Cedar Planked Salmon Recipe

I tried this recipe last night and it was absolutely amazing! I substituted green onions with minced red onion since I didn't have any. My in-laws were so impressed that they wanted to take a plank home! You can find them at Costco for $8 for a pack of 6. The instructions on the plank suggest that you can reuse it if it's not too charred by cleaning it with warm water and letting it air dry. Additionally, to save time, you can presoak and freeze the planks. I highly recommend giving this recipe a try - it's truly incredible! Thank you for sharing it.

I was blown away by this cedar plank recipe for salmon! Usually, I bake salmon in the oven, but after creating cedar bluebird houses, I had leftover cedar planks and decided to give this method a try. Lesson learned: you don't need to splurge on fancy cedar planks when you can easily get a ten-foot cedar 1x8 from a local lumber yard and cut off a chunk for grilling. Cost-effective and reusable! Despite not having green onions or ginger, I improvised with onion powder and pumpkin pie spice, which surprisingly worked well with the dish. This was hands down the best way we've ever cooked salmon - perfectly grilled on the gas grill in just 18 minutes. Served with a delicious sauce made of Greek yogurt, mayo, lemon juice, dill, sea salt, and pepper, alongside grilled red potatoes and asparagus. Thank you for this fantastic and straightforward recipe! It's a game-changer.

Trying out this recipe tonight. We've prepared salmon this way many times. Our favorite topping is from Portland Palate - a delicious blend of citrus and capers. Tonight, I'll use Aminos instead of Soy sauce. We start grilling with the salmon on the plank without preheating. The plank heats up quickly, so preheating isn't necessary. I aim to remove the plank when the thickest part of the salmon reaches around 135°F. I place the plank in a shallow baking tray with water to prevent too much smoke, enhancing the dining experience with a lovely aroma. Cooking salmon on a cedar plank is a wonderfully easy yet impressive method. Don't hesitate to try it - you'll be glad you did. You can find untreated fence boards at Lowe's or Home Depot, with thicker ones like 5/8 inches working better than 1/2 inch. A fancy plank isn't necessary; just reuse scrap pieces after rinsing. "Walk the plank" to a delightful dinner! Result: I prepared it and we absolutely enjoyed it. Highly recommended. The fresh Columbia River salmon elevated the dish, and I added the ginger, garlic, and green onion from the marinade as a topping.

Wow! This dish was fantastic, and I usually don't enjoy salmon. However, after trying this recipe, I am eager to change my mind. I followed the marinade recipe exactly, except I substituted olive oil for vegetable oil. Instead of grilling, I opted to bake the salmon. To add a little flair, I thickened the leftover marinade on the stovetop with a cornstarch slurry and brushed it onto the cooked salmon. My husband also loved it, so we will definitely be making it again! Next time, we plan to try grilling it for a different twist.

I have been using this recipe for many years, and it never fails to impress. I typically let the marinade work its magic for 1 to 2 hours, allowing the flavors to fully develop. To enhance the presentation, I sprinkle a generous amount of sesame seeds on the salmon before placing it on the plank. After grilling, I strain the marinade and transfer it to a saucepan, where I add a quarter cup of water and bring it to a boil. By incorporating a cornstarch slurry, the sauce thickens beautifully, providing a delightful accompaniment to the salmon, rice, and vegetables. This versatile marinade also works wonders with chicken breast chunks, which I skewer and grill to perfection. Intrigued by a suggestion, I am eager to experiment with shrimp next.

I had been baking salmon for a while and was tired of the same old taste. Luckily, I stumbled upon this recipe and already had cedar planks in my pantry. I decided to give it a try and although I had to use powdered ginger instead of fresh or frozen diced ginger, the result was amazing! My husband absolutely loved it and declared it the best salmon he has ever had, which is saying a lot considering our age (LOL). As an extra touch, I didn't want to waste the marinade so I simmered it in a saucepan and drizzled it over the salmon after serving. It was incredibly delicious!

