You may also like
Categories:
salmon fillet cedar plank extra-virgin olive oil soy sauce Chardonnay wine ground ginger brown sugar garlic lemon juice pepper butter
Viewed: 117 - Published at: 9 years agoIngredients
- 1 -2 salmon fillet
- 1 cedar plank, 10 x8 large enough for the salmon to cook on with out hanging over the sides. 3/4-inch to 1-inch thi
- 2 tablespoons extra virgin olive oil
- 1 tablespoon soy sauce
- 3 tablespoons Chardonnay wine (or other white wine)
- 12 teaspoon ground ginger
- 2 tablespoons brown sugar (Splenda Brown Sugar can also be used for low carb.)
- 1 minced garlic clove
- 12 teaspoon lemon juice or 1 teaspoon juice of fresh lemon, juice of
- pepper
- 4 tablespoons butter, cut into small cubes
Method
- Clean and de-bone salmon.
- Pull pin bones with a pair of pliers.
- Soak Cedar plank in water for at least 1 hour weighting it down to fully submerge.
- Mix together all the marinade ingredients (except the butter) and pour into a sealing bag with the salmon.
- Allow to marinate in the refrigerator at least 1 hour.
- Pre-heat grill on high (350-400 F) Place soaked cedar plank on the grill close the lid and wait 3-5 minutes or until the plank starts to smoke.
- Place salmon on the plank, skin side down.
- (If skin is removed, rub olive oil on plank and lay fish directly on the plank.)
- Put the pads of butter all over the salmon.
- Reduce the heat of the grill.
- Try to keep the plank smoking without actually catching fire.
- When flames appear, spray them with a water bottle.
- Close the lid and check periodically to make sure the plank does not ignite.
- Cook the salmon for 8-10 minutes per inch thickness of the fillet.
- *This timing is a guideline and may need to cook longer depending on amount of fish being cooked and personal preference.
- When salmon is done move to a serving platter and enjoy.
