“When you feel neglected, think of the female salmon, who lays 3,000,000 eggs but no one remembers her on Mother’s Day”
Really cold weather, but we decided to grill outside anyway and with a nice piece of salmon ready it was time to try grilling on a cedar plank on the new grill. I came up with a choice of two recipes and Michael chose the Asian-style which I really liked and will make once again. Armed with several recipes I ended up making the glaze with what I had on hand instead of following one particular recipe most of which had a base of soy sauce brown sugar and citrus simmered until thickened.
The cedar plank soaked in water and apple cider for about 1-1/2-2 hours.
I brushed the salmon with the glaze (both sides) and seasoned with additional freshly ground pepper and allowed to marinate a little while the grill was heating up to a 325-350° temperature. Michael placed the plank on the thoroughly heated grill, flipping the plank after 3 minutes, when the plank started to smoke after another 3 or so minutes we put the salmon on and closed the grill lid for 20 minutes. With another 20 minutes or so to go, he brushed the salmon with the glaze several times.
For the glaze:
About ¼ cup soy sauce
3 Tablespoons Ponzu sauce
2-3 teaspoons fish sauce
¼ cup fresh pineapple juice and the cut up core of the pineapple
1 tablespoon fresh lemon juices
1 tablespoon fresh lime juice
4 tablespoons pack dark brown sugar
1 small clove garlic, pressed or minced
1 teaspoon minced fresh ginger
2 teaspoons sweet paprika
Pinch of cayenne
Pinches of white pepper
*Pinches of Japanese pepper seasoning, optional
Whisk all ingredients in a small sauce pan and simmer until thickened, about 25-30 minutes, stir a few times and keep in mind that the seasonings are adjustable to your taste, just be sure to have a good syrup to brush on the fish.
Our fish took about 40 minutes as it was a nice thick piece for the most part. My favorite part the thin crispy edge that is missing in the first photo, like candy.
We grilled pineapple and vegetables to go with our salmon and while DH hasn’t been too fond of salmon (yep, even coming from the state of Washington) he rather like this version and maybe next time I”ll try the balsamic glazed recipe.
Today enough left for lunch and I’m thinking glazed salmon lettuce wraps.
Look around for some cedar plank grilling guidelines, here’s one