Unlock an unparalleled culinary experience with this cedar plank Grilled Teriyaki Salmon. Every time you prepare it, expect perfectly tender, incredibly flakey, and profoundly delicious results. This remarkable recipe begins with a meticulously crafted ginger buttermilk marinade, designed not only to tenderize the salmon to perfection but also to infuse it with a harmonious blend of sweet, spicy, and robust flavors that dance on your palate.
The magic of grilling on cedar planks extends beyond just flavor; these planks act as a protective barrier, shielding the delicate fish from the harsh intensity of direct heat. This crucial step ensures that your salmon remains beautifully moist and succulent throughout the cooking process, absorbing a subtle, aromatic smokiness that elevates the teriyaki profile. Serve this extraordinary grilled salmon teriyaki recipe alongside vibrant Lemon Herb Rice, a refreshing Cucumber Tomato Avocado Salad, tender Oven-Roasted Asparagus, or a rustic summer Bruschetta with Tomato and Basil for a complete and unforgettable meal.
Experience the Best Grilled Teriyaki Salmon Recipe
This Teriyaki Salmon, expertly grilled on cedar planks, is more than just a meal; it’s a healthy, easy-to-prepare culinary delight that promises to win over even the most discerning eaters. Whether your family typically enjoys fish or not, this recipe is designed to impress with its layers of flavor and tender texture. We begin with our secret weapon: an effortless buttermilk and ginger marinade that imbues the salmon with an incredible depth of taste and helps maintain its juicy integrity. Grilling on cedar planks then infuses each filet with a fragrant, smoky essence that beautifully complements the vibrant teriyaki flavors.
You have full control over the final touch, applying as much or as little of the rich teriyaki sauce as you desire. For an ideal serving presentation and an extra burst of flavor, I recommend garnishing this grilled cedar plank salmon with a sprinkle of lightly toasted sesame seeds and thinly sliced green onions. Serve it elegantly over a bed of fluffy white or nutritious brown rice, accompanied by your favorite grilled seasonal vegetables. It’s a dish that’s incredibly simple, exceptionally healthy, and unbelievably delicious, making it perfect for weeknight dinners or special occasions.
If your culinary journey is seeking more delightful salmon creations, be sure to explore our Simple Salmon, effortlessly prepared in an air fryer, the convenient and flavorful Teriyaki Salmon Bowls, and our bright and zesty Honey Citrus Salmon Bowls. Each offers a unique take on this versatile and nutritious fish.
Key Ingredients for Teriyaki Grilled Cedar Plank Salmon
Crafting the perfect grilled teriyaki salmon starts with selecting the finest ingredients and understanding how each contributes to the final masterpiece:
- Salmon – The star of our dish! You can opt for either fresh or flash-frozen salmon fillets. When choosing fresh salmon, look for thick, vibrant, moist pieces that are free of any brown spots and possess a mild, ocean-like scent, not an overpowering “fishy” odor. Varieties like Atlantic, Sockeye, or King salmon all work beautifully, offering distinct textures and richness. Aim for individual fillets of 4-6 oz for even cooking and serving.
- Salt and Pepper – These fundamental seasonings are crucial for enhancing the natural flavors of the salmon before the teriyaki glaze is applied. A simple sprinkle elevates the taste significantly.
- Teriyaki Sauce – The backbone of our glaze. You have the flexibility to use your favorite high-quality store-bought teriyaki sauce or embark on a culinary adventure by making your own from scratch. Popular brands like PF Changs or Soy Vey are excellent choices known for their balanced sweet and savory profiles.
- Ground Ginger – This warming spice adds an earthy, aromatic depth to the teriyaki glaze. It’s mixed with brown sugar and sprinkled over the sauced salmon, creating a delightful crust and an extra layer of flavor complexity.
- Brown Sugar – Essential for balancing the savory notes of the teriyaki sauce and achieving that coveted caramelized glaze. Both light and dark brown sugar work well, with dark brown sugar offering a slightly richer molasses flavor.
- Sesame Seeds – These tiny seeds provide a delicate nutty flavor and a pleasing textural contrast. Lightly toasting them before sprinkling enhances their aroma and crunch, making them an indispensable garnish.
- Green Onions – Offering a mild, fresh onion flavor and a vibrant green hue, thinly sliced green onions (scallions) are the perfect final flourish, adding freshness and visual appeal to the dish.
