Crazy Delicious Cedar Planked Salmon with Honey, Soy & Ginger Glaze
Sep 16, 2021, Updated May 01, 2022
Tender Fillet Of Salmon gets a smokey essence from the cedar plank – but most of all the texture is outrageous and silky smooth!
An easy whisked Asian-inspired Marinade also becomes the Glaze!
Don’t be intimidated – this is a quite simple recipe and on you should be making if you are a salmon lover. Bursting with Umami flavors (“a pleasant savory taste.”) – soy, miso, garlic, salmon and mushrooms (in the side dish.)
This recipe serves 6 – Make an exceptional lunch or dinner the second day… I love it cold too!
Get Started! Basic Instructions:
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Soak a cedar plank in water – I did so for 3 hours
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Whisk the marinade/ glaze ingredients together
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Add 3 tablespoons marinade to the salmon fillet (skinless) refrigerate 30 minutes
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Heat a grill; 375 degrees, works perfectly
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Heat the cedar plank until slightly blackened, turn over, add salmon fillet with scallion strips
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Place plank on grill and close tight
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Cook for 15 minutes (internal temperature 140 degrees) until firm but not overcooked (depends on thickness)
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Add Yuzu juice, reduce marinade by half it’s volume in a skillet – pour over the salmon and serve
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Serve with glaze on top; add thin cut scallions, chopped chives and grilled lemon slices
See the recipe for step-by step directions… this is a recipe that is easy enough for weeknight cooking – and fabulous for entertaining. Double by using two cedar planks and double the pounds of salmon to feed a crowd.
How to know when the Salmon is Perfectly Cooked?
- Use an instant read thermometer – 140 degrees in the thickest part of the fish, or 130 degrees for rare.
- Cooked salmon color inside will be an opaque pinkish white color on the outside and translucent pink on the inside.
- If in doubt, get a peek at the inside of the salmon, use just the tip of a sharp knife to push into it about halfway down. You can see how the fish flakes and see the interior color which should be slightly translucent.
- If it flakes, it’s likely overcooked and dried out.
That white gunk you will see seeping from your salmon is called albumin. It’s a protein—not fat—that pushes to the surface of the fish when you heat it.Once this protein reaches temperatures between 140 and 150 degrees, its moisture is squeezed out, and it congeals and turns white. If much “white stuff” is leaking out – this is a sign you have overcooked the salmon.
Why cook on a Cedar Plank?
With the skin removed, the salmon flesh will be infused with the savory flavor of cedar smoke.
Another benefit of planking is that it infuses steam, so food stays moist as well as tasty… it really does!
Cook indoors too… no Cedar Plank – no problem.
Cook salmon on a parchment lined baking pan at 400 degrees until firm yet a touch pink inside.
You will LOVE this recipe!
Karen
Crazy Delicious Cedar Planked Salmon with Honey, Soy & Ginger Glaze
Equipment
- cedar plank; 7" x 15"
Ingredients
- 2.75 pounds salmon fillet, skin removed
Marinade & Glaze
- 1 tablespoon fresh ginger, grated fine
- 1 tablespoon fresh garlic, peeled, finely grated
- 1/4 cup soy sauce, or gluten free tamari (I use)
- 3 tablespoons raw honey
- 2 teaspoons miso paste, white mild
- 1 tablespoon roasted peanut oil, or 2 teaspoons sesame oil
- 1/4 teaspoon Sichuan chili flakes, or other spicy chile flakes
- 1 teaspoon lemon zest, (minced yellow rind)
- 3 whole scallions (for topping salmon), 5" lengths
- 1 tablespoon pure yuzu juice ( to be added at the end), if not available, use lemon juice
Instructions
- Soak the cedar plank for 3 hours. Place it in a rimmed baking sheet, pour cool water over to cover well and weight down (I used coffee mugs) Then - remove plank from water.
Whisk Marinade/Glaze
- Whisk well the first 8 ingredients; ginger through lemon zest in a bowl.Place the salmon fillet in a pan to hold - spoon 3 tablespoons on top and brush over and under with the marinade. Cover and place in the refigerator for 30 minutes.The rest will be reduced for an awesome glaze!
Ready to Grill!
- Heat the grill (I use a gas grill) to 375 degrees. Place the cedar plank on the grill and let it blacken a little underneath, about 5 minutes. Turn over with tongs.Using a large metal spatula, add the salmon fillet to the plank - add strips of scallion accross the fish.
- Close the grill, try not to peak to often - let the plank smoke and the fish cook. Cooking time will depend on the thickness of the fish and your temperature - should be done, but not overcooked in 15 minutes. (fish will feel firm - an instant read thermometer at 140 degrees at thickest part of the fish is perfectly cooked.)See below - garnish: How to grill lemon slices. Easily done after salmon cooks on grill when still hot.
While salmon cooks; make Glaze:
- Simply place the marinade in a small non reative pot. Add 1 tablespoon Yuzu juice (or lemon juice) and reduce by half it's volume over a simmer. Done in about 5 minutes.
Finish the dish:
- Remove salmon from the cedar pank carefully to a serving platter, or individual plates. Spoon over a portion of glaze with some cooked scallions. For Garnishes add thinly sliced scallions, chopped chives and grilled lemon wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
