Sprig Originals's kitchen / Cedar Plank Smoked Salmon with Wasabi Brown Sugar Glaze
Cedar Plank Smoked Salmon with Wasabi Brown Sugar Glaze
By Sprig Originals · with credit
Adapted from blessedbeyondcrazy.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A whole side of salmon lacquered in a sweet-hot paste of brown sugar, wasabi and soy, then cooked over smoldering cedar until the top caramelizes almost black. The plank does the smoking for you, so the fish stays silky underneath a deeply savory crust.
Ingredients
Salmon
- 1 slab salmon fillet (about 3-4 pounds)
- 2 cedar grilling planks, soaked in water at least 1 hour
Wasabi Marinade
- 1/4 cup brown sugar
- 2-3 teaspoons powdered wasabi
- 1-2 teaspoons salt
- 1-2 teaspoons black pepper
- soy sauce, enough to loosen the marinade into a medium-thin paste
Instructions
- Submerge the cedar planks in water and weigh them down with something heavy. Soak for at least 1 hour — dry planks will flame instead of smoke.
- Stir the brown sugar, wasabi powder, salt and pepper together in a bowl, then drizzle in soy sauce a little at a time, whisking, until you have a medium-thin paste that clings to a spoon. Stop before it turns runny.
- Set the salmon skin-side down on a tray and spread the paste over the whole surface of the flesh. Cover and refrigerate at least 1 hour, or overnight for a deeper, saltier cure.
- Bring your smoker or covered grill up to 350-375°F with a steady bed of heat. Pat the soaked planks dry on the outside.
- Lay the salmon on the planks, slide them onto the grate, and close the lid. Leave it shut for the first 15 minutes so the cedar smoke builds and settles into the fish.
- Cook 15-20 minutes total, until the glaze looks dark and nearly scorched on top and the thickest part of the fillet reads 135°F on an instant-read thermometer. The flesh should just flake when nudged.
- Slide the planks straight onto a board or platter and serve the salmon hot, spooning any glaze pooled on the wood back over the top.
Chef's tips
- Buy planks a little longer than your fillet — you can also cut the salmon in half crosswise and run two planks side by side.
- Keep a spray bottle of water nearby. If a plank edge catches fire, a quick spritz knocks it back without cooling the grill.
- Pull the fish at 130°F if you like it more translucent in the center; it will carry up a few degrees resting on the hot plank.
- Leftovers are excellent cold — flake them into rice bowls or fold into scrambled eggs the next morning.
Nutrition (per serving, estimated)
380calories
47gprotein
18gcarbs
13gfat
Estimates only — values vary with brands and portions.
Made with Sprig
Cedar Plank Smoked Salmon with Wasabi Brown Sugar Glaze was created in Sprig — the AI chef that turns any craving into a complete recipe, plans your week, and shops with one smart list.
7 days free · cancel anytime · the app lands in the App Store soon
Not ready yet? Get the occasional recipe worth cooking.
You're on the list — check your inbox!
Unsubscribe anytime. Privacy Policy
More from Sprig Originals
One-Skillet Blackened Cajun Chicken Pasta
One-Pot Chicken Creole
Dark Roux Seafood Gumbo with Quick Shrimp Stock
Are you this recipe's original author or publisher? Report a problem