish, and you get much juicier salmon. Make busy weeknights even easier by preparing the marinade and soaking the cedar planks the night before. You can even satisfy someone who isn’t a big fan of fish with this dinner.

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Cedar Plank Salmon Recipe

Cedar Plank Salmon is an easy recipe for perfect salmon with a smoky flavor, flakey and tender texture, and deliciously tangy marinade.
Yield 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Salmon filet on dinner plate with asparagus, and fork.
PrintRate

Ingredients
 

  • 4 cedar planks , cooking grade
  • 4 salmon filets , about 6 ounces each

Salmon Marinade:

  • 1/2 cup low sodium soy sauce
  • 1/2 cup vegetable oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1/3 cup green onions , thinly sliced
  • 3 cloves garlic , minced
  • 2 tablespoon fresh ginger , minced
  • 1/2 teaspoon ground mustard

Instructions

Prep:

  • Soak cedar planks for at least 2 hours in room temperature water.

Salmon Marinade:

  • In a large shallow container or a ziplock bag, add the soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, garlic, ginger and ground mustard.
  • Stir to combine.
  • Add in salmon filets and turn to coat.
  • Marinate for up to 1 hour (best to marinade while wood planks are soaking).

To Cook:

  • Heat half your outdoor grill on medium heat.
  • Add the planks on the grates in indirect heat (on the side of the grill that is not on).
  • When the planks just start to smoke and make small popping noises, its ready to add the salmon.
  • Remove the salmon from the marinade, letting them drip dry and placing them onto the planks.
  • Discard the marinade.
  • Close the grill cover and let cook for 15-18 minutes, until flaky.

Nutrition

Calories: 530kcal | Carbohydrates: 4g | Protein: 37g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1225mg | Potassium: 994mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 151IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg

Want to save this recipe? Create a free account to easily save your favorite recipes

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.