Ingredients
- 1/3 cups olive oil
- 1 1/2 tbsp rice vinegar
- 1 tsp soy sauce
- 1/4 cup green onions (chopped)
- 1 tbsp fresh ginger root (grated)
- 1 clove garlic (minced)
- 1 kg salmon (wild caught preferably)
Instructions
- Soak the cedar planks for a minimum of 1 hour prior to grilling
- In a shallow dish, prepare the marinade. Mix together the olive oil, rice vinegar, sesame oil, soy sauce, green onions, fresh ginger root, and fresh garlic.
- Place the salmon fillets in the marinade, cover and refrigerate for 30 to 60 minutes.
- Preheat the grill at medium heat (approx. 350 degrees Celsius). Place the planks on the grill and allow them to heat to point of smoking slightly (without igniting!) Adjust the flame as needed to prevent burning. If you are having difficulty with this, try the cedar planks over indirect heat.
- Place the salmon fillets onto the planks and discard the marinade. Close the BBQ and grill for approximately 20 minutes. You can tell that fish is cooked when you can flake it with a fork.
Cedar Plank Salmon – Get your ApronsOnPeople.com
This salmon recipe will not disappoint! Keep the heat outdoors with this beautiful grilled salmon recipe. If your budget allows, consider wild caught salmon. Pair this with a rice pilaf and salad – you will have an impressive meal. Enjoy!
*Note: Soak (submerse) the cedar planks in warm water for a minimum of 1 hour prior to grilling. Depending on the size of portions, grill approx. 2 – 3 servings/portions per plank.
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- 1/3 cups olive oil
- 1 1/2 tbsp rice vinegar
- 1 tsp soy sauce
- 1/4 cup green onions (chopped)
- 1 tbsp fresh ginger root (grated)
- 1 clove garlic (minced)
- 1 kg salmon (wild caught preferably)
Soak the cedar planks for a minimum of 1 hour prior to grilling
In a shallow dish, prepare the marinade. Mix together the olive oil, rice vinegar, sesame oil, soy sauce, green onions, fresh ginger root, and fresh garlic.
Place the salmon fillets in the marinade, cover and refrigerate for 30 to 60 minutes.
Preheat the grill at medium heat (approx. 350 degrees Celsius). Place the planks on the grill and allow them to heat to point of smoking slightly (without igniting!) Adjust the flame as needed to prevent burning. If you are having difficulty with this, try the cedar planks over indirect heat.
Place the salmon fillets onto the planks and discard the marinade. Close the BBQ and grill for approximately 20 minutes. You can tell that fish is cooked when you can flake it with a fork.
*Soak (submerse) the cedar planks in warm water for a minimum of 1 hour prior to grilling. Depending on the size of portions, grill approx. 2 – 3 servings/portions of salmon per plank.
*Be prepared to respond to a burning cedar plank by having BBQ tongs and a water bath or spray handy. If you are having difficulty with this, try the cedar planks over indirect/partial indirect heat.
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