Glazed, Cedar Plank Grilled Salmon Steaks

Enjoy great prices on the fresh produce and quality meats you love with Labor Day deals from Oliver’s! Tender, wild-caught Coho salmon steaks ($12.99/lb) are perfectly delicious on their own, but add a savory glaze and a little Cedar magic, and you’re in a for a healthy dinner that cannot be beat. The salmon steaks are beautiful any day of the week and yet special enough to take center-stage at a holiday barbecue!

*Prices good through 9/8/20.

  • Serves: 2 Salmon Steaks
  • Prep Time: 30 minutes
  • Cook Time: 20-30 minutes


  • 2 medium-sized Coho Salmon Steaks
  • 1 (6x14 inch) Cedar Plank, soaked in salted water for at 2 hours
  • 1/3 c. Soy Sauce
  • 2 tbsp. Honey
  • 1/4 tsp. Sesame Oil
  • 3 Garlic Cloves, thinly sliced
  • 1 thumb-sized piece Ginger, sliced
  • 1 tbsp. Rice Wine or Sherry


  1. Combine soy sauce, honey, sesame oil, garlic, and ginger in a large mixing bowl and set aside, reserving 2 tablespoons of mixture for later use. Rinse salmon steaks under cold water, then remove any remaining pin bones or scales. Place prepared steaks into marinade, turning to coat, then cover tightly and transfer to the refrigerator. Marinate for 30 minutes.

  2. Set up grill for indirect heat, preheating on medium-high. When hot, place the prepared cedar plank onto the side away from direct heat. Remove salmon steak from marinade, shaking gently to remove excess, then place on cedar plank skin-side down. Close grill and good until salmon is cooked through (about 20 to 30 minutes), glazing once halfway through cooking with reserved glaze. Serve immediately on cedar plank.

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