* One large soaked Cedar plank or 2 smaller ones if you’re cooking a couple filets
* Two to four center cut Coho Salmon Filets (ask your butcher to please slice up center cut filets so you get the best part of the Salmon, no tails!)
* 4-6 cloves of garlic (maybe an extra one or two to place directly on the cedar plank while grilling)
* Extra virgin olive oil (EVO)
* Soy sauce
* Dark brown sugar
* Crushed red pepper
* Ground Cayenne pepper
* Fresh ground black pepper
* Optional: Chili garlic sauce
Time to cook: Soak the plank for a couple hours or while you’re at work…
When you get home, prep the marinade to taste combining: fresh garlic (minced), soy sauce, brown sugar, crushed red pepper, ground cayenne pepper, black pepper,
& if you’re feeling extra adventurous, add about a tablespoon of chili garlic sauce.
Once you get the right amount of spicy/sweet, toss it in with your salmon filets in a freezer bag
or deep dish to marinate for 45 minutes to a couple of hours.
Fire up your grill to about 350 degrees, set the planks on the grill for a few minutes, flip plank over with an oven mitt or grill tongs, (brush with a little EVO if you’d like),
add your Coho filets skin side down and let them grill 15-20 minutes
or longer depending on the thickness and how you like your salmon.
I like mine medium, but just don’t overcook this delicious Coho cut!
While it’s grilling, feel free to add some extra marinade
and/or more cayenne pepper for that extra double-kick!
Serve with your favorite side dish of veggies, (grilled zucchini using a separate bowl of the marinade is excellent), and have a nice glass/bottle of Pinot Noir or your favorite white,
(I just paired it with a delicious Sauvignon Blanc from Rodney Strong). Enjoy and get grillin’!
Recipe by Jeremy T. Fernald
Lewisville, TX