Serves 4-6
Ingredients:
• Cedar Plank soaked at least 3 hours in water
• 2-3lb Skinless Salmon Fillet
• 1 Large bottle Lemon juice (Costco), enough to cover 3/4 of the salmon
• Fresh Rosemary Sprigs
• Course ground Salt
• 1 Tablespoon Olive OilMarinade
• 1 1/2 Cups Soy Sauce
• 1 1/2 Tablespoons Minced Garlic
• 1 Tablespoon Fresh grated Ginger
• 1 1/2 Tablespoons Honey
• 1 Teaspoon Black PepperInstructions:
1. Rinse and dry the salmon.
2. Place the salmon in a non-metal baking dish and pour lemon juice to nearly cover it.
3. Cover and refrigerate for 20 minutes, then flip the salmon over and refrigerate for another 20 minutes.
The salmon will look paler.
4. Remove the salmon, pat dry and either using a large plastic bag or re-using the baking dish,
pour the garlic marinade over the salmon turning the salmon so both sides are coated. Cover and marinate in the fridge for at least 1 hour or up to overnight.
To Grill: Heat grill to 350F
1. Remove the salmon, don’t pat dry, just gently rub both sides with the olive oil.
Evenly cover top side of the salmon with rosemary leaves.
2. Remove the cedar plank from the water, sprinkle with the course salt on one side,
place on the grill salt side up for 1-2 minutes.
3. Place the salmon on the plank, rosemary side up, close grill cover
and grill for about 30-40 minutes (20–30 minutes for medium done).
The salmon should be flaky and nicely glazed.
Use a water spray to tamp down any flare-ups during grilling.
Ruth Katz, NJ
This is a family favorite. You can adjust the amount of garlic or honey,
but don’t leave out the rosemary which really adds additional flavor.
This salmon is also great served cold with either a creamy horseradish or mustard sauce.
Makes an impressive “do ahead” entertaining dish. I serve it both hot and cold with the salmon on the plank.