Cedar Plank Grilled Salmon
By Raschell Rule
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What can make salmon taste even better than it already does? Grilling it on a cedar plank. The plank gives the salmon a sweet smoky flavor; you'll be preparing it more this way after trying it.
First you will soak the planks for several hours in water. Make sure the plank is sold for grilling and not treated. Soaking it will steam the fish and keep it from burning (and that's how we like it). If you want to grill more than 2 salmon fillets, just double the marinade in this recipe.
Best fish to use for plank grilling? Try wild sockeye salmon, you won't be disappointed.
Serves: 2 Total time: 25 mins
Ingredients:
Marinade:
3 tablespoons brown sugar, firmly packed 2 tablespoons soy sauce 1/2 cup dry white wine 1/3 cup dry sherry Olive oil Fresh dill for garnish (optional) Sliced lemons for garnish (optional) Directions:
In a bowl, mix the brown sugar, soy sauce, white wine, and sherry together. Pour 1/4 of the marinade on the bottom of a glass dish and place the salmon fillets in the marinade. Pour the remaining marinade over the top of the fillets. Make sure all parts of the fish are covered with marinade. Let sit for 15 minutes. Turn the fillets over and repeat. Heat the grill to medium-high heat. If you are using charcoal, place briquettes to one side of the grill to cook using indirect heat. Five minutes before grilling, place the soaked planks on the grill. After 5 minutes, carefully brush olive oil over all the planks. Place marinated salmon fillets skin side down on grill and top with sliced lemons; cover with lid. Cook until it reaches an internal temperature of 140 degrees. For more salmon recipes, visit: MissHomemade.com
