Cedar Plank Salmon with Ginger Orange Chili Glaze

by Rachel on July 6, 2013

Cedar Plank Salmon

This recipe is from my fabulous father who loves to cook, especially if it is for others. You’ll need to purchase cedar planks in order to make this dish (or chop down a cedar tree). You’ll find them (cedar planks, not cedar trees) at kitchen supply stores like Williams-Sonoma, or in your local fish monger (I love using that word). You can use cedar planks on your outdoor grill, but this recipe is for your oven. Sometimes we can’t get to a grill (it’s snowing, or raining, or we don’t own a grill). Cedar plank salmon can definitely be made indoors – though you probably want to have a few windows open so that you don’t set off your smoke detectors.

Cedar Plank Salmon with Ginger Orange Chili Glaze (makes 6-10 servings)

  • 2-4 pounds of salmon, cut into individual serving size pieces*
  • 2 dry red Thai chilies
  • 2 tablespoons grated fresh ginger (remember to peel the ginger first before you grate it)
  • 2 cups orange juice
  • 2/3 cup reduced sodium soy sauce or teriyaki sauce
  • ½ cup sherry vinegar
  • 2/3 cup agave syrup

*When you buy your salmon you can ask the person behind the counter to cut the salmon into individual serving size pieces. A 6-oz piece will serve a modest eater. An 8-oz piece should satisfy a hungry teen.

Soak cedar planks in cool water for 1-2 hours. You’ll need to weigh them down with something heavy, otherwise they float to the surface and they don’t soak through. The reason to soak them is to keep them from catching fire either on the grill or in the oven.

Combine the dried Thai chilies, grated ginger, orange juice, soy sauce, sherry vinegar and agave syrup in a small saucepan and bring to a boil. Simmer until reduced to about 1½ cups, this will take 15-20 minutes. Cool and strain.

Reserve ½ cup of glaze.

Marinate the salmon in the remaining glaze for 1 hour. My father does this in a ziplock bag. It’s an excellent technique and really keeps the fish covered in the glaze on all sides.

If you are going to bake the salmon in the oven, preheat the oven to 450 degrees. Place the cedar planks on cookie sheets and put them in the oven briefly so that the surface of each plank dries off slightly. This will keep the fish from sticking to the planks. This should take a minute or so. Remove the cookie sheets/cedar planks from the oven. Spray the surface of the cedar planks with vegetable spray (e.g. Pam). Load the marinated salmon on the cedar planks, skin side down. Bake in the oven for 10-15 minutes until just cooked through. Glaze with the reserved ½ cup of glaze. Shift the oven to broil and broil the fish for 2-3 minutes until a crust forms from the glaze. Serve immediately.

{ 1 comment… read it below or add one }

david levin July 10, 2013 at 11:46 am

Will try this tmrw, thx

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