🐟 Pradeep’s Cedar-Plank Maple-Ginger Salmon

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🐟 Pradeep’s Cedar-Plank Maple-Ginger Salmon

A succulent, sweet, and subtly smoky salmon roasted on a cedar plank with a fragrant maple-ginger glaze—serve it right on the plank for a stunning presentation.

📝 Ingredients

Glaze Mix:
  • 1 cup pure maple syrup
  • 3 Tbsp fresh ginger, minced
  • 1/3 cup freshly squeezed lemon juice
  • 6 garlic cloves, minced
  • 2 Tbsp soy sauce
Salmon:
  • 2 lb center-cut salmon fillet, skin-on
  • Salt & black pepper, to taste
Cedar Plank Prep:

  • ½ cup olive oil (for oiling plank)
  • 1 bunch scallions, arranged on plank

Garnish:

  • Lemon wedges (optional)
  • Fresh dill or parsley (optional)

👩‍🍳 Directions

1️⃣ Prepare the Glaze

Combine maple syrup, ginger, garlic, soy sauce, and lemon juice in a saucepan. Simmer over medium heat for 25–30 minutes, until reduced to about 1 cup. Set aside to cool.
Tip: Slow reduction concentrates flavor and increases caramel notes.

2️⃣ Pre-Soak & Prep the Cedar Plank

Soak the cedar plank in water for at least 2 hours (or overnight). Pat dry, then rub the top with half the olive oil.
Soaking prevents flare-ups, and oil helps prevent sticking

3️⃣ Prep the Salmon

Season salmon skin-side down with salt and pepper. Place fillet on scallion-lined plank.

4️⃣ Preheat & Pre-Smoke the Plank

Preheat oven or grill to 400°F (204°C). Place oily plank on grates until it begins to smoke—about 2–4 minutes. This jump-starts the smoky aroma.

5️⃣ Roast & Glaze

Brush salmon with glaze, then roast for 25–30 minutes, basting every 10 minutes, and once more just before serving.
Don’t peek too often—this helps maintain a moist interior.

6️⃣ Rest & Serve

Remove salmon plank carefully. Let rest 5 minutes. Garnish with scallion ends, lemon wedges, and fresh herbs, then serve directly from the plank.

👨‍🍳 Chef’s Tips

  • Soak & Smoke First: Soaking prevents burning; pre-smoking the plank boosts cedar aroma. 

  • Avoid Overcooking: The plank slows heat transfer; cook at 400°F for ~25 minutes—no flipping needed.

  • Use Full-Fat Glaze Layer: Generous glazing delivers sweet, caramelized depth.

  • Let It Rest: A 5-minute rest lets the glaze soak into the fish—juicy and perfectly textured.


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