Cedar Planked Salmon with Soy-Ginger Marinade Recipe

If you’ve never tried cedar planked salmon, you’re in for a real treat. This Cedar Planked Salmon with Soy-Ginger Marinade Recipe combines smoky goodness from the cedar planks with a vibrant, tangy soy-ginger marinade that’s just bursting with flavor. It’s one of those dishes that feels fancy yet comes together so simply—perfect for impressing guests or enjoying a cozy weeknight dinner.

I especially love how the cedar plank keeps the salmon juicy and imparts that subtle woody aroma without overpowering it. Plus, the soy-ginger marinade adds this irresistible umami kick that makes every bite sing. If you’re looking to elevate your salmon game, this recipe is definitely worth trying out—you’ll find yourself coming back to it again and again.

Ingredients You’ll Need

Most of these ingredients you probably have on hand or can easily find at the store. They all work together to create a marinade that’s savory with a hint of sweetness and a refreshing zing from the ginger. The cedar planks are the real star here, so make sure you get untreated ones made for cooking.

• Untreated cedar planks: Make sure they’re food-safe and soak them before use to prevent burning and infuse that smoky aroma.
• Soy sauce: Provides the salty, umami foundation for the marinade—low sodium is fine if you want to control saltiness.
• Vegetable oil: Helps balance the marinade and keeps the salmon moist as it cooks.
• Rice vinegar: Adds a bright acidity that cuts through the richness of the fish perfectly.
• Sesame oil: A little goes a long way to bring that nutty depth and authentic Asian flair.
• Chopped green onions: Freshiness and a mild onion flavor that complements the ginger beautifully.
• Grated fresh ginger: Essential for that zingy, warming spice and freshness.
• Minced garlic: Adds a subtle savory kick without overpowering anything.
• Salmon fillets (skin removed): I recommend wild-caught if you can; firm, fresh fillets hold up best on the plank.

Variations

I love making this Cedar Planked Salmon with Soy-Ginger Marinade Recipe my own by tweaking the flavors or ingredients depending on mood and season. Don’t be afraid to switch things up if you want to put your personal spin on it—cooking’s all about making a recipe feel like your own.

• Spicy version: I once added a teaspoon of chili flakes to the marinade for a nice heat that played well with the soy and ginger.
• Honey glaze: Sometimes I add a tablespoon of honey or maple syrup to the marinade for a touch of sweetness that caramelizes beautifully on the salmon.
• Use other fish: While cedar planked salmon is classic, I’ve also tried it with steelhead trout with great results.
• Grilled veggies side: For a plant-based twist, marinate your veggies in a similar soy-ginger mixture and grill alongside the salmon.
• Gluten-free tweak: Swap regular soy sauce with tamari or coconut aminos for a gluten-free marinade that tastes just as delicious.

How to Make Cedar Planked Salmon with Soy-Ginger Marinade Recipe

Step 1: Prep Your Cedar Planks and Marinade

Start by soaking your cedar planks in water for at least an hour—this keeps them from catching fire on the grill and lets them release that smoky scent slowly as the salmon cooks. Meanwhile, whisk together the soy sauce, vegetable oil, rice vinegar, sesame oil, chopped green onions, grated ginger, and minced garlic in a bowl. This marinade is the heart of your Cedar Planked Salmon with Soy-Ginger Marinade Recipe, so give it a taste and adjust if you want it saltier or a bit more tangy.

Step 2: Marinate the Salmon

Place your salmon fillets in a shallow dish or a large zip-top bag, then pour half of the marinade over them. Save the rest for brushing later on the plank. Let the salmon soak in these flavors for about 20-30 minutes—any longer and the soy can start to “cook” the fish, so I don’t recommend marinating overnight.

Step 3: Fire Up the Grill and Prepare to Cook

Heat your grill to medium heat—about 350°F if you have a thermometer. While it’s coming up to temperature, place the soaked cedar planks on the grill for 3-5 minutes to get them smoking and heated through. That’s the magic moment when the cedar aroma starts to develop.

Step 4: Grill the Salmon on the Cedar Plank

Transfer the salmon fillets onto the hot cedar planks, skin side down if you left the skin on (but here we removed it), and brush them with the remaining marinade. Close the grill lid and cook for 15-20 minutes, depending on thickness—you want the salmon to flake easily with a fork but still be moist. Keep an eye on flare-ups and move the plank around if you notice any charring.

How to Serve Cedar Planked Salmon with Soy-Ginger Marinade Recipe

Garnishes

When I serve this salmon, I like to sprinkle it with freshly chopped green onions and a few toasted sesame seeds for a little crunch and extra flavor. Sometimes a squeeze of fresh lime or lemon juice right before serving brightens it up even more. If you’re feeling fancy, a handful of thinly sliced fresh cilantro adds a herbal pop that works beautifully.

Side Dishes

I often pair this cedar planked salmon with jasmine or basmati rice and a simple cucumber salad dressed with rice vinegar and sesame oil to keep things light and refreshing. Steamed or grilled asparagus, snap peas, or sautéed bok choy also make wonderful sides that complement those soy-ginger flavors perfectly.

Creative Ways to Present

For a special occasion, I’ve served the entire cedar plank straight at the table, which makes a stunning presentation and keeps the salmon warm while providing that beautiful smoky scent. You could also portion the salmon on individual plates garnished with microgreens and edible flowers to really wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover cedar planked salmon keeps surprisingly well refrigerated for up to 2 days. I store it in an airtight container and separate it from any garnishes or sides to keep textures fresh. The flavor sometimes deepens overnight, which I actually enjoy when reheating.

Freezing

If you want to freeze leftovers, wrap the salmon tightly in plastic wrap and then place it in a freezer bag to avoid freezer burn. I generally freeze for up to 1 month and find that thawing slowly in the fridge overnight helps maintain the best texture.

Reheating

To reheat, I prefer gently warming the salmon in a low oven (around 275°F) on a foil-lined pan for 10-15 minutes, covered loosely with foil to keep moisture in. Microwave reheating can dry it out quickly, so I avoid that if I can.

FAQs

Final Thoughts

Honestly, this Cedar Planked Salmon with Soy-Ginger Marinade Recipe has become a favorite in my house because it turns simple salmon into something truly special without a ton of fuss. The way the cedar aroma weaves into the tangy, savory marinade just can’t be beaten for flavor and presentation. I hope you give it a try soon—and once you do, you might find it becoming your go-to salmon recipe for family dinners, special occasions, or whenever you want to feel a little fancy without the stress.

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