Try this incredible Bang Bang Salmon recipe prepared on smoky cedar planks for dinner this spring! Juicy salmon is drenched in a tasty Bang Bang Sauce and grilled to perfection on a cedar plank on the grill, alongside some seasonal veggies.
I'm always looking for quick, simple and fresh recipes that I can throw on the grill during the week in the springtime. I love the idea of cooking everything all at once and limiting dishes! This Cedar Plank Bang Bang Salmon recipe is perfect for this and sings to those spring tastebuds!
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Ingredients:
- Salmon: I like to use Sockeye salmon in this recipe, skin on.
- Veggies: Grab yourself some seasonal spring/summer veggies. We went with squash, zucchini, and asparagus.
- Bang Bang Sauce Ingredients: This is a super simple version of this well-known sauce, with just Japanese mayo, sweet Thai Chili sauce, soy sauce, and sriracha.
- Non-Negotiables: Olive Oil, Sea Salt, Cracked Pepper, and Cedar Planks
- And a bonus ingredient!: When I grill veggies in the spring and summertime, I love to use this Sicilian Sea Salt with Lemon from Bona Furtuna. It's an incredible gourmet salt that pairs so well with fish and pork as well!
Steps to Prepare Cedar Plank Bang Bang Salmon:
STEP 1: Soak the planks (plan ahead!)
Cedar planks need to be soaked in water to prevent them from flaring up on the grill. So plan ahead and soak them at least one hour prior to dinner.
STEP 2: Preheat the grill.
Preheat the grill to 400°. (If desired, you can lightly char the planks on either side on the grill while it preheats. But I've never found this necessary.)
STEP 3: Prepare the Bang Bang Sauce
Combine 1//3 cup Japanese mayo, ¼ cup sweet Thai chili sauce, 1 tablespoon soy sauce, and 2 teaspoon sriracha in a small bowl and stir. Split this in half into two small bowls.
STEP 4: Prepare the salmon
Slice the salmon filets diagonally from side to side, and then again in the opposite direction. This helps get all that delicious sauce embedded into the fish!
Drizzle olive oil over each filet, season lightly with sea salt and cracked pepper, and brush half of your prepared Bang Bang sauce (so 1 of the small bowls you set aside.) You will reserve the other bowl for drizzling over the finished dish.
STEP 5: Plate the planks
Grab your soaked cedar planks and place the salmon across one end, and your assorted veggies over the other end. Drizzle the veggies lightly with olive oil. Season the entire plank (fish and veggies) with the lemon salt and cracked black pepper.
STEP 6: Grill
Add the cedar planks directly onto the grill grates, close the lid, and grill for 10 - 20 minutes, depending on how thick your filets are. You are aiming for 145° internal temp on the salmon.
Remove the planks from the grill, remove the fish and veggies from the planks and onto a serving plate. Lightly drizzle with remaining Bang Bang Sauce and enjoy!
We love to eat ours with some crispy smashed potatoes or a light salad. But the fish and assorted veggies can be a complete meal in itself honestly.
FAQ'S:
Cooked salmon can be stored in the refrigerator in an airtight container for 3 - 4 days, along with the grilled veggies.
Reheat, covered aluminum foil, in the oven for 5 - 10 minutes at 350° to enjoy again.
If squash, zucchini, and asparagus aren't your jam, onions, bok choy, bell peppers, or broccolini also pair well with this dish! Grilled green onions are also fun to add on top of the salmon as it roasts, too!
If you enjoyed this recipe, you may also like these other seafood recipes from the blog!
- Roasted Salmon with Tomato and Peach Salsa
- Cajun Corn Maque Choux with Creole Shrimp
- Cedar Plank Salmon Tacos with Cucumber Slaw
I hope you enjoyed this Cedar Plank Salmon with Bang Bang Sauce recipe! If you try it, please rate it and leave a comment below! (That's so helpful for my site!) I'd love to hear about your experience making it! Snap a photo and tag me on Instagram (@atoastedcrumb) so I can repost it to stories!
Cedar Plank Salmon with Bang Bang Sauce
Equipment
- Cedar Grilling Planks
Ingredients
- 2 6 oz Filets of Salmon skin on
- ⅓ cup Japanese Mayo
- ¼ cup Sweet Thai Chili Sauce
- 1 tbps Soy Sauce
- 2 teaspoon Sriracha
- Seasonal Vegetables (squash, zucchini, asparagus)
- 2 tablespoon olive oil divided
- sea salt
- cracked black pepper
- lemon sea salt
Instructions
- 1 hour ahead of dinner, submerge the cedar planks in water and let them soak for 1 hour.
- Preheat the grill to 400°. (If desired, you can lightly char the planks on either side on the grill while it preheats. But I've never found this necessary.)
- To prepare the Bang Bang sauce, combine 1//3 cup Japanese mayo, ¼ cup sweet Thai chili sauce, 1 tablespoon soy sauce, and 2 teaspoon sriracha in a small bowl and stir. Split this in half into two small bowls and set aside.
- Slice the salmon filets diagonally from side to side, and then again in the opposite direction.
- Drizzle olive oil over each filet, season lightly with sea salt and cracked pepper, and brush half of your prepared Bang Bang sauce (so 1 of the small bowls you set aside.) You will reserve the other bowl for drizzling over the finished dish.
- Grab your soaked cedar planks and place the salmon across one end, and your assorted veggies over the other end. Drizzle the veggies lightly with olive oil. Season the entire plank (fish and veggies) with the lemon salt and cracked black pepper.
- Add the cedar planks directly onto the grill grates, close the lid, and grill for 10 - 20 minutes, depending on how thick your filets are. You are aiming for 145° internal temp on the salmon.
- Remove the planks from the grill, remove the fish and veggies from the planks and onto a serving plate. Lightly drizzle with remaining Bang Bang Sauce upon serving, and enjoy!
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