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Do you plank? No, not the exercise kind of plank. I mean planking as in plank grilling. It’s a method of cooking where you place food on a wood board on a grill, leaving your food with a deep, wood-smoked flavor, similar to the flavor you get using wood chips, but so much better.
Salmon’s Many Benefits
One of my husband’s favorite foods to eat is salmon — especially plank grilled salmon. That subtle smoky flavor is mouth-watering. And although I am allergic to seafood, you know I will still mention the health benefits of salmon.
In addition, this powerhouse fish has been linked to a decreased risk of developing chronic illnesses such as diabetes, heart disease, and cognitive decline. When eaten at least twice a week, it also supports healthy cholesterol levels.
For starters, the combination of omega-3’s, selenium, and vitamins A and D found in salmon are key for improving immunity. This superfood is also an excellent source of protein, providing 26 grams of protein per four-ounce serving, which can fill you up and keep you feeling satisfied long after your meal. Plus, salmon contains less saturated fat than meat.
Tips and Options
Before we get the recipe, I want to share a few tips and options.
First, you should choose the right plank. You want a kiln-dried, untreated piece about 1-inch thick. Most cooking stores carry pre-cut wood planks made for plank grilling and many grocery stores sell them as well. You can find them in cedar, hickory, cherry, apple, maple, and alder flavors.
Won’t the food catch on fire, you ask? To prevent mishaps, make sure to soak your plank in salted water for one to two hours and keep a spray bottle or water bottle nearby as you grill to nip the occasional flare-up in the bud.
The recipe calls for salmon, but you can also use halibut or mahi-mahi. And if you’re not an arugula fan, try spinach or kale instead. If you use kale, make sure to hand rub it to soften it a bit. Feel free to double the greens in the salad portion if you want more fiber.
It will keep well in an air-tight container in the fridge for up to 2 days, but this recipe is so delicious, you may not even have leftovers!
Now, on to the recipe.
Honey Ginger Grilled Salmon
Prep Time: 15 minutes
Soaking Time: 2 hours
Cook Time: 15 minutes
- 2 tsp. fresh ginger, grated and peeled
- 2 lbs. salmon filet, skin-on
- 1 tbsp. sriracha sauce
- 2 tbsp. honey
- 3 tbsp. soy sauce
- 1 clove garlic, crushed
- Juice from 2 lemons
- 4 cup arugula, packed
- 1 cup corn kernels, cooked
- 4 mini seedless cucumbers
- 1/2 cup cilantro leaves, loosely packed
- 3/4 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 large cedar grilling plank, soaked
- Soak cedar plank in salted water for 2 hours. Drain.
- Heat grill to medium-high. Rinse the salmon under cold running water and pat dry with paper towels.
- Combine 1 tsp. lemon zest, ginger, and black pepper. Rub on the flesh side of salmon.
- Lay salmon on the plank, skin-side down. Sprinkle with 1/2 tsp. salt. Place the plank over indirect heat. Cover and grill 15 minutes or until desired doneness. (Grill longer if salmon is a thick cut.)
- Meanwhile, whisk honey, sriracha and soy sauce in a small bowl to make a soy dressing. Pour half of the mixture into a larger bowl and add garlic, lemon juice, and 1/4 tsp. salt. Stir well then add arugula, corn, cucumbers, and cilantro. Mix salad to combine.
- Transfer the plank and salmon to a planner and brush salmon with the soy dressing in the small bowl. Garnish with arugula and lemon slices.
- Serve salmon with arugula salad on the side and enjoy!
What’s your favorite food to grill? Share in the comments. I’d love to know!
This recipe provides plenty of brain food to continue your positive thinking process! For help with making this a habit, sign up for these free positive thinking worksheets HERE.
Loving Life–The Reboot!