Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays wonderfully moist and the skin doesn’t stick to the grates. We spiced ours up with a maple-ginger marinade and whipped up a quick side salad for a tasty, incredibly easy weeknight meal.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup rice wine vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons grated ginger (from a 2-inch knob)
- 3 cloves garlic, grated
- 1/2 cup olive oil
- Four 6-ounce salmon fillets, skin on (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper
- One 10-ounce bag coleslaw mix
- 1/2 cup sliced almonds
- 1/2 cup sesame sticks or wonton chips
Instructions
- Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
- Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
- Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
- While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 965 |
| Total Fat | 73 g |
| Saturated Fat | 12 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 15 g |
| Protein | 42 g |
| Cholesterol | 96 mg |
| Sodium | 925 mg |
Reviews
Great recipe! I was out of rice wine vinegar but used white wine vinegar instead. I agree with previous reviews, best salmon ever!!
Best salmon I ever made. I only put the garlic in the portion of the marinade that went on the fish – used the rest of the garlic-free dressing on the slaw. Added a little hot chili oil to it. The fish was INSANE – cooked partially by heat, partially by smoking – even has that deep pink look of smoked fish. A delicacy in every way.