Here I am up with yet another mouth-watering recipe made with Salmon. Most probably, the Salmon has such a quality that it can be cooked with dozens of variations in order to have a distinct taste every time. The recipe I am going to tell you here is based on Salmon with maple ginger glaze. It gives some extra cheesy and juicy touch to the recipe.
This dish consists of a fresh salmon fillet that is grilled on a cedar plank to infuse it with a smoky flavor and then glazed with a sweet and tangy mixture of maple syrup, ginger, soy sauce, and garlic. The result is a perfectly cooked, tender, and moist salmon with crispy skin and a sweet and savory glaze that is sure to impress your guests. Cedar plank salmon with maple ginger glaze is easy to make and can be served with a variety of sides such as roasted vegetables or rice pilaf.
HOW LONG SHOULD YOU SOAK CEDAR PLANKS?
I recommend you soak the cedar planks in water for a minimum of 1 hour before grilling. Soaking the planks will also help to create a moist cooking environment, which will keep the salmon moist and tender. This will ensure that the planks are thoroughly saturated with water and will not catch fire during the grilling process
It is also recommended to fully submerge the cedar plank in a large container of water while soaking. You can also add some herbs or wine to the water to infuse some additional flavors into the salmon.
After soaking the cedar planks, remove them from the water and let them drain excess water before placing them on the grill. Place the salmon fillet on the cedar plank and proceed with grilling according to your desired recipe.
CAN YOU REUSE CEDAR PLANKS?
I would say NO. Actually, cedar planks are made for one-time use only. So, if you reuse they will never give you satisfying results. So it is requested that try not to use the planks for the second time.
HOW TO MAKE CEDAR PLANK SALMON
Making cedar plank salmon with maple ginger glaze is so simple. It can be made at home, party especially for outdoor gatherings. I am giving some ingredients which are used to make this recipe:
- Salmon Fillet
- Cedar Plank (Should be soaked in water for 1-3 hours)
- Maple Syrup
- Minced Garlic
- Salt and Pepper
- Soy Sauce
- Grated Fresh Ginger
Now, as the ingredients are listed above, I am giving you the best tips and processes to make this recipe ideally and quickly. All you need is to follow the steps given below:
- Preheat your grill to medium-high heat.
- Take a small bowl and whisk together the maple syrup, soy sauce, grated ginger, and minced garlic to make the glaze.
- Season both sides of the salmon fillet with salt and black pepper.
- Place the soaked cedar plank on the grill and let it heat up for a few minutes.
- Place the seasoned salmon fillet on the cedar plank, skin-side down.
- Brush the glaze over the top of the salmon fillet, making sure to cover the whole surface.
- Close the grill lid and cook the salmon for 15-20 minutes, or until it is fully cooked and flakes easily with a fork.
- Check the salmon occasionally and baste it with more glazes to keep it moist.
- Once the salmon is cooked, carefully remove the cedar plank from the grill using tongs.
- Let the salmon rest for a few minutes before serving. You can serve it on the cedar plank for a rustic presentation, or transfer it to a serving platter.
HOW TO STORE CEDAR PLANK SALMON:
Storing the cedar plank salmon leftovers is so easy. To store Cedar Plank Salmon with Maple Ginger Glaze, first, let it cool down. Then, place it in an airtight container and store it in the refrigerator for up to 3 days. When reheating, preheat your oven to 350°F. Place the salmon on a baking sheet and cover it with foil. Bake it for 10-12 minutes or until it feels warm.
CEDAR PLANK SALMON WITH MAPLE GINGER GLAZE
Ingredients
- 1 ½ lbs Salmon, (Sockeye, Coho, King)
GLAZE
- ½ cup maple syrup
- ⅓ cup tamari, or coconut aminos
- ¼ cup lemon juice
- 3 cloves garlic, minced
- 2 tablespoon grated ginger
GARNISH
- green onion (optional)
Instructions
- Submerge your cedar planks in water for at least 2 hours. You may need to put something heavy on them to keep them under water.
- Add the maple syrup, tamari, lemon juice, garlic and ginger to a small pot on high heat. Bring the sauce to a boil and then turn it down to low, stirring occasionally. Cook for about 10 minutes or until the sauce has reduced in half and becomes thicker, then remove from the heat.
- Turn the grill on medium high until it reaches 350°F (175°C). If possible, use indirect heat.
- While the grill is heating, pat down the salmon to remove any extra moisture. Place the salmon, skin-side down, on the soaked cedar plank and brush the glaze over the whole salmon. (Optional: You can remove the skin from the salmon before placing on the plank.)
- Once the grill has heated, place the cedar plank in the middle of the grill and close the lid. Cook for 12-15 minutes. It's better to slightly under cook the salmon than overcook, as it will continue cooking once removed from the grill. You can add a little more glaze to the salmon halfway through the cooking process.
- Once the salmon is done, turn the grill off and use 2 tongs to transport the cedar plank to a large baking pan. Add optional toppings like green onion and serve immediately.
LISA'S TIPS
- If you're grilling a large filet as I'm doing in this recipe, make sure you get cedar planks that are 15" long. The standard 12" ones are usually too short, but they work fine for 2-4 individual pieces.
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