Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (plus more for the plank)
  • Four (6- to 8- ounce) skin-on salmon fillets ((or substitute arctic char or trout))
  • 2 tablespoons prepared wasabi ((that is wasabi paste from a jar or a tube))
  • 2 tablespoons granulated sugar
  • 1 tablespoon soy sauce ((or tamari for a gluten-free option))
  • 1 tablespoon freshly grated ginger
  • Salt

Instruction

  • Soak the cedar planks in water to cover for 12 or so hours.
  • Blot the planks dry with paper towels. Soak a new paper towel in olive oil and brush it along one side of each plank.
  • Season the salmon with salt to taste and let it rest at room temperature for 15 minutes.
  • Mix together the oil, wasabi, sugar, soy sauce, and ginger in a small bowl.
  • Using paper towels, wipe off any moisture that accumulates on the surface of the salmon. Place each fillet, skin side down, on the oiled side of a cedar plank and generously brush the top of each fillet with some of the marinade.
  • Preheat a gas or charcoal grill to medium-hot.
  • Place the planks on the grill, cover, and cook until the salmon fillets begin to split on top, the marinade bubbles, and the salmon is cooked to the desired doneness, about 8 minutes, depending on the thickness. (The planks may smolder a little, but that’s okay.)
  • Let the salmon rest a few minutes before wiggling a metal spatula between the salmon skin and the fillet and easing the fillet portion of the salmon from the skin, which will remain attached to the planks. Serve the salmon immediately.
  • Discard the planks after dinner, once they've cooled completely.