Alder-Planked Salmon in an Asian-Style Marinade

If you can get your hands on a filleted side of salmon, this is the recipe to choose. After a quick dip in a soy marinade rounded out with honey, ginger, and lemon, the salmon is grilled over indirect heat. Keeping it on a plank is one way to ensure that this large cut of fish stays extra-moist.

 

 

9 servings (serving size: 5 ounces)

Ingredients

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1 (15 x 6 1/2 x 3/8-inch) alder grilling plank
1/2 cup rice vinegar
1/2 cup low-sodium soy sauce
2 tablespoons honey
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
1 (3 1/2-pound) salmon fillet
1/4 cup chopped green onions
1 tablespoon sesame seeds, toasted

Preparation

Immerse and soak the plank in water 1 hour; drain.

To prepare grill for indirect grilling, heat one side of the grill to high heat.

Combine vinegar and the next 6 ingredients (vinegar through lemon) in a large zip-top plastic bag; seal. Shake to combine. Add fish; seal. Marinate in refrigerator 30 minutes, turning once.

Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds.

Created date

June 2003

Nutritional Information

Calories 306
Caloriesfromfat 41 %
Fat 14.1 g
Satfat 3.3 g
Monofat 6.1 g
Polyfat 3.5 g
Protein 38.3 g
Carbohydrate 4.6 g
Fiber 0.5 g
Cholesterol 90 mg
Iron 0.9 mg
Sodium 353 mg
Calcium 36 mg