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Cedar Plank Grilled Salmon

Cedar Plank Grilled Salmon: Smoky Honey Ginger Delight

A delicious Cedar Plank Grilled Salmon dish infused with smoky flavor and a zesty honey ginger marinade, ideal for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Soaking Time 30 minutes
Total Time 1 hour
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • ¼ cup Soy Sauce (or Coconut Aminos) Coconut aminos are gluten-free.
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Lime Juice
  • 2 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, grated
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Fish Sauce
  • 2 tablespoons Honey Adjust to taste.
Salmon
  • 4 oz Salmon Fillets Choose skin-on or skinless as preferred.
  • 1 large Cedar Planks Soak in water beforehand.
Optional Garnishes
  • Lemon slices
  • Fresh dill

Equipment

  • Grill
  • Cedar Planks
  • Resealable Plastic Bag
  • Small bowl
  • Wire Brush

Method
 

Preparation Steps
  1. Soak cedar planks in water for at least 30 minutes, ideally up to 2 hours.
  2. Whisk together all marinade ingredients in a small bowl until smooth.
  3. Place salmon fillets in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes.
  4. Preheat your grill to medium-high heat (375°F to 400°F) and clean the grates.
  5. Place the soaked cedar plank on the grill until it crackles. Position salmon skin-side down, close lid, and grill for 10 to 15 minutes.
  6. Remove the cedar plank from the grill and let the salmon rest for a few minutes before serving garnished with dill and lemon slices.

Nutrition

Serving: 1filletCalories: 250kcalCarbohydrates: 8gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 700mgSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 1mgIron: 2mg

Notes

Make sure to soak the cedar planks long enough to maximize smoky flavor. Use a meat thermometer to ensure the salmon reaches an internal temperature of 145°F.

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