The secret (not so secret) to this recipe is to soak the cedar plank weighted down under water for at least four hours. It not only brings out the flavor of the cedar more, but keeps the plank from burning to a crisp on the grill! I must tell you that I have quadrupled the quantities of ingredients that are called for in this marinade because it’s so good. Leftover marinade if not used can be added to other fish recipes such as croquettes as well.
Ingredients for marinade:
8 T Canola oil
4 T soy sauce
12 T Jack Daniels (good ‘ol Jackie—I always did love him!)
2 T grated FRESH ginger
4 T brown sugar
Freshly gr. papper to taste
Combine all the above ingredients in a bowl and set aside.
2 tsp. lemon juice–reserve this.
A 2 lb. (approximately) salmon fillet–pinbones removed and cut in pieces to fit the cedar plank.
Technique:
Heat up the grill, lid closed.
Place the salmon in a zip-lock bag, add the marinade and seal. Let stand for approximately 20 minutees.
Cut a hole in a corner of the zip lock bag and drain the marinade into a small sauce pan.
Preheat the plank for a few minutes on the grill, and then place salmon, skin side down on the plank.
Put the lid down and let it hot-smoke until done, or you see little white flecks on the salmon—about 8 to 10 minutes. Don’t overcook!
In the meantime, simmer the marinade on the stove, reducing by half. Remove from heat and add the lemon juice.
Transfer salmon to platter, and drizzle with some of the marinade, pouring the remaining marinade into a sauce bowl for serving on the side.
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