The whole family absolutely adored this dish! I accidentally left out the vegetable oil, which I think made the flavors more robust. Instead of using green onions, I opted for shallots and really went all in with the ginger and garlic. I even left the skin on the fish this time (I tend to be a bit careless with following recipes!). I'm going to give it another go tonight, without the vegetable oil and skin on, to see if I can recreate the same magic! I served it alongside broccoli and sticky sweet rice. I cooked it in the oven at 425 degrees for about 15 minutes, though I was focused on observing the fish to prevent overcooking rather than strictly following the timer.

Here is the rewritten review: I cooked this dish last night and it turned out amazing! I soaked the planks for approximately 3 hours. I grilled indirectly, and the plank didn't catch fire. I made some small adjustments by using olive oil instead of vegetable oil and opting for low-sodium soy sauce. The ingredients were perfect, resulting in a flavorful dish that wasn't overpowering. One note is that I maintained the grill at 350 degrees, and it took longer than anticipated to cook fully. Next time, I'll try increasing the heat to 400. Already looking forward to making it again!

I tried out the marinade from this recipe but opted to bake the dish in the oven at 375 degrees. I wrapped the fillets in aluminum foil, poured over some extra marinade, and sealed it up tight. I then placed the sealed salmon in a glass dish and baked it for 35 minutes. The aroma that filled the house while it was baking was absolutely delightful! The salmon came out incredibly moist and tender. I paired it with some rice and a sprinkle of fresh mint on top. It was absolutely delicious! I can't wait to make this dish again!

This has become my ultimate go-to fish recipe, surpassing all others I've tried. I stuck to the ingredients as listed, and I strongly suggest using fresh ginger and garlic for that extra flavorful punch instead of the dried versions. The only tweak I made was opting to bake it in the oven. I prepared the cedar plank by soaking it and then set it on a wire rack over a foil-lined cookie sheet. I baked it at 360F until the fish reached an internal temperature of 145F, resulting in a moist, flaky, and tender dish. Highly recommended!

I decided to make a double batch of this recipe for our family gathering of 12. The kids and grandkids, including 5 little ones under 8, absolutely loved it and were asking for seconds (which is rare for them). Following a tip from another review, I soaked the planks for 6 hours and oiled the top surface before placing the salmon on them. The result? The planks didn't catch fire, the salmon cooked perfectly, and cleaning them afterwards was a breeze with just hot water. Being able to reuse the planks is a bonus, so I'll definitely be making this recipe again.

This was the most delicious Pacific king salmon I have ever tasted! The flavor was incredible, and the key is to cook it just right - I found that 135 degrees and letting it rest with foil was perfect. I also soaked my cedar in port wine before cooking, which added a delicious touch to the dish!

Fantastic… even more delightful with a sprinkle of brown sugar on top after taking it off the plank. The sugar melted beautifully in the heat. I should have covered it with foil after removing it from the grill to increase the temperature a bit more for further cooking, which was necessary.

Delicious in its simplicity.

Incredible taste!

This recipe was a breeze to make. I already had most of the ingredients on hand except for the green onions, which I quickly picked up at the store. The flavor was absolutely delicious - we grilled 2 salmon steaks for about 10-12 minutes and they turned out perfectly. My husband believes this is the best salmon recipe I've ever tried. I will definitely be making this again.

This product is amazing! I soaked my cedar planks in red wine and the results were phenomenal.

I made this recipe tonight using a 3lb ocean trout from Costco (cut in half, placed on two cedar planks with the skin on) and it turned out to be the best fish dish I've ever cooked. I had these planks sitting in my drawer for 10 years without ever using them until now. It was so simple! The fish cooked perfectly and although I could have marinated it longer, 30 minutes was all the time I had. I will definitely be making this again.

Wonderful flavors and I stuck to the recipe. Grilling time was perfect. Paired it with a French potato salad and a green salad. Absolutely delicious.

I followed this recipe exactly as written, without any modifications, and it turned out incredibly delicious! I will definitely be making this again soon!