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