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Grilled Salmon on a Cedar Plank Recipe

   
 

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     Grilled Salmon on a Cedar Plank

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   4
Wine/Beverage
Recommendations
  Pinot Noir

Ingredients
One cedar plank
4 salmon fillets, about 1-inch thick and 6 ounces each
1/3 cup soy sauce
1/4 cup pure maple syrup
1 tablespoon finely chopped fresh ginger
1 tablespoon fresh lime juice
1 teaspoon minced garlic
2 tablespoons chopped cilantro for garnish
2 tablespoon chopped green onions, white and green parts only, for garnish
 
4 lime wedges for garnish

Instructions
Soak the cedar plank in water in a roasting pan - or other pan big enough to hold it - for at least 40 minutes; leave the plank in the water until ready to grill. Place salmon, skin-side down, in a shallow, nonreactive dish. Combine the soy sauce, maple syrup, ginger, lime juice and garlic in a small, nonreactive bowl and whisk to blend. Pour half of this mixture over the salmon, cover tightly with plastic wrap and refrigerate. Marinate at least 1 hour or up to 2 hours. Cover and refrigerate remaining marinade; bring to room temperature 30 minutes before using.
To cook the salmon, prepare a grill for high heat. If you have a grill that registers the heat inside the grill, the thermometer should read about 350 degrees. Remove the plank from the water and place it on the hot grill. Cover the grill; heat for 5 minutes, then turn plank to the other side. The plank may be charred, which is fine - it will add to the smoky flavor of the salmon.
Place salmon, flesh side up, on the plank. Cover grill and cook until fish flakes easily and is opaque, 15 to 20 minutes. Watch carefully as time can vary depending on the type of grill and the intensity of the heat. Remove and serve the salmon on the plank. Spoon some of the reserved marinade over each fillet. Mix together the cilantro and green onions, and garnish each serving with some of this mixture. Serve each fillet with a lime wedge to squeeze over it.
Note: Cedar planks are available in the seafood department of many super- markets, in cookware shops and through some catalogs. I used a cedar plank about 12 to 14 inches long by 6 inches wide and 1/4 -inch thick. If the cedar plank is not too charred after you have used it, you can reuse it.


Originally Submitted
7/11/2007





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