• 1 lb salmon fillet
  • sea salt
  • olive oil
  • 2 tbsp peanut oil
  • 1 tbsp sesame oil
  • 1 tsp chili oil
  • 2 tbsp soya sauce
  • 1 tbsp balsamic vinegar
  • 2 tbsp thinly sliced green onion
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • ½ tsp ground ginger
  • ⅛ tsp salt
  • ⅛ tsp freshly ground black pepper
  1. Mix marinade ingredients together. Place fillet in snug-fitting glass
  2. dish; pour marinade over to coat. Marinade fillet skin side up in refrigerator
  3. -6 hours.
  4. Soak cedar plank 2-4 hours, weighting it to submerse plank completely.
  5. Brush one side lightly with olive oil, place oiled side down on preheated grill and char. Oil other side, flip plank. Sprinkle charred side of plank lightly with sea salt, place salmon fillet on plank skin side down. Grill 10 min per inch of thickness, basting with remaining marinade. Use flipper to lift fillet when done, separating from skin. Serve 2 with basmati rice and steamed baby bok choy or spinach.
Recipe by Recipes at