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You can never have too many recipes for salmon! The other day I posted about cedar planks and here’s a fabulous recipe using it! If you don’t have any cedar planks or need more, please click here to buy some!
This recipe is absolutely delicious and the cedar plank gives it a nice smoky flavor. I always make more than I need because I love leftovers.
No worries if you don’t barbecue or have the chance to use a cedar plank, this marinated salmon could be baked in your oven very easily.
I’ve also given two options for this recipe. Whether you make a paste or use the marinade, this salmon is melt in your mouth delicious.
Prepare your cedar plank by soaking it in water for minimum 4 hours.
For Marinade: Combine the tamari, white wine, mirin, brown sugar and ginger in a small bowl and mix until the sugar is dissolved. Place the piece of salmon in a shallow dish and pour the marinade over it. You can prepare this in the morning and leave the fish to marinate in the refrigerator. Marinate for at least one hour.
For Rub: Mix all the ingredients together in a small bowl to make a paste. Rub all over the salmon and leave in the fridge for at least an hour.
Place the charcoal briquettes on one side of the barbecue and leave the other side empty so you can use indirect heat to cook the fish. If using a gas grill, you can cook the fish on the higher shelf or just heat one side of the grill.
Preheat grill to medium-high. Place the soaked plank on the grate over the direct heat side of the grill and heat for 2 minutes. Then move the plank to the other side, so it’s over the indirect heat. Remove the salmon from the marinade and place it on the hot plank and place the lemon slices on top. If the fish is too large to fit on the plank, cut it so it fits nicely. Close the lid and cook until the fish is just cooked through and flakes with a fork, approximately 30 minutes.