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Chinook SalmonEasyGrilled

Cedar Plank Chinook Salmon

King salmon grilled on a soaked cedar plank with a honey-soy glaze. The plank imparts subtle smokiness while keeping the fish incredibly moist. One of the best ways to cook a fresh king.

Prep: 20 min Cook: 20 min Total: 40 minServes
4

Ingredients

Glaze

  • •3 tbsp soy sauce
  • •2 tbsp honey
  • •1 tbsp fresh lemon juice
  • •1 clove garlic, grated
  • •1 tsp fresh ginger, grated
  • •1 tsp sesame oil

Fish

  • •1½ lbs chinook salmon fillet, skin on, pin bones removed
  • •1 cedar grilling plank, soaked in water 1 hour minimum
  • •Salt and black pepper
  • •Lemon wedges and sliced scallions to serve

Instructions

  1. 1Soak cedar plank in water for at least 1 hour (weigh it down with a can).
  2. 2Mix glaze ingredients in a small bowl.
  3. 3Season salmon lightly with salt and pepper. Brush generously with half the glaze. Reserve the rest.
  4. 4Preheat grill to medium-high heat (400°F).
  5. 5Place soaked plank on grill. Close lid and heat for 3 minutes until it starts to smoke and crackle.
  6. 6Place salmon skin-side down on the hot plank. Close lid and cook 15–20 minutes until salmon flakes easily but is still slightly translucent in the thickest part.
  7. 7Brush with remaining glaze in the last 5 minutes of cooking.
  8. 8Serve directly off the plank with lemon wedges and scallions.

Pro Tips

Don't skip the soak — a dry plank will catch fire. If the plank ignites on the edges, spritz with water. Internal temp of 125–130°F gives you a moist, barely-cooked center. King salmon is rich enough to handle the bold glaze.