Cedar Planked Salmon

This cedar-plank salmon is a dish my brother prepared for me in Seattle. It is by far the best salmon I’ve ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.


  • 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


  1. Soak cedar planks for at least 1 hour in warm water. Soak longer if you have time.
  2. Stir together soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic in a shallow dish.
  3. Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated.
  4. Preheat an outdoor grill for medium heat. Place planks on the grill grate. Heat planks until they start to smoke and crackle just a little.
  5. Remove salmon from marinade and place on planks; discard marinade.
  6. Close grill cover. Grill salmon until it flakes easily with a fork, about 20 minutes; salmon will continue to cook after you remove it from the grill.