Grilled Cedar Planked Salmon with a Soy-Ginger Sauce

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As grilling season is slowly winding down, Chris has been anxious to go out and fire up the grill after work before it comes to a complete end. I recently came across some cedar planks my parents gave us, so Chris decided to challenge himself and try grilling using the planks. They gave the salmon a smoky flavor, which I really enjoyed since we have a gas grill and don't get that smokiness that charcoal provides.

The marinade is delicious on its own, too, so if you find yourself sans planks, don't even worry about it. Throw the salmon directly on the grill (skin side down) and enjoy it that way. Either way, don't leave off the sauce because it's a perfect combination of sweet and savory and it does wonders for the salmon. Enjoy!

Printable Recipe

Ingredients

• 2 lb. salmon filets, cut into four servings
• 2 tbsp. vegetable oil
• 2 tbsp. soy sauce
• 3 tbsp. chardonnay
• 2 tsp. fresh ginger, minced
• 2 tbsp. light brown sugar
• Salt and pepper, to taste

Soak cedar planks according to package directions.

In medium bowl, combine all ingredients except salmon and lemon juice, and blend thoroughly. Set aside.

Inspect and remove any pin bones from salmon. Brush salmon with soy ginger glaze. Season with freshly ground black pepper and salt. Reserve remaining glaze. Set fish aside while barbecue heats to medium hot or about 400°F.

Place plank on barbecue and close lid. Allow plank to come to a smoke. When ready, carefully raise lid, arrange salmon on plank and close lid. Hot smoke fish for 8 to 10 minutes or until done.

For glaze, transfer remaining sauce to a small saucepan and gently simmer over medium heat until reduced by half. Remove from heat. Brush or drizzle glaze onto salmon just before serving.

Source: Adapted from Nature's Cuisine