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Serving the Cedar Planked Salmon with Roasted Wild Mushrooms, Spinach & Garlic

Crazy Delicious Cedar Planked Salmon with Honey, Soy & Ginger Glaze

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! Actually a simple recipe - I'll walk you through it! Delicious the next day too.
Prep Time: 3 hours
Cook Time: 20 minutes
Servings: 6 servings
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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

For Grilled Lemon Wedges: Slice 3, 1/3" rounds of lemon, brush both sides with neutral oil and grill each side until nice grill marks form. Can cut each in half for 6 servings. 
This recipe may not be reproduced with out the consent of its author, Karen Sheer.
COURSE: Main Course
CUISINE: American, Asian Influence
KEYWORDS: cedar planked salmon, Honey, Soy & Ginger Glaze
Nutrition Facts
Crazy Delicious Cedar Planked Salmon with Honey, Soy & Ginger Glaze
Amount per Serving
Calories
361
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
114
mg
38
%
Sodium
 
522
mg
23
%
Potassium
 
1066
mg
30
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
42
g
84
%
Vitamin A
 
115
IU
2
%
Vitamin C
 
2
mg
2
%
Calcium
 
33
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.