If a visit to the Pacific Northwest is on your mind, but won’t fit into your schedule, let your next meal take you there instead. Creative and delicious, Portland’s Planked Salmon is just the exploration-of-a-meal idea you’ve been waiting for. Sustain a bit of the region by starting with the soaked cedar planks atop your grill, allowing the diversely marinated salmon to experience the flaming nature of flavor like it’s never seen before. Book your dinner trip for an unheard-of adventure and you’ll come out smelling like a rose (or cedar), when you make Portland’s Planked Salmon. This will truly be a waterfall of flavor and urban renewal-type trip for your tastebuds. We are really trying not to be weird here; just keeping it real. Enjoy your trip!
Ingredients
- 3 (12-inch) untreated cedar planks
- 1/3 cup soy sauce
- 1/3 cup vegetable oil
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/4 cup green onions, chopped
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 2 (2-pound) salmon fillets, skins removed
Directions
Step 1 –Soak the cedar planks in warm water for at least 1 hour and up to overnight.
Step 2 –In a shallow dish, stir the soy sauce, the vegetable oil, the rice vinegar, the sesame oil, the green onions, the ginger, and the garlic together.
Step 3 –Place the fillets in the soy mixture and turn to coat.
Step 4 –Cover the fillets and marinate in the refrigerator for at least 15 minutes or up to 1 hour.
Step 5 –Preheat the grill to medium heat.
Step 6 –Place the soaked cedar planks on the grill grate and heat until they start to smoke and crackle.
Step 7 –Transfer the fillets from the marinade and place onto the planks. Discard the marinade.
Step 8 –Close the grill cover and grill the salmon until it flakes easily with a fork and reaches an internal temperature of at least 145 degrees F, about 20 minutes.
Step 9 –Serve.
