The "Let Me Out!" Meltdown That Ended With Cedar Plank Salmon and a Living Room Tent πβΊ
After cranking so hard the entire week, on Friday afternoon, I found myself staring at my partner, scrubbing one of his favorite toys, the Weber Genesis Grill. He gave me a huge grin after he caught me looking at him.
Yes, I am supposed to be admiring him for his hard work, but instead, I found myself staring at the peekaboo view of the mountain in the distance out of the corner of my eyes. ποΈ
Finally, I couldn't stand it anymore.
I knocked on the patio sliding door, and half jokingly said, "Let me out! Let me out!" π
He cracked up and asked where I wanted to go.
"I want to go camping!"
But I only want the fun part though, because it's been an exhausting week. π«
To my surprise, he said, "OK! Let's camp at home."
He quickly found some cedar plank wood from his camping gear in the garage, and that's how our camping inspired dinner was born!
It would be too boring to just grill the salmon in the grill, we don't know how to do boring. π
This is going to be the most delicious camping meal of the year!
After soaking the cedar wood in water, we marinated the salmon in our homemade Japanese marinade, and dusted panko bread crumb on top for the crunch.
Soaking the cedar plank in water isn't just for drama. The moisture helps the wood slowly smoke instead of instantly catching fire, although there's still always that one moment where everybody stares nervously at the grill anyway. π π₯
Whenever possible, we always squeeze in a side with our main dish when we are grilling. If we have to put in the work for clean up afterwards, might as well make the most of it. π½
We decided to give the grilled corn a Japanese twist by brushing on our delicious marinade.
To make this a real camping experience, we set up tent in the living room. The kids screamed in excitement knowing that they get to camp Japanese style tonight. βΊπ
As soon as dinner was served, we all started devouring everything.
The salmon was so juicy with a light crunch and the flavor of the cedar plank gave it such a lovely aroma. The first bite of corn immediately took me back to a food festival in Japan, where I remember eating sweet and savory corn straight from one of the festival stalls. π½π―π΅
I love camping as a kid, and this camping trip was so easy that maybe this is a new kind of lazy camping that I will keep surprising the kids with once in a while. π
Thanks to my amazing partner, what started with me yelling, "Let me out!" somehow ended with cedar plank salmon, grilled corn, and a living room tent full of excited kids. πβΊ
I guess I did get my camping trip after all. I just never had to leave the house! π
Cedar Plank Teriyaki Salmon with Japanese-Style Grilled Corn π²π₯
Description
Savor the rich, smoky flavors of cedar plank teriyaki salmon paired with sweet and savory Japanese-style grilled corn on the cob. This quick and healthy dish combines omega-3-rich salmon and fiber-packed corn for a meal thatβs as nutritious as it is delicious. Perfect for a gourmet touch on any occasion.
Ingredients
For the Teriyaki Salmon:
For the Japanese Style Corn:
Instructions
For the Teriyaki Salmon:
-
Gather the Ingredients:
Collect all the necessary ingredients for the recipe, including salmon fillets, Kikkoman Takumi Teriyaki Sauce, cedar planks, panko bread crumbs (optional), corn on the cob, soy sauce, mirin, and sugar. Make sure your cedar planks have been soaked in water for at least 1 hour before starting.
-
Marinate the Salmon:
Place the salmon fillets in a shallow dish and pour the Takumi Teriyaki sauce over them. Ensure the salmon is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
-
Prepare the Cedar Planks:
- While the salmon marinates, soak the cedar planks in water for at least an hour (if you haven't already done so). This will prevent them from burning on the grill.
- Preheat your grill to medium heat. If using a charcoal grill, allow the coals to turn grey before placing the cedar planks.
- Place the soaked cedar planks on the grill, smooth side up, and let them heat for about 3 minutes until they begin to smoke lightly.
-
Grill the Salmon:
Place the marinated salmon fillets on the planks. Close the grill lid and cook for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
-
Optional - Add Panko for Crunch:
For an added crunchy texture, sprinkle panko bread crumbs on top of the cedar plank salmon fillets during the last 5 minutes of grilling.
For the Japanese Style Corn:
-
Prepare the Marinade for Corn:
In a small bowl, mix the soy sauce, mirin, and sugar until the sugar is fully dissolved.
-
Grill the Corn:
- Place the husked corn directly on the grill over medium heat. Cook for about 10-12 minutes, turning occasionally, until the corn is slightly charred and tender.
- Brush the soy sauce mixture onto the corn during the last 5 minutes of grilling, allowing the flavors to soak in and caramelize.
Serving:
-
Plate and Serve:
Carefully remove the grilled cedar-planked salmon and the grilled corn from the grill. For an elegant presentation, serve the salmon directly on the cedar plank, garnished with chopped green onions and a sprinkle of sesame seeds if desired. Place the grilled Japanese-style corn on the side, either whole or cut into halves. Add a few edible flowers around the plate for a touch of color and elegance. Serve immediately and enjoy!
Tips for Success:
-
Soak the Cedar Planks Thoroughly:
Ensure the cedar planks are soaked for at least 1 hour, but preferably longer, to prevent them from catching fire on the grill. You can weigh them down with a heavy object to keep them fully submerged. -
Marinate for Maximum Flavor:
For deeper, richer flavors, marinate the salmon for at least 2 hours. If you're short on time, even 30 minutes will still impart a good amount of flavor. -
Control the Grill Temperature:
Keep the grill at a medium heat to avoid burning the cedar planks or overcooking the salmon. If you notice flare-ups, move the planks to a cooler part of the grill. -
Use a Meat Thermometer:
For perfectly cooked salmon, aim for an internal temperature of 145Β°F (63Β°C). This ensures the salmon is moist and tender without being undercooked. -
Brush the Corn Frequently:
To achieve that perfect caramelized glaze on the corn, brush the soy sauce mixture on multiple times during the last few minutes of grilling. This will create a rich, flavorful coating. -
Let the Plank Smoke:
Allow the cedar plank to heat on the grill for a few minutes before adding the salmon. This will create a nice smoky aroma that enhances the overall flavor of the dish. -
Serve Immediately:
This dish is best enjoyed fresh off the grill. Serve it immediately for the best texture and flavor. The salmon will continue to cook slightly even after being removed from the grill, so timing is key.
Equipment
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Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3g15%
- Cholesterol 75mg25%
- Sodium 670mg28%
- Potassium 840mg24%
- Total Carbohydrate 8g3%
- Sugars 5g
- Protein 34g68%
- Vitamin A 150 IU
- Calcium 20 mg
- Iron 1.2 mg
- Vitamin D 570 IU
- Vitamin E 1.1 IU
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 10 mg
- Vitamin B6 0.7 mg
- Folate 25 mcg
- Vitamin B12 5 mcg
- Biotin 5 mcg
- Pantothenic Acid 1 mg
- Phosphorus 290 mg
- Iodine 30 mcg
- Magnesium 40 mg
- Zinc 0.8 mg
- Selenium 35 mcg
- Copper 0.2 mg
- Manganese 0.02 mg
- Chromium 2 mcg
- Molybdenum 6 mcg
- Chloride 1.69 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionistβs advice.
