Cedar Plank Salmon

Rick Cooks Home Cedar Plank Salmon

Most cedar plank salmon recipes you'll find involve some sort of sweet, sticky glaze made with mustard and lots of brown sugar or honey.

These recipes are fine and the salmon tastes good, but you may not be looking for a confectionary salmon. Also, I think the sweet glaze recipes may have been developed for more inferior farm-raised Atlantic salmon that are usually available frozen in supermarkets year-round.

But say you come across some fresh, wild Alaskan King or Sockeye salmon, and don't want to cover its complex flavors wih a sticky glaze. Here's an Asian style marinade that may work better. (Don't marinate the fish more than an hour.)

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Cedar Plank Salmon

*Serves 6*

3 (12 inch) untreated cedar planks
1/3 c vegetable oil
1 T rice vinegar
1 t sesame oil
1/3 c soy sauce
c chopped green onions
1 t minced garlic
2 (2 lb) salmon fillets

  1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
  2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes or up to 1 hour.
  3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a litle bit.
  4. Place the salmon fillets onto the planks and discard the marinade. Cover and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.