Photography: Becky-Stayner; Styling: Melanie J. Clarke
Yield
9 servings (serving size: 5 ounces)

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.

 

 

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Charlie1503's Review

dburge
August 20, 2016
This wasn't very flavorful. I too used a cedar plank, soaked, and charred at about 450 degrees on the grill. But neither the wood or the marinade added much to the fish. Probably won't make again, or may use the charred plank technique with a bottled marinade.

JakeBraun's Review

JakeBraun
April 08, 2012
N/A

Katy27's Review

Katy27
July 12, 2011
This recipe was quite easy and very yummy. I wish some of the flavors could have soaked in more, but I'm not sure if marinating it for longer would have done much. It had a very light flavor that was not at all fishy, and I think the green onion definitely added something. We cooked it on a cedar plank, I don't know if that would have changed much, but I think it turned out just fine. We accompanied it with some grilled asparagus, and I think they made a good pair. I would definitely make this again!

northeastcook57's Review

northeastcook57
February 09, 2010
This recipe is a keeper! I have made this several times for my family and friends and everyone has raved about it! This recipe has been passed on several times.....haven't changed a thing in the recipe!

dburge's Review

charlie1040
August 27, 2009
Excellent recipe for the late summer - early fall when the salmon are running. Fresh fish can't be beat when paired with this recipe. Yum!