Cedar Plank Salmon W/ Soya-Ginger Glaze

Submitted by Julumkana

"A mouth-watering BBQ salmon cooked on a cedar plank with a Soya ginger garlic Glaze. First thing you need is the cedar plank. You can buy cedar planks specially cut for this purpose, but i find it so much cheaper to just get a UNTREATED ceder fence board 12 inches wide by 4 feet long, 1 inch thickness. 1 board is about $2 and i can cut it and have wood left for future BBQ's. I've heard some people say they have used wood from the lumberyard and it didn't turn out good. Perhaps they were using treated wood. I always clean the wood before use, by soaking it in boiling water for a few hours. Just pour boiling water over it and let it soak for 3 or four hours, over night if possible. Cut the wood to match the size of your salmon fillet and to fit your BBQ grill. Sand off any protruding splinters, you don"t want to eat a wood splinter."

 

• Ready In: 4hrs 25mins
• Ingredients: 12
• Serves: 4

ingredients

• cedar plank
• 2 -3 lbs fresh salmon fillets, skin on deboned (i used chinook)
• 1 tablespoon rosemary
• 1 teaspoon salt
• 1 teaspoon fresh cracked pepper
• 1 cup soya sauce
• 3 tablespoons red wine vinegar
• 2 garlic cloves, finely chopped
• 1 tablespoon ginger, finely chopped
• 3 tablespoons brown sugar
• olive oil
• spray bottle, with water to control flare ups

directions

1. Warm up the BBQ to as hot as it will go.
2. Season fish with salt, pepper and rosemary.
3. Remove cedar plank from water and dry.
4. Apply olive oil to one side of the ceder plank.
5. Place the seasoned fish skin side down on oiled side of plank.
6. Make the sauce: combine Soya sauce, redwine vinegar, sugar, ginger and garlic in a bowl. Mix until sugar is dissolved.
7. Place the cedar planked salmon on bbq and baste with sauce.
8. Leave the lid open until the wood starts to smoke. Once the wood is smoking , turn down the BBQ temperature and close the lid.
9. Allow salmon to cook for approx 25 minutes at 350 degrees F with the lid closed basting with sauce every 5 to 10 minutes.
10. The under side of the plank should smoke, try to leave the lid closed so the flavorful smoke doesn't escape. Use spray bottle to extinguish any flare ups.
11. Do not handle the salmon, it will break apart, just let it sit on the wood. No handling/turning required.
12. Allow the fish to rest for a few minutes covered with foil before serving. The meat should be moist, flakey, smokey flavored with a caramelized glaze. Use a spatula to remove from wood. it should come off fairly easily if you oiled the plank well enough.
13. Serve with grilled veggies or whatever you desire. Enjoy!