Alder-Planked Salmon in an Asian-Style Marinade

Grilling over indirect heat allows the fish to stay moist and take on a subtle smokiness from the plank.


9 servings (serving size: 5 ounces)

Recipe from

Oxmoor House


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


Soak the plank in water to cover 1 hour; drain.

To prepare grill for indirect grilling, heat one side of the grill to high heat (400 tp 500).

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 grate 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. Grill salmon, covered with a grill lid, 15 minutes or until fish flakes with a fork. Sprinkle with green onions and sesame seeds.

Judith Fertig,

The Coastal Living Cookbook,

Oxmoor House

April 2004
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