This Asian cedar planked salmon is the best salmon I’ve ever made, some of the best I’ve ever eaten, and a perfect fish dish for entertaining!
You may not be a salmon fan, but this Asian cedar planked salmon recipe could change that. If you are even a lukewarm lover of salmon, definitely give this recipe a try. It is amazing!
The yummy marinade imparts classic Asian flavors~sweet, salty & umami~to the salmon. The cedar planks impart a woodsy, deep flavor that makes even baked filets taste almost like grilled. Make this recipe on the grill, and it will get even more flavor and depth from the smoke.
Ingredients: At the time of this post, I was using Costco’s farmed Atlantic salmon. Since that time, I have changed my thoughts on farmed salmon and only buy wild. Whole Foods is my go-to stop for the biggest selection. I used avocado oil but any oil is fine. A few teaspoons of toasted sesame oil mixed in with whatever oil you use would further intensify the Asian flavor.
Skin on or off? Salmon skin should be left ON during cooking; it removes easily after. For cedar plank cooking, the skin often sticks to the plank; if not, it can be easily peeled off and discarded (although some folks eat it:-).
Make ahead: This Asian cedar planked salmon is perfect to prep a day ahead. Simply marinade the fish overnight, and remove from fridge at least half an hour before cooking to bring it closer to room temp. Any meat or fish cooks better when not placed on heat straight from the fridge.
Bake or Grill? I had high hopes of Zane cooking this salmon on the Big Green Egg, but it poured rain the night we made this. So….I baked the salmon on the cedar planks and was hugely impressed with how it turned out! The photos below show the uncooked filets from fridge to oven.
Savvy tools for this recipe: These cedar planks are the best price I’ve found (12 pack for $20). They are for single use only; many sites recommend not reusing cedar planks for safety reasons. Also, this 12.7″ fish spatula turner is perfect for transferring a large filet from grill to serving platter without tearing. For marinading large filets or other meats, this clear, leakproof plastic container is handy dandy. All of these items are pictured below.
Serving suggestions: I served this with baked sweet potatoes, salad, roasted Brussels sprouts, and corn on the cob (not pictured). For dessert, I made Keto strawberry shortcakes that we amazing; I’ll share the recipe in a future post!
If you try this Asian Cedar Planked Salmon recipe, please share your thoughts in the comments below! As always, thanks so much for visiting my site. Wishing you a joyful, blessed, and savvy day!!!
- fresh salmon filets (I used Atlantic farmed from Costco)
- cedar planks for grill or oven (soak in water at least 3 hours before using)
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 1/4 cup oil
- 3 green onions, sliced thinly or chopped
- 1 fresh jalapeÃ±o, chopped
- Whisk soy sauce, brown sugar, water, oil, onions & pepper until well blended and sugar dissolves.
- Place salmon (skin side up) in container; pour marinade over.
- Cover and refrigerate 12 to 24 hours.
- Soak cedar planks in water for 3 hours.
- Preheat oven to 325 degrees F.
- Place salmon on planks~skin side down.
- Bake for 30-40 minutes or until fish flakes easily with a fork.