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Wood Plank-Grilled Salmon

Serves: Makes 4 servings

Ingredients:

  • 1½ pounds salmon
  • 1 cup Remington Citrus Soy Marinade
  • Red onion, thinly sliced for garnish
  • Cilantro, coarsely chopped for garnish
  • Lime wedges, for garnish


Procedures:

The secret to this recipe is Charlie Palmer’s Citrus Soy Marinade which combines tart lemon with the sweetness of honey and a range of spices to enhance the delicate flavors of plank-grilled salmon.

Plank-grilled food is a great way to step up to gourmet grilling as well as help food retain moisture during cooking for perfectly tender results every time. When cooking with planks, they need to be immersed in water at least an hour prior to grilling. A water-soaked plank produces maximum smoke flavor and is more resistant to charring on the grill.


Score the presentation side of the fish in a crosshatched pattern about ¼ inch deep and 1 inch wide. Place the fish so that it fits comfortably in a sealable container (or cut to fit in large Ziploc) and pour the Citrus Soy Marinade over, making sure that it also coats the underside of the fish. Marinate in the refrigerator for 2 to 6 hours.

Place the fish, scored side up, on the surface of a wood cooking plank and place on a medium-temperature part of a covered grill. If using coals, push them toward the outside of the grilling area. If using a gas grill, turn one side up to medium or medium high and leave the other side off, cooking the fish on the off side. If you feel the fire is a little too hot or want a little extra wiggle room, place a piece of aluminum foil on the grilling surface before putting the plank down. The heat should still be sufficient to get the wood smoking.

Close the top of the grill and cook until the edges of the fish flake apart easily when gently pressed, 10 to 15 minutes. Every few minutes, pull up the lid just enough to check for flames, which you can extinguish with a small squeeze bottle of water.

Top the fish with a scattering of sliced red onions and chopped cilantro. Squeeze the limes over and serve right on the plank.

by Charlie Palmer, Remington Camp Cooking

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