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A cooked salmon fillet on a cedar plank with orange slices and cilantro.

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.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Inactive time 1 hour 15 minutes
Total Time 2 hours
Course Dinner, Entree, Main Course
Cuisine North American
Servings 4 -6 People

Equipment

  • 1 Cedar Plank

Ingredients
  

  • 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
  • ½ teaspoon red pepper flakes
  • freshly ground pepper
  • orange slices
  • salmon filet about 1 ¼” - 1 ½ thick

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 first 9 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.
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