Cedar Grilled Salmon – because orange is the new black



Yet, another seafood recipe from me – and right before Thanksgiving no less.  Just save this recipe for cedar grilled salmon to your favorites so it’s easy to find  a week from now.  When you emerge from the tryptophan coma, craving anything other than poultry and pork, you’ll be thankful that I posted it.

Admit it, there’s something about salmon that  makes it stand out from other fish.  It’s the ginger of the sea – the redheads, not the spice.  You either love it or hate it, but either way you recognize that it’s unique.   Salmon can take a meal up a notch.  It adds distinction, and makes for a posh plate.

Unfortunately, bad cooks often give salmon a bad rep.  You have to be really careful not to dry it out, especially when grilling.  There’s usually a lot of basting involved.  I really don’t have time for that.   I like to grill and chat, which decreases my dependability.  Don’t count on me to baste every few minutes to make sure the fish isn’t dry.  For this reason, I prefer cedar grilled salmon.   Marinade the salmon; grill it on a cedar plank.  It works like a charm!  Cedar grilled salmon is tasty, moist, and looks sophisticated.  Like they say, orange is the new black.

Cedar Grilled Salmon
Recipe Type: seafood
Author: [url href=”http://onceuponatine.com”]Once Upon A Tine[/url]
Prep time:
Cook time:
Total time:
Serves: 4
Cedar grilled salmon produces flavor and moisture. This recipe will make any cook look like a grill master.
  • 1 1/2 lbs salmon fillet
  • 1 1/2 cups soy sauce
  • 1 cedar plank
  • 1 dash fresh ground pepper
  • 1 tablespoon melted butter
  • 1 teaspoon lemon juice
  1. Place cedar plank in water and soak overnight. Place something on top of the plank to keep it completely submerged if necessary. This will prevent the cedar plank from burning while on the grill.
  2. Place salmon in ziplock bag and add soy sauce. Marinade for 5 hours in soy sauce. Flip it over and marinade for an additional 3 hours.
  3. Sprinkle pepper on salmon. Put salmon with the flat side on the cedar plank, and put plank on the grill. Grill over 425 degree heat with lid closed for 20 – 30 minutes or until done. It all depends on the thickness of the fillet. There’s no need to flip the fish while it’s cooking. Check the grill periodically to make sure the plank isn’t burning. It is normal for the plank to turn black and produce smoke, but you definitely don’t want flames. Fire will burn the fish quickly, or at the least dry it out.
  4. Remove salmon and plank from the grill. Mix lemon juice into butter and drizzle over salmon, and garnish as desired. Serve immediately.
Maggi Seasoning is my personal favorite in lieu of soy sauce.[br]For garnish, I recommend sesame, grilled lemon slices, and dill for spectacular color.


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