Serves 4 FOR THE GLAZE 1 tablespoon olive oil 2 teaspoons garlic, minced 1 teaspoon fresh ginger, minced ¼ cup freshly squeezed orange juice ½ cup honey 1 teaspoon tobasco sauce, or to taste 1 tablespoon dark brown sugar ½ teaspoon orange zest ½ teaspoon lemon zest 1 teaspoon freshly cracked black pepper ½ cup fresh cilantro, chopped FOR THE SALMON 2 pound side of boneless, skin-on salmon filet (Wild if possible) 1 cedar plank, about 10 x 16 x ½-inch thick, soaked in water for 3 hours. 2 tablespoons olive oil To make the glaze, sauté the ginger in the oil for about 30 seconds in a medium saucepan set over medium heat. Add the garlic and sauté for 30 seconds more. Add the orange juice, honey, tobacco, brown sugar, orange and lemon zests and pepper. Let the glaze simmer and reduce over low heat until it 2/3 evaporated and takes on thick, syrupy consistency. Remove from the heat and let cool to room temperature. Stir in the cilantro. Preheat the grill to high. Oil the skin side of the salmon and generously season with salt and pepper on both sides. Lay the salmon skin side down on the cedar plank. Place the plank with the salmon onto the grill and close the lid. Let cook for about 5 minutes before painting the salmon with the glaze. Continue to baste every 5 minutes or so until the salmon is done, about 18 to 24 minutes total, depending on the thickness of the filet. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank. |