Today I want to wish all you mother’s out there; you know, the shopper, cook, driver, errand-runner, wife, mother, daughter, sister, friend! For MY Mother’s Day, all I want is to hang out in my backyard, listening to good music with my family and yes! Cedar-Planked Salmon! I love, love, love the smoky flavor and wonderful texture of salmon on a cedar plank. You can soak the planks in water before placing them on the grill, but this year I’ll ask my husband (oh yes, HE’S cooking!) to soak them in wine, sake, or something else…yum! The recipe below is one of my favorites, and check out the links below for more recipes and details on how to cook your cedar plank salmon. Have a wonderful day!
Asian Cedar Plank Salmon
(Adapted from Allrecipes.com)
3 (12 inch) untreated cedar planks 1/4 cup chopped scallions
1/3 cup vegetable oil 1 1/2 tablespoons fresh grated ginger
1 1/2 tablespoons rice vinegar 1 teaspoon minced garlic
1 teaspoon sesame oil 2 (2 pound) salmon filets, no skin
- Soak the cedar planks for at least 1 hour in warm water, sake or white wine. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
That’s it! Simple and delicious! Let me know what you think!
More on Cedar Plank Cooking: