Description
Enjoy perfectly grilled cedar plank salmon with a flavorful brown sugar-soy marinade. This simple 7-step recipe guides you through soaking the cedar plank, marinating the salmon, and grilling it to tender, flaky perfection, infusing the fish with a subtle smoky aroma.
Ingredients
Scale
Salmon
- 1 whole salmon fillet (about 2 pounds)
- 1 cedar plank (soaked in water for at least 1 hour)
Marinade
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the Grill: Preheat your grill to medium heat to prepare for cooking the salmon and to ensure an even grilling temperature.
- Prepare the Marinade: In a bowl, combine olive oil, brown sugar, soy sauce, Dijon mustard, lemon juice, and salt and pepper. Mix thoroughly to create a balanced marinade with savory, sweet, and tangy flavors.
- Position the Salmon: Place the soaked cedar plank on a flat surface and lay the whole salmon fillet on top of it.
- Apply the Marinade: Brush the prepared marinade generously over the entire surface of the salmon to impart flavor and moisture during grilling.
- Grill the Plank: Place the cedar plank with the salmon directly on the preheated grill grates.
- Cook Covered: Close the grill lid and cook for 15-20 minutes, or until the salmon flakes easily with a fork. The cedar plank will emit aromatic smoke that infuses the fish.
- Rest and Serve: Remove the cedar plank from the grill and let the salmon rest for a few minutes before serving to allow juices to redistribute for optimal moisture and flavor.
Notes
- Soak the cedar plank for at least 1 hour to prevent it from catching fire during grilling.
- If you don’t have a cedar plank, you can use foil, but you will miss the smoky cedar flavor.
- Check the internal temperature of the salmon if possible; it should reach 145°F for safe consumption.
- You can add fresh herbs like dill or parsley to the marinade for added freshness.
- Use medium heat to avoid burning the plank or drying out the salmon.
- Let the salmon rest briefly to keep it juicy and tender.
