The grilling plank used in this dish provides a nice, smoky flavor to the fish. Cooking salmon to a medium rare keeps the fillet moist and buttery tasting, with a bit of heat on the back end from the marinade.
YIELD: 4 SERVINGS • COOK TIME: 20 MINUTES
MARINADE
½ cup (120 ml) peanut oil
4 tbsp (60 ml) soy sauce
4 tbsp (60 ml) balsamic vinegar
¼ cup (55 g) brown sugar
3 scallions, chopped
2 cloves minced garlic
1½ tsp (4 g) freshly ground ginger
1 tsp sesame oil
2 tsp (3 g) red pepper flakes
½ tsp salt
1½ lb (680 g) salmon fillet
Cedar or alder grilling plank
Salt and pepper, or your favorite seafood seasoning
To make the marinade, combine all the ingredients in a large bowl. Submerge the salmon, cover the container and place it in the refrigerator for 1 to 2 hours. During this time, soak the grilling plank in water for 30 minutes
Build a medium-sized charcoal fire (about two-thirds of a standard charcoal chimney) or, if using a gas grill, preheat to a medium heat (300 to 350°F [149 to 175°C]).
Place the salmon on the soaked plank. Season the salmon with salt and pepper or your favorite seafood seasoning.
Place the planked salmon on the grill for medium direct heat, and close the lid. Cook for approximately 15 to 20 minutes, checking at the halfway point. The salmon should be cooked to an internal temperature of 150°F (65°C). Remove the salmon, let it rest for 5 minutes and then serve.