The Invigorating Ginger Buttermilk Marinade
The secret to our salmon’s incredible tenderness and depth of flavor lies in this simple yet powerful marinade:
- Buttermilk – Far from just adding flavor, buttermilk is a fantastic natural tenderizer. Its gentle acidity works magic on the salmon protein, breaking it down slightly to ensure a wonderfully moist and flakey result without “cooking” the fish like harsher acids might. Any type of buttermilk will yield excellent results.
- Ginger – For the most potent and zesty flavor, fresh ginger is highly recommended. Simply peel and then finely mince or grate it. Its pungent, sweet-spicy notes are key to the marinade’s distinctive taste.
- Garlic – Fresh garlic cloves deliver an incomparable aromatic punch. While fresh is always best for flavor, jarred minced garlic can be used as a convenient substitute if that’s what you have on hand.
- Green Onions – Thinly sliced, these add a mild oniony freshness and a subtle bite that complements the other marinade components.
- Lemon – Slices of whole lemon, rind included, infuse the marinade with bright, citrusy notes that cut through the richness of the salmon and teriyaki, adding a refreshing zest.
- Red Pepper Flakes – A touch of red pepper flakes introduces a gentle warmth and a subtle kick, awakening the palate and adding another dimension to the marinade’s flavor profile. Adjust the quantity to your preferred spice level.
Step-by-Step: How to Make Teriyaki Salmon On the Grill
Follow these simple instructions to achieve perfectly grilled cedar plank teriyaki salmon:
- Prepare the Cedar Planks. Begin by thoroughly submerging your cedar planks in water. Place a heavy object on top to keep them fully immersed. Allow them to soak for a minimum of 1 hour, with 2-4 hours being ideal. This prevents the planks from igniting and creates the smoky steam that infuses flavor into the salmon.
- Craft the Buttermilk Marinade. In a large freezer bag (or a spacious bowl), combine the buttermilk, minced fresh ginger, minced garlic, thinly sliced green onions, lemon slices (rind included), and red pepper flakes. Seal the bag tightly (or cover the bowl) and shake it vigorously to ensure all ingredients are well combined and the flavors meld.
- Marinate the Salmon. Carefully add the salmon fillets to the prepared buttermilk marinade, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours. For deeper flavor and maximum tenderization, you can marinate the salmon overnight (up to 8-12 hours).
- Preheat the Grill and Planks. Preheat your grill to high heat for approximately 10 minutes. Once hot, place the soaked cedar planks directly onto the grill grates. Allow them to preheat for another 3-4 minutes, or until you start to smell the cedar aroma and possibly see a light char on the underside. Then, reduce the grill temperature to medium heat and close the lid to maintain a consistent cooking environment.
- Season and Sauce the Salmon. Remove the marinated salmon fillets from the refrigerator and pat them thoroughly dry with paper towels. This crucial step helps create a better sear and allows the glaze to adhere beautifully. Season both sides of the salmon generously with salt and pepper. Next, slather each fillet with 1-2 tablespoons of your chosen teriyaki sauce. In a separate small bowl, combine the ground ginger and brown sugar, then evenly sprinkle about 1 tablespoon of this sweet-spicy mixture over the top of each sauced salmon fillet.
- Grill Teriyaki Salmon to Perfection. Carefully place the seasoned salmon fillets, skin side up, directly onto the preheated cedar planks on the grill. Close the grill lid and cook for 12-15 minutes. The salmon is perfectly cooked when it reaches an internal temperature of 145 degrees Fahrenheit (measured at the thickest part with an instant-read thermometer) and flakes easily with a fork when gently probed in the center. Avoid overcooking to maintain moisture.
- Allow to Rest. Once cooked, remove the cedar planks with the salmon from the grill. If desired, brush with a little more teriyaki sauce for an extra glossy finish and deeper flavor. Let the salmon rest for 5 minutes. This allows the juices to redistribute, resulting in an even more tender and flavorful fish.
- Serve and Enjoy. To serve, transfer the salmon from the planks to serving plates. Garnish generously with additional toasted sesame seeds and freshly sliced green scallions. This adds a final touch of visual appeal, flavor, and texture. Enjoy your perfectly grilled, aromatic teriyaki salmon!
