Grilled Cedar Plank Salmon Recipe
4 basic ingredients, plus some salt and pepper, are all you need to make the flakiest cedar plank salmon on the grill.
Servings 4
Equipment
- 2 untreated cedar grilling planks
Ingredients
- 4 6-ounce salmon filets, skin removed if preferred
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons Japanese barbecue sauce
- 1 tablespoon mayonnaise
- 1 tablespoon light brown sugar
Instructions
- Soak the cedar planks. Soak the cedar planks in warm water, weighting with something heavy, like a soup can, so it stays submerged for 30 minutes up to 3 hours before grilling.
- Preheat the grill to medium-high. Brush the grill grates of any loose bits to avoid flare-ups.
- Prep the salmon. Season the salmon with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper (both sides if using skinned salmon).
- Make the barbecue glaze. In a small bowl, whisk 2 tablespoons Japanese barbecue sauce with 1 tablespoon mayonnaise until smooth. Brush each of the salmon filets with the barbecue mixture, evenly coating the tops and sides of the fish. Sprinkle the fish with 1 tablespoon brown sugar, dividing it equally among the filets.
- Grill the salmon. Place the soaked cedar planks directly on the hot grill grates, close the lid, and watch until wood begins to smoke, about 5 minutes. Transfer the salmon to the hot planks, cover with the lid, and cook for 5-6 minutes or until the fish is opaque and cooked through. Serve hot or at room temperature. Salmon can be refrigerated for up to 3 days.
Notes
Use tongs or a grilling spatula to transfer the cedar grilling planks to a baking sheet and avoid setting the burned plank bottoms on the counter.