I love salmon, especially our local Pacific salmon. When shopping for salmon look for fillets that say “no color added”, and preferably “never frozen”. Some meats can hold up to the cell-busting process of freezing and thawing…but salmon’s not one of them.
This recipe, served over some lightly-salted Jasmine rice might be the best salmon dish I’ve ever had.
Add a little color with a fresh steamed green veggie like broccoli or green beans.
Smokey Sweet-Soy Cedar Plank Salmon
4 (6-oz) Pacific salmon fillets
1 Tbsp fine sea salt
1/2 tsp ground black pepper
1 C Kikkoman Sweet Soy Glaze
1/4 C Melted butter
2 untreated cedar grilling planks*
Extra-virgin olive oil
Squirt bottle of water (optional)
Soak cedar grilling planks (available on the bbq aisle, or online) in enough water to cover for 2 hours, keep them immersed. Remove, pat dry with paper towels.
Prepare your grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Place the cedar planks over the heat. Brush skin-side of salmon with oil.
When planks begins to smoke, place salmon on the plank, skin side down (if salmon is too wide for plank, fold in thinner side under to fit) and salt lightly. If planks catch fire, spray the hot spots lightly with water. Brush salmon with sweet-soy glaze.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.
Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes.
Let salmon stand on plank 5 minutes before serving.
Serve with Jasmine rice and a steamed green veggie.