My recipe is simple and error free. This recipe will work with any amount/cut of salmon.
Salmon
Ginger
Soy sauce
Brown sugar
Of course, soak your plank.
Place uncooked salmon in a plastic bag or deep dish.
Measuring is not necessary. You go by the amount of fish you have.
You want enough brown sugar to moderately cover the flesh side of the fish.
Shred or finely chop ginger, and again moderately cover the fish.
(If you freeze peeled ginger, it is a lot easier to shred.) Pour soy sauce over the sugar and ginger.
You will want enough soy sauce to moisten the fish, sugar and ginger.
(Depending on your palate, more sugar will make the fish sweeter, more ginger will make it spicier,
and of course more soy sauce more salty.)
Let marinate for 45 minutes to 3 hours, then grill as normal, skin side down.
The edges will get a little crunchy and the flavor is fresh and sweet/salty. Yum, yum, yum…
You cannot go wrong with this recipe.
It’s great with lemon rice, fresh grilled veggies, in a taco, or with a crisp green salad
and bacon with a cilantro dressing. I have also used cubed grilled salmon as a
tapas on small wooden skewers, with a drizzle of teriyaki glaze
and roasted sesame seeds. Salmon BLT, what a treat!
Julia
Redding, California