My brother made this salmon on a cedar plank for me in Seattle. I’ve eaten salmon before, but this is by far the finest. I enjoy serving it with roasted asparagus and rice that has an Asian flavor.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 3 (12 inch) untreated cedar planks
- ⅓ cup soy sauce
- ⅓ cup vegetable oil
- 1 ½ tablespoons rice vinegar
- 1 teaspoon sesame oil
- ¼ cup chopped green onions
- 1 tablespoon grated fresh ginger
- 1 teaspoon minced garlic
- 2 (2 pound) salmon fillets, skin removed
Instructions
- Soak cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a shallow dish.
- Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated.
- Preheat an outdoor grill for medium heat. Place planks on the grill grate. Heat planks until they start to smoke and crackle just a little.
- Remove salmon from marinade and place on planks; discard marinade.
- Close grill cover. Grill salmon until it flakes easily with a fork, about 20 minutes; salmon will continue to cook after you remove it from the grill.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 678 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 179 mg |
| Dietary Fiber | 0 g |
| Protein | 61 g |
| Saturated Fat | 9 g |
| Sodium | 981 mg |
| Sugars | 0 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this recipe dozens of times, so big thanks to you AND your brother. I have used sockeye in the past and it’s always been a hit. Smokey leftovers can be used in frittatas, sandwiches, pasta…Now we have some Chinook that we caught on Haida Gwaii. Looking forward to elevating the “king” of salmon even more. Hit the plank, matey!
I’ve been baking my salmon and had gotten so bored with the taste. I found this recipe (already had cedar planks in cupboard). So I went to for it!! I had to substitute powdered ginger unfortunately (I usually have it fresh on hand or diced up frozen). Well, my husband raved (I loved it too), and said hands down it’s the best salmon he’s EVER had. Ever! That is huge (we’re old …LOL). I did one additional thing. I hated to toss the marinade away so drained it into a small sauce pan and boiled it lightly and used it over the salmon after serving. So incredibly great!!!
This is absolutely amazing. I’m not a big salmon person and I found it far exceeded my expectations. My party attendees all loved it and commented on it!
Insanely good. We even thought we overcooked it but it was still phenomenal
This is the best salmon that I have ever eaten. It’s my go to recipe.
Unbelievable flavor. I don’t change a thing, the recipe is perfect the way it is.
AMAZING!!! I’ve been eating salmon all my life and this has become a huge favourite. “Wow!” In every bite, no joke!
I’ve “planked” salmon for a couple of years, but periodically review any recipe to see what other folk are doing with the same dish. I have utterly adopted the Allrecipes marinade version. It’s simple. It’s tasty. I always have the ingredients. People ooh and ah at the table. As a note to others: I DO RE-USE my planks. I find cleaning them after they dry to be the simplest and scrape them rather than scrub them. A hand paint scraper is a cheap/effective tool (just like they use at the Cordon Bleu).
This is one of our favorite ways to prepare salmon. I had to improvise on a few ingredients (powdered ginger, red onion, a little balsamic vinegar to get to 1.5 Tbsp total). It still turned out great!
The flavor is fantastic. I marinated for about an hour before grilling. Hubs and I both loved this. Will make again.
This was the best ever!!!! The hardest part was removing the skin from the raw salmon. We grill salmon a lot; and this recipe will be used from now on! Thank you so much!!!
I have made this several times now. Everyone absolutely loves it. My wife will not order salmon anywhere now. She says nobody else makes it this good. I followed the recipe exactly.
Followed the recipe and the salmon was delicious!
Big family favorite!
No changes made. It’s the same recipe I received from a friend, (in Seattle) The flavor was perfect. Salmon moist.
Wow! We serve salmon alot… usually baked in the oven. Tried this cedar plank recipe because I just finished making a bunch of cedar bluebird houses, and had a bunch of cedar “planks” leftover. Lesson 1: you don’t need to buy fancy, expensive cedar planks anywhere. Just head to your local lumber yard for a ten foot cedar 1×8. Cut off a foot-long chunk. Voila! Cedar grill planks… 2 bucks a peice, and reusable at least once. I didn’t have green onions, so subbed in onion powder. And I can’t believe I didn’t have any ginger in any form, cuz I usually have a shriveled old root in the back of the vegetable drawer. So I subbed in… ready for this: a teaspoon of pumpkin pie spice. Label ingredients: cinnamon, GINGER, allspice. Voila! Lesson 2: Necessity is yo mama of invention! Like I said, we serve salmon alot. Maybe once a week. Buy slabs at Costco and cut them into serving-sized pieces for the freezer. This was CLEARLY THE BEST way we’ve ever cooked it. No, really. Gas grill. 18 minutes. Served with a sauce of plain Greek yogurt, mayo, lemon juice, plenty of dill, sea salt, and ground pepper. Grilled red potatoes and asparagus on the side. THANKS for the terrific, EASY receipe!
Wouldn’t change a thing. It was an easy recipe to follow, and above all delicious!
[In regards to the video]; These cedar planks aren’t cheap! One of the salmon filets could have easily fit onto one of the planks, or cut the filets in half. Also, it’s a waste to use green onions in the marinate. I saved mine to place on the filets after they’re cooked. The garlic & ginger overwhelm the marinate with their flavoring, so the onions contribute little.
The salmon was moist with all the right flavors. Will make again for sure.
Let me start by saying cedar plank salmon is the absolute very best!! I’ve been doing it that way since I first tasted cedar plank salmon at Anthony’s in Seattle. I always used a simple lightly-seasoned approach but read this recipe and tried this variation. It’s excellent. A few suggestions: 1. I buy cedar fence slats at the lumber yard and cut them up. MUCH cheaper. 2. I leave the skin on. 3. I heat up my grill on high and then put on the planks. I then let the planks warm up. The salmon is cooked by the hot plank, steam coming from the plank and the hot air inside the grill. 4. 20 minutes is too long for my grill. I like the salmon to do some browning on top but take care not to over-cook any fish.
So far the best recipe for cooking salmon I tried. I didn’t have fresh ginger so used 1 tsp of ginger powder instead while keeping the rest of the ingredients unchanged. I kept the salmon skin on, made multiple cuts and placed the skin side on the plank. I also added few slices of Lemon on top. The result was great with many compliments from our guests