Cedar Plank Teriyaki Salmon Recipe

Cedar Plank Teriyaki Salmon RecipeLately, one of my goals has been to improve my cooking skills. Growing up I used to watch cooking shows on PBS all the time and to this day I still like to watch the Food Network (I love Iron Chef!). Unfortunately, all those hours spent watching other chefs never really translated into skills of my own (except for desserts). Since I love to eat, I thought it was time I improve my skills. My dad has really been trying to help me, so every time I visit Arizona he tries to teach me a few more recipes. On Sunday we decided to try out this Cedar Plank Teriyaki Salmon recipe¬†using some fresh caught wild Alaskan Salmon. The original recipe from Tammy’s Recipes calls for baking the salmon but we adapted the recipe to grill the salmon on cedar planks. ¬†The recipe was super simple to follow and grilling it on the cedar planks added a nice touch of smoky flavor to the fish. The salmon had a nice blend of sweetness from the teriyaki, crunchiness from the grill, and smokiness from the cedar planks. Since the salmon had so many strong flavors we kept the rest of the meal simple and made quinoa and corn on the cob. Below is the recipe I used. You can find the rest of the directions here. To adapt the recipe for grilling, soak the cedar planks for 30 to 60 minutes to prevent them from catching fire, and then grill using indirect heat for approximately 20 minutes.

Cedar Plank Teriyaki Salmon

1 to 1 1/4 pounds fresh or frozen salmon fillets
1/2 cup teriyaki sauce
2 teaspoons olive oil
1 clove minced garlic (or 1/2 teaspoon garlic powder)
2 tablespoons finely chopped onion (or 1/2 teaspoon onion powder)
1/8 teaspoon black pepper
Dash of crushed red pepper flakes, optional
2 tablespoons sesame seeds
1 teaspoon brown sugar



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