Elevate your dinner with Cedar Planked Salmon, where tender, marinated fillets are infused with smoky cedar and bold flavors of soy, ginger, and garlic. Pair it with a vibrant Pinot Noir, whose bright red fruit and silky texture perfectly complement the salmon’s savory richness and subtle smokiness. This pairing creates a harmonious and unforgettable dining experience, perfect for any occasion.
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
Directions
Soak cedar planks for at least 1 hour in warm water. Soak longer if you have time.
Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a shallow dish.
Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated.
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.
Remove salmon from marinade and place on planks, discard marinade.
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.