Van's Cedar Plank Salmon

INGREDIENTS:

  • 3 (12 inch) UNTREATED cedar planks
  • ½ cup vegetable oil
  • 1 ½ tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • ½ cup soy sauce
  • juice of one fresh lemon
  • ¼ cup chopped onion
  • 1 tablespoon grated fresh ginger root
  • ¼ teaspoon fresh ground black pepper
  • 1 teaspoon minced fresh garlic
  • ¼ cup dark brown sugar
  • 2 pounds salmon fillets, skin removed

DIRECTIONS:

Soak the cedar planks for at least 1 hour in warm water. Soak longer if time allows. To make the marinade, combine the vegetable oil, rice vinegar, sesame oil, soy sauce, lemon juice, onion, ginger, black pepper, garlic, and brown sugar in a medium glass mixing bowl, and mix well. (note: double the marinade recipe if necessary to insure that all salmon fillets are completely covered).

Cut the salmon fillets into portions, and place them in a large zip-lock bag and then pour the mixed marinade over the fillets. Seal the bag after removing as much air as possible. And then gently turn the bag a number of times to insure that all the fillets are equally coated.

Place the marinating salmon in a glass dish in the refrigerator, and let sit for 2 hours (turning the bag occasionally to insure all fillets get equal time in the marinade). Preheat an outdoor grill to at least 425 deg. or hotter. Once the grill is hot, remove the soaking cedar planks from the water and allow the excess water to drain away. Then towel dry the surface of the cedar planks a bit to remove any water. Then use approximately 1 tablespoon of oil per plank to oil coat the surface of each plank that will be in contact with the salmon fillet. Once the grill is hot, and the planks prepared, place the planks on the grate (oil side up) spaced so that air and heat can evenly pass around them. The boards are ready when they start to smoke and crackle just a little. Place the salmon fillets onto each of the planks and discard the marinade. Cover, and grill for about 20 minutes for your average thick sized King Salmon fillets. Reduce time for thinner fillets. Fish is done when you can flake it with a fork. DO NOT OVER COOK!! Salmon is BEST when it is JUST done in the center and still moist. (Fillets will continue to cook after they are removed from the grill.

RecipeLauren Masseria