Cedar Plank Teriyaki Salmon
Elevate your grill game with this irresistibly smoky and flavorful Cedar Plank Teriyaki Salmon recipe. Perfectly marinated in a rich homemade teriyaki sauce made with soy sauce, brown sugar, honey, garlic, and fresh ginger, these salmon fillets are grilled atop soaked cedar planks, infusing them with a subtle, aromatic woodsy flavor. The grilling process locks in juiciness while creating a caramelized glaze thanks to a final brush of teriyaki sauce. Topped with a garnishing of chopped green onions and sesame seeds, this dish is as visually stunning as it is delicious. Ready in just 15 minutes of cook time, this crowd-pleasing recipe is perfect for summer barbecues or an impressive weeknight dinner. Serve with steamed rice and vegetables for a complete meal that’s both healthy and indulgent.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets (skin-on)
- 2 planks cedar planks (food-safe)
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks green onions (chopped, for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
Soak the cedar planks in water for at least 2 hours to prevent them from burning during grilling.
In a medium saucepan, combine soy sauce, brown sugar, honey, minced garlic, grated ginger, sesame oil, and rice vinegar. Place over medium heat and stir until the sugar dissolves.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly add this to the saucepan and stir until the sauce thickens. Remove from heat and allow to cool.
Place the salmon fillets in a shallow dish or resealable plastic bag. Pour half of the cooled teriyaki sauce over the salmon, reserving the remaining sauce as a glaze. Cover and marinate the salmon in the refrigerator for 30 minutes to 1 hour.
Preheat a grill to medium heat (about 375°F). Remove the cedar planks from the water and pat them dry. Lightly oil one side of each plank.
Remove the salmon from the marinade and place the fillets skin-side down on the oiled side of the cedar planks. Discard the used marinade.
Place the cedar planks on the grill grates. Close the lid and grill for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
During the last 5 minutes of grilling, brush the reserved teriyaki sauce over the salmon for extra flavor.
Carefully remove the planks from the grill and let the salmon sit for a couple of minutes. Garnish with chopped green onions and sesame seeds before serving.
Serve with steamed rice and vegetables for a complete meal.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 23.9 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
