This was such a flavorful dish! Tired of the same marinade I usually make, this glaze added freshness and a great punch of flavor and spice. I will be making this again!
—Sophie
Cedar Planked Salmon with a Ginger, Citrus, Sweet Chili Glaze. Cedar planked salmon is a favourite in our house and this marinade of fresh ginger, garlic, cilantro, soy sauce, honey, sweet chili sauce, citrus juice and pepper flakes, adds layers of deliciously balanced flavour to the fish.
Ingredients
- Salmon filet about 1 ¼” – 1 ½ thick
- Pepper
- Orange slices
Glaze
- Soy sauce
- Fresh ginger
- Garlic clove
- Honey
- Orange juice
- Orange zest
- Sweet chili sauce
- Cilantro, optional
- Red pepper flakes
See recipe card for quantities.
Instructions
Pre-soak the cedar plank for 1-4 hours.
Place the cedar plank on a hot grill (350°F – 365°F) for 15 minutes until beginning to smoke.
In the meantime, prepare glaze.
Add the glaze ingredients to a small saucepan and bring to a boil over med-high heat, stirring regularly. Let simmer for 3-4 minutes.
I like to make a little extra sauce and reserve a ¼ cup before brushing on the fish, then serve the reserved sauce with the meal.
I typically eyeball everything, so taste the glaze and adjust as required.
Add the salmon (skin side down) to the smoking plank, use a brush to apply a layer of the glaze. Season with pepper and then add oranges. Close the lid and let the salmon cook for 6 minutes, then apply more glaze and let cook for another 6-8 minutes. (A thicker filet of Atlantic salmon will take about 4-6 minutes longer)
When finished cooking, place the cedar plank with the salmon onto a tray or board. Serve and enjoy.
Related Recipes
Some other cedar planked recipes you may enjoy:
Leave a Comment
If you get the chance to try this recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
📖 Recipe
Cedar Planked Salmon with a Ginger, Citrus, Sweet Chili Glaze
Equipment
- 1 Cedar Plank
Ingredients
- salmon filet about 1 ¼” – 1 ½ thick
- freshly ground pepper
- orange slices
Glaze
- 3 tablespoons soy sauce
- a thumb size piece of fresh ginger approximately 2″ wide, by ½″ in diameter.
- 1 garlic clove
- 2 tablespoons honey
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 3 tablespoons sweet chili sauce
- 1 tablespoon finely chopped cilantro optional
- ½ teaspoon red pepper flakes
Instructions
- Pre-soak the cedar plank for 1-4 hours.
- Place the cedar plank on a hot grill (350°F – 365°F) for 15 minutes until beginning to smoke.
- In the meantime, prepare glaze.
- Add the glaze ingredients to a small saucepan and bring to a boil over med-high heat, stirring regularly. Let simmer for 3-4 minutes.
- I like to make a little extra sauce and reserve a ¼ cup before brushing on the fish, then serve the reserved sauce with the meal.
- I typically eyeball everything, so taste the glaze and adjust as required.
- Add the salmon (skin side down) to the smoking plank, use a brush to apply a layer of the glaze. Season with pepper and then add oranges. Close the lid and let the salmon cook for 6 minutes, then apply more glaze and let cook for another 6-8 minutes. (A thicker filet of Atlantic salmon will take about 4-6 minutes longer)
- When finished cooking, place the cedar plank with the salmon onto a tray or board. Serve and enjoy!
- Last step! If you make this, please leave a review letting us know how it was!
You may also like this Cedar Planked Salmon with Ontario Ambrosia Apples recipe.
This was such a flavorful dish! Tired of the same marinade I usually make, this glaze added freshness and a great punch of flavor and spice. I will be making this again!
Thanks Sophie!
So glad you liked this recipe, it’s one of our favourites!
Have a great day!
James
You’ve got to try this! I’m originally from Seattle and generally a minimalist when it comes to preparing salmon which I always grill on a plank, typically with a rub and either lemon slices or a drizzle of maple syrup. The creative use of sweet chili sauce in this recipe caught my eye and this inventive dish exceeded my expectations. And in spite of the lively glaze it does not overpower the flavor of a quality piece of wild fish (I would not use farm-raised salmon for this). I served it with fried rice but it would also be good with a mango salad or Hawaiian coleslaw (such as the recipe from Hula Grill). To my palate the use of orange three ways took the flavor profile away from conventional teriyaki and more in the direction of what I think of as Polynesian, or Seattle-style teriyaki which is sweeter due to the heavy use of pineapple juice (you can find an excellent recipe for this on the New York Times website). I omitted the cilantro, I don’t think it’s necessary.
I can see grilling chicken thighs basted with this flavorful glaze and topped with orange slice.
I’ve come to increasingly rely on Zimmy’s Nook for creative new recipes with robust flavors, ease of preparation, and easy-to-find ingredients. No improbable fusion, obscure ingredients, or trendy gimmicks. And the photography is beautiful and enticing. When I was growing up the highest compliment a stand-out dish could receive was to be labeled “a dish for company.” All the Zimmy’s Nook creations are company-worthy, but you can selfishly enjoy them yourself, too. Thank you folks, keep the great recipes coming!
Hi Brian,
Thank you so much for taking the time to leave such a positive and complimentary comment. We are thrilled to hear that you enjoyed this Cedar Planked Salmon recipe.
At Zimmy’s Nook, we are passionate about sharing delicious and easy-to-make recipes that our readers will love. Hearing feedback like yours is what makes our work so rewarding, and motivates us to keep creating and sharing more recipes that we hope will become family and company-worthy favorites for our readers.
Thank you again for your kind words and for being a part of our Zimmy’s Nook community. We can’t wait to hear about your experiences with more of our recipes!
Have a wonderful day!
Kindest regards,
Elaine & James