Ingredients:
1 -2 salmon fillets
1 cedar planks, 10 x8 large enough for the salmon to cook on with out hanging over the sides. 3/4-inch to 1-inch thi
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
3 tablespoons Chardonnay wine ( or other white wine)
1/2 teaspoon ground ginger
2 tablespoons brown sugar ( Splenda Brown Sugar can also be used for low carb.)
1 minced garlic cloves
1/2 teaspoon lemon juice or 1 teaspoon juice of fresh lemons, juice of
pepper
4 tablespoons butter, cut into small cubes
Directions:
Clean and de-bone salmon. Pull pin bones with a pair of pliers.
Soak Cedar plank in water for at least 1 hour weighting it down to fully submerge.
Mix together all the marinade ingredients (except the butter) and pour into a sealing bag with the salmon. Allow to marinate in the refrigerator at least 1 hour.
Pre-heat grill on high (350-400 F) Place soaked cedar plank on the grill close the lid and wait 3-5 minutes or until the plank starts to smoke.
Place salmon on the plank, skin side down. (If skin is removed, rub olive oil on plank and lay fish directly on the plank.)
Put the pads of butter all over the salmon.
Reduce the heat of the grill. Try to keep the plank smoking without actually catching fire. When flames appear, spray them with a water bottle.
Close the lid and check periodically to make sure the plank does not ignite.
Cook the salmon for 8-10 minutes per inch thickness of the fillet.
*This timing is a guideline and may need to cook longer depending on amount of fish being cooked and personal preference.
When salmon is done move to a serving platter and enjoy.
Servings: 4
Time preparation: 60 min.
Time total: 90 min.