Expert Tips and Tricks for Grilling Salmon
Mastering cedar plank salmon is easy with these helpful hints:
- Scent Check for Planks: You’ll know your cedar planks have preheated sufficiently when you begin to smell their distinct, aromatic woodsy fragrance wafting from the grill. This indicates they are ready to impart their unique flavor.
- Even Cooking with Fillets: Cutting your salmon into individual, portion-sized steaks (4-6 oz each) before marinating and grilling allows for more even cooking. It also maximizes the surface area, ensuring each piece absorbs more of the delicious marinade and teriyaki glaze, resulting in a consistently flavorful experience.
- Effortless Cleanup with Freezer Bags: Utilizing a gallon-sized freezer bag for marinating the salmon is a game-changer for easy cleanup. Simply seal, shake, and then discard the bag after use. If a bag isn’t available, a large, shallow dish or bowl works perfectly well.
- Seasoning is Key: Always remember to season your salmon with salt and pepper *before* applying the teriyaki sauce. The buttermilk marinade contains no salt, so this initial seasoning step is absolutely crucial for building layers of flavor and ensuring the most delicious, well-rounded taste in your finished dish.
- Gentle Reheating for Leftovers: When reheating any leftover grilled salmon, be cautious with the temperature. Do not attempt to reheat it at temperatures much higher than 275 degrees F. Higher heat risks drying out the delicate fish, leaving it tough and unappetizing. A low, slow reheat ensures it stays moist.
- Monitor Plank Temperature: While cedar planks are designed to withstand heat, keep an eye on them. If a plank starts to flame up too much, you can briefly remove it, spritz it with water, or move it to a cooler part of the grill to control the flames.
- Choosing Your Cedar Planks: Look for food-grade, untreated cedar planks specifically designed for grilling. Avoid cedar that has been treated for construction purposes. You can find these at most grocery stores, outdoor cooking retailers, or online.
Frequently Asked Questions About Grilled Teriyaki Salmon
When planning your meal, a good general guideline is to allocate about 4-6 ounces of salmon per adult serving. This amount typically satisfies most appetites, though some adults may prefer slightly more and younger children might eat less. Adjust based on your guests’ appetites and whether the salmon is the main dish or part of a larger spread.
The USDA recommends cooking fish to a minimum internal temperature of 145 degrees Fahrenheit for food safety. This temperature should be measured at the thickest part of the fillet using an instant-read digital thermometer. Visually, salmon is done when its flesh turns opaque throughout and flakes easily when gently pressed with a fork. It’s important to avoid overcooking, as this can lead to dry, less flavorful salmon.
Firstly, finding high-quality cedar planks is essential. These cedar planks are a great, inexpensive option that consistently deliver excellent results. The most critical step is to thoroughly soak them in water for at least 2 hours, and ideally up to 4 hours. To ensure they remain fully submerged, I recommend placing them in a pan or a large bowl and weighing them down with something heavy, such as a plate or another bowl filled with water. This process saturates the wood, preventing it from catching fire on the grill and allowing it to create flavorful steam for your salmon.
Absolutely! While cedar planks add a unique smoky flavor and help keep the salmon moist, you can certainly grill this teriyaki salmon directly on grill grates. To do so, ensure your grates are clean and well-oiled to prevent sticking. Cook the salmon over medium-high heat for about 4-6 minutes per side, or until it reaches the desired internal temperature of 145°F and flakes easily. You can also bake the salmon in the oven at 400°F (200°C) for 12-18 minutes, or pan-sear it.
Both charcoal and gas grills work wonderfully for cedar plank salmon. A charcoal grill will impart a more intense, authentic smoky flavor, especially if you add a few wood chips (like apple or cherry) to the coals. A gas grill offers more precise temperature control and convenience, allowing you to easily maintain the medium heat needed for optimal cedar plank cooking. Regardless of the grill type, ensure it’s clean and preheated properly for the best results.
Storing and Reheating This Grilled Salmon Recipe
To ensure your delicious leftovers remain enjoyable:
- Refrigerator Storage: Any leftover glazed teriyaki salmon should be promptly transferred to an airtight container and stored in the refrigerator. It will maintain its quality and freshness for up to 3 days.
- Reheating Instructions: For best results and to prevent drying out, reheat salmon gently. Place the salmon fillets on a baking sheet and warm them in a low oven, set to approximately 275 degrees F (135°C), for about 10-15 minutes, or until just warmed through. Avoid high heat, which can make the salmon tough and dry. Alternatively, you can gently reheat in a microwave on a low setting for short bursts, checking frequently.
