Name: Cedar Planked Salmon with Asian Inspired Marinade Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: 3 (12-inch) untreated cedar planks; ⅓ cup soy sauce; ⅓ cup vegetable oil; 1 ½ tablespoons rice vinegar; 1 teaspoon sesame oil; ¼ cup chopped green onions; 1 tablespoon grated fresh ginger; 1 teaspoon minced garlic; 2 (2-pound) salmon fillets, skin removed

Jump to Recipe· 4.4 from 20 reviews

If you’re craving something that combines smoky charm with vibrant, tangy flavors, then this Cedar Planked Salmon with Asian Inspired Marinade Recipe is your new best friend in the kitchen. Imagine tender, flaky salmon infused with the rich aromas of cedar smoke and a marinade packed with soy, ginger, and sesame goodness—it’s nothing short of magic! Whether you’re impressing guests or treating yourself on a weeknight, this dish brings together simplicity and sophistication perfectly.

Ingredients You'll Need

The image shows two large bright orange fish fillets lying side by side on a light wooden board, placed on a white marbled surface. On the left side of the board are small clear glass containers with different cooking ingredients, including a dark soy-like sauce, light oil, finely chopped green onions, a small amount of minced ginger, and sliced garlic, all neatly arranged. Below them is a small wooden cutting board. The whole setup is clean and well organized, showing raw ingredients prepared for cooking the fish. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to making this dish come alive. Each element plays a key role, from the cedar planks that impart a subtle smoky flavor to the bright, zesty marinade that awakens the salmon’s natural richness.

3 (12-inch) untreated cedar planks: Soaked in water beforehand, these planks give the salmon a unique smoky essence and help keep it moist while grilling.
⅓ cup soy sauce: This adds a deep, savory umami flavor that forms the base of the Asian-inspired marinade.
⅓ cup vegetable oil: Ensures the salmon stays tender and helps meld the marinade’s flavors together.
1 ½ tablespoons rice vinegar: Brings a bright, slightly tangy touch that balances the richness of the fish.
1 teaspoon sesame oil: Offers a nutty, aromatic lift that’s essential in Asian cooking.
¼ cup chopped green onions: Adds fresh, sharp notes and a pleasing crunch.
1 tablespoon grated fresh ginger: Adds warmth and a hint of spice that energizes the marinade.
1 teaspoon minced garlic: Rounds out the flavors with savory depth.
2 (2-pound) salmon fillets, skin removed: The star of the show—fresh and meaty, perfect for soaking up all those flavors.

How to Make Cedar Planked Salmon with Asian Inspired Marinade Recipe

Step 1: Prepare the Cedar Planks

Begin by soaking your cedar planks in warm water for at least one hour. This step is crucial because wet planks won’t burn quickly on the grill—they’ll gently smolder and infuse the salmon with that signature smoky aroma.

Step 2: Whip Up the Marinade

In a shallow dish, stir together soy sauce, vegetable oil, rice vinegar, sesame oil, chopped green onions, grated ginger, and minced garlic. This simple yet bold marinade sets the tone for every bite, marrying salty, tangy, and aromatic notes in beautiful harmony.

Step 3: Marinate the Salmon

Place your salmon fillets into the marinade, turning to coat fully. Let them soak up those flavors for at least 15 minutes, but if you have an hour, all the better! The longer the salmon marinates, the more intense and vibrant the taste will be.

Step 4: Preheat the Grill and Heat the Planks

Fire up your grill to medium heat. Place the soaked cedar planks directly on the grill grate and let them heat until you see them smoke slightly and hear gentle crackling. This signals the planks are ready for the star ingredient.

Step 5: Cook the Salmon on the Cedar Planks

Remove the salmon from the marinade and place the fillets on the warm planks, discarding any leftover marinade. Close the grill cover and let the salmon cook for about 20 minutes. You’ll know it’s done when it flakes easily with a fork, but remember the residual heat will continue cooking it a bit more.

How to Serve Cedar Planked Salmon with Asian Inspired Marinade Recipe

Two large pieces of bright orange salmon fillet lay side by side on a wooden plank over a grill. Each fillet shows delicate fish texture and is topped with small green chopped herbs and bits of light brown seasoning spread evenly across the shiny surface. The sunlight highlights the rich color and moisture of the fish, and the grill's black bars can be seen beneath the plank. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes add freshness and texture to the final presentation. Sprinkle chopped green onions or toasted sesame seeds over the cooked salmon to enhance its visual appeal and introduce mild crunch. A wedge of lime or a drizzle of extra sesame oil can lift the flavors even further.

Side Dishes

The best companions to this Cedar Planked Salmon with Asian Inspired Marinade Recipe are simple yet flavorful sides. Think steamed asparagus, garlic sautéed greens, or a fragrant jasmine rice infused with a touch of ginger. These sides echo the Asian theme without overpowering the delicate salmon.

Creative Ways to Present

Presentation matters, and this dish offers plenty of room to get creative. Serve the salmon right on the cedar plank for a rustic vibe and wow factor. Alternatively, slice it and layer on a bed of mixed greens or thinly sliced cucumber salad for a fresh twist that’s perfect for warm-weather dining.

Make Ahead and Storage

Storing Leftovers

Any leftover cedar planked salmon should be cooled to room temperature, then stored in an airtight container in the refrigerator. It stays delicious for up to 3 days, making it great for quick lunches or dinner the next day.

Freezing

If you want to save the salmon longer, freezing is an option. Wrap portions tightly in plastic wrap and place them in a freezer-safe container or bag. It’s best eaten within 2 months for optimal flavor and texture. Just thaw in the fridge overnight before reheating.

Reheating

To reheat, gently warm the salmon in a low oven or microwave, making sure not to overcook it. A quick steam over simmering water or a few minutes in a covered skillet on low heat will also keep it moist and tender without drying it out.

FAQs

Can I reuse cedar planks for grilling?

It’s best to use cedar planks only once or twice because they eventually dry out and can burn rather than smoke, which affects the flavor and safety. Always make sure to soak them thoroughly before each use.

What if I don’t have an outdoor grill?

If outdoor grilling isn’t an option, you can broil the salmon in the oven, though you’ll miss the smoky notes from the cedar plank. Use a grill pan on the stovetop for a bit of char flavor, or bake on a cedar plank in the oven.

Can I use skin-on salmon fillets?

Yes! Skin-on fillets work well and help hold the fish together during cooking. If you prefer skinless, just be gentle when handling the salmon to avoid breaking it apart.

How long should I marinate the salmon?

Marinating for 15 minutes is the minimum to infuse flavor, but up to one hour is ideal. Avoid marinating longer than that as the soy sauce and vinegar can start to “cook” the fish and affect texture.

What can I substitute for rice vinegar?

If you don’t have rice vinegar, apple cider vinegar or white wine vinegar are good substitutes that will provide acidity without overpowering the marinade’s balance.

Final Thoughts

I can’t recommend this Cedar Planked Salmon with Asian Inspired Marinade Recipe enough—it's a game changer that brings such a deliciously unique experience to your table. It’s approachable enough for a weeknight but special enough for entertaining, and once you try it, I have no doubt it’ll become one of your all-time favorites too. Give it a go and enjoy every smoky, tender, flavorful bite!

Cedar Planked Salmon with Asian Inspired Marinade Recipe

Ingredients You'll Need