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Grilled Gingered Salmon

By: Gourmet Photog

"This is one of my most requested recipes, and there's never a crumb left when I make it."

Rate/Review | Read Reviews (11)

What to Drink?
	Types of Wine: Pinot Noir
	Beer

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
12 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 cup soy sauce
1 cup muscovado (dark brown) sugar
1 (5 inch) piece of fresh ginger root, peeled and minced
1/4 cup olive oil
2 cloves garlic, smashed
1 (3 pound) whole salmon fillet with skin
1 untreated cedar plank

Directions

Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.
About 1/2 hour before grilling, soak cedar plank in water.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.
Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

Footnotes

Cook's Note:
Muscovado sugar is a dark brown sugar with a molasses flavor. You can buy it online, at health food stores, or at specialty grocery stores. Dark brown sugar with a bit of molasses makes a good substitute.