- Serves: 2 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- 1/3 cup soy sauce
- 2 tablespoon honey
- 1/4 teaspoon sesame oil
- 3 garlic cloves, thinly sliced
- 1 thumb-sized piece ginger, sliced
- 1 tablespoon rice wine or sherry
- 2 medium-sized fresh Steelhead Salmon Fillets
- 1 (6x14 inch) cedar plank, soaked in salted water for at 2 hours
Combine soy sauce, honey, sesame oil, garlic, ginger and wine in a large mixing bowl and set aside, reserving 2 tablespoons of mixture for later use. Rinse salmon fillets under cold water, then remove any remaining pin bones or scales. Place prepared fillets into marinade, turning to coat, then cover tightly and transfer to the refrigerator. Marinate for 30 minutes.
Set up grill for indirect heat, preheating on medium-high. When hot, place the prepared cedar plank onto the side away from direct heat. Remove salmon fillets from marinade, shaking gently to remove excess marinade, then place on cedar plank skin-side down. Close grill and cook until salmon is cooked through (about 20 to 30 minutes), glazing once halfway through cooking with reserved glaze. Serve immediately on cedar plank.