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Grilled Teriyaki Salmon Recipe
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Ingredients
- 3 pounds salmon , cut into 4-6 oz filets for individual servings
- 3 large cedar planks , untreated, food-grade
Ginger Buttermilk Marinade
- 2 cups buttermilk, for tenderizing and flavor
- 1/2 cup ginger, freshly minced for best flavor
- 3 cloves garlic, finely minced or crushed
- 1/2 cup green onions, thinly sliced (scallions)
- 1 whole lemon, thinly sliced with rind on
- 1 tablespoon red pepper flakes, adjust to desired spice level
Teriyaki Glaze & Seasoning
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground preferred
- 1 cup teriyaki sauce, your favorite store-bought brand or homemade
- 1 teaspoon ground ginger, for the sweet glaze topping
- 1/2 cup brown sugar, light or dark, for caramelization
Optional Garnish
- 1 tablespoon sesame seeds, lightly toasted for extra flavor
- 1 tablespoon green onions, thinly sliced (scallions) for freshness
Instructions
- Soak Cedar Planks: Submerge the cedar planks completely in water, using a heavy weight to keep them immersed. Allow them to soak for 1 to 4 hours to prevent burning and ensure maximum smoke infusion.
- Prepare Marinade: To make the luscious buttermilk marinade, combine the buttermilk, minced ginger, minced garlic, thinly sliced green onions, lemon slices, and red pepper flakes in a large freezer bag. Seal the bag securely and shake it thoroughly until all ingredients are well distributed.
- Marinate Salmon: Add the salmon fillets to the prepared buttermilk marinade in the bag. Ensure all surfaces of the salmon are coated. Refrigerate for a minimum of 2 hours, or for an even richer flavor and tenderness, marinate overnight (up to 12 hours).
- Preheat Grill & Planks: Preheat your grill to high heat for 10 minutes. Place the soaked cedar planks directly on the hot grill grates and preheat for an additional 3-4 minutes, until you can smell the aromatic cedar. Then, reduce the grill temperature to medium and close the lid.
- Season & Glaze Salmon: While the grill heats, remove the salmon fillets from the marinade and pat them thoroughly dry with paper towels. Season both sides of the salmon generously with salt and black pepper. Next, slather each salmon fillet with 1-2 tablespoons of teriyaki sauce. In a small bowl, combine the ground ginger and brown sugar, then sprinkle about 1 tablespoon of this sweet ginger mixture over the top of each sauced fillet.
- Grill Salmon: Place the seasoned salmon fillets, skin side up, onto the preheated cedar planks on the grill. Close the grill lid and cook for 12-15 minutes, or until the salmon reaches an internal temperature of 145 degrees Fahrenheit and flakes easily when a fork is inserted into the center of the thickest part.
- Rest & Serve: Carefully remove the salmon (still on the planks) from the grill. If desired, brush with an additional amount of teriyaki sauce for extra shine and flavor. Let the salmon rest for 5 minutes.
- Garnish & Enjoy: To serve, transfer the salmon to plates and top with toasted sesame seeds and thinly sliced green scallions. Indulge in this incredibly flavorful and tender Grilled Teriyaki Salmon!
Video Tutorial
A video tutorial for this recipe would typically be embedded here, offering visual guidance for each step, from preparing the marinade to grilling the salmon perfectly on cedar planks. This visual aid could demonstrate the ideal consistency of the marinade, how to properly soak the planks, how to place the salmon on the grill, and how to check for doneness, ensuring you achieve fantastic results every time.
Notes
Reheating Method: For optimal results and to prevent the salmon from drying out, reheat it on a baking sheet in a low 275 degrees F (135°C) oven for approximately 10-15 minutes, or until it is thoroughly warmed through.
Nutrition Information (Estimated per Serving)
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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This exquisite Teriyaki Grilled Cedar Plank Salmon recipe is poised to become a staple in your culinary repertoire. It’s not just a meal; it’s an experience that delivers a perfect blend of smoky aroma, delicate texture, and irresistible flavor. Thanks to its incredibly simple yet effective ginger buttermilk marinade, each bite of salmon promises to be tender, flakey, and bursting with a sweet and savory taste that will leave you craving more. Prepare to impress your family and friends with this effortlessly delicious and healthy salmon dish!