Grilled Cedar Plank Salmon
Using a cedar plank to grill salmon is an effortless way to infuse rich, smoky flavor into your dish while keeping the fish wonderfully moist. The plank prevents the skin from sticking to the grill grates, making cleanup a breeze, and pairs perfectly with a sweet-and-savory maple-ginger marinade. Add a quick coleslaw side, and you’ve got a delicious, easy weeknight meal that feels special.
Directions
Special equipment: A cedar grill plank (soak in water for 1–4 hours before cooking to prevent burning).
Preheat your grill to medium heat.
Make the marinade: In a medium bowl, mix rice wine vinegar, maple syrup, soy sauce, fresh ginger, and garlic. Slowly drizzle in olive oil while whisking constantly until emulsified. Set aside ¼ cup of this mixture for the salad dressing.
Marinate the salmon: Pour the remaining marinade over the salmon fillets and refrigerate for 15 minutes to let the flavors penetrate.
Prepare the plank: Place the soaked cedar plank on the preheated grill, close the lid, and let it heat until it starts to crack (about 15 minutes). This step imparts extra smokiness to the fish.
Cook the salmon: Lay the marinated salmon fillets skin-side down on the heated plank. Season with ½ teaspoon salt and a few grinds of black pepper. Close the grill lid and cook until the salmon is opaque throughout and flakes easily with a fork (15–20 minutes).
Serve the salmon: Remove the plank from the grill. Use a metal spatula to slide the salmon off the plank—this leaves the skin behind, so you can discard the plank afterward.
Make the coleslaw: While the salmon cooks, toss coleslaw mix, almonds, sesame sticks (or wonton chips), and the reserved marinade in a large bowl until well combined.
Serve the grilled salmon alongside the coleslaw for a complete, flavorful meal. The fish slides easily off the plank, and the smoky, tender flesh pairs perfectly with the crisp, tangy salad.
