Recipe Background
Washington Teriyaki Salmon with cedar planking shines in group gatherings.
The first time I made this Washington Teriyaki Salmon, it was an unexpected twist on what was supposed to be a relaxed game night with friends. We'd just moved into the neighborhood and were finally feeling settled enough to invite folks over. What started as classic card games quickly turned into a culinary adventure when my friend Camille, boasting her love for cedar plank grilling, arrived with a plank and challenged me to step up my salmon game.
With an orange in hand, I sliced it into thin, vibrant wheels, laying them out carefully on the soaked plank. Camille nodded approvingly as the citrusy aroma filled the air. Draping the salmon fillets over the oranges reminded me of layering a cozy quilt, and I opted for a store-bought teriyaki that I had customized beforehand. I learned to sprinkle green onions generously while nodding to those earthy, roasted white sesame seeds that added a gentle crunch. The tip with cedar plank grilling is to keep it simple yet precise, and remembering to keep a close watch on the grill's heat makes all the difference.
As the salmon cooked, the air was filled with the sweet mingling of teriyaki and citrus. Our friends gathered around, captivated. The chattering blended with the occasional clinking of glasses, a symphony of warmth surrounding our tiny get-together. The moment I plated the finished fillets, I knew this dish wasn't just a success but also a delicious prelude to many more memorable nights. It landed with triumphant smiles and satisfied nods, the perfect conversation starter and a testament to our newfound camaraderie.
Ingredients
- 1 orange cut into 10 thin wheels
- 1 (7x16-inch) cedar grill plank soaked per the package directions
- 4 (6-ounce) salmon fillets skinless
- 4 tablespoons teriyaki sauce store-bought or homemade, divided
- 2 green onions thinly sliced
- 1 teaspoon white sesame seeds roasted
Directions
- Preheat the grill to high heat.
- Arrange the orange wheels in a single layer on the soaked cedar plank.
- Evenly place the salmon fillets on top of the orange wheels.
- Evenly drizzle the salmon fillets with 2 tablespoons of the teriyaki sauce, then evenly sprinkle them with the green onions and the sesame seeds.
- Place the cedar plank on the grill and close the lid.
- Reduce the heat to medium-high and cook the salmon fillets until they reach an internal temperature of 140 degrees F, about 15 minutes.
- In a microwave-safe bowl, add the remaining teriyaki sauce and heat in the microwave until it is warm.
- Transfer the cooked salmon fillets to a clean plate and drizzle them with the warmed teriyaki sauce.
- Let the salmon fillets rest until they reach an internal temperature of 145 degrees F, about 2 minutes.
- Serve.
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