Salmon Cedar Plank on the Grill
A simple soy and wine marinade for this salmon on a cedar plank recipe.
- 1 1/2 pounds wild sockeye salmon fillet
- 3 tablespoons light brown sugar firmly packed
- 2 tablespoons soy sauce
- 1/2 cup dry white wine
- 1/3 cup dry sherry
- 1/2 tablespoon olive oil
Prepare the plankSoak the plank for several hours in water. This allows the plank to absorb the water, which will keep it from burning and steam the fish while on the grill. We use a pan filled with water to keep the plank from floating since keeping it submerged will cause it to absorb more water. Prepare the fishIn a dish, mix the brown sugar, the soy sauce, white wine and dry sherry. In a baking dish that will hold the salmon, lay out the salmon fillet skin side up. Pour the marinade over the salmon. Lift the fillet to allow the marinade to reach all parts of the salmon. Marinate for 1/2 hour.
Turn the salmon over, skin side down, and marinate for another 1/2 hour.
Prepare the grillHeat the grill to medium high heat, 375 to 400 degrees. Five (5) minutes before you are ready to start grilling, place the plank on the grill. We use indirect heat with a closed lid in this case, as it preserves the plank so you can use it several times, so don't place the plank directly over the flames or coals. After heating the plank for 5 minutes, brush a thin layer of oil on the surface of the plank being careful not to spill any on the open flame. Grill the salmon Add the salmon fillet to the warm and oiled cedar plank. Close the lid and let the salmon cook until it reaches an internal temperature of 140 degrees (about 15-25 minutes).
Remove from the grill and serve your delicious cedar plank salmon.
Serving: 4g | Calories: 338kcal | Carbohydrates: 11g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 583mg | Potassium: 900mg | Fiber: 1g | Sugar: 9g | Vitamin A: 68IU | Calcium: 31mg | Iron: 2mg