Grilled Cedar Planked Salmon with a Soy-Ginger Sauce


  • 2 lb. salmon filets, cut into four servings
  • 2 tbsp. vegetable oil
  • 2 tbsp. soy sauce
  • 3 tbsp. chardonnay
  • 2 tsp. fresh ginger, minced
  • 2 tbsp. light brown sugar
  • Salt and pepper, to taste
Soak cedar planks according to package directions.

In medium bowl, combine all ingredients except salmon and lemon juice, and blend thoroughly. Set aside. 

Inspect and remove any pin bones from salmon. Brush salmon with soy ginger glaze. Season with freshly ground black pepper and salt. Reserve remaining glaze. Set fish aside while barbecue heats to medium hot or about 400°F. 

Place plank on barbecue and close lid. Allow plank to come to a smoke. When ready, carefully raise lid, arrange salmon on plank and close lid. Hot smoke fish for 8 to 10 minutes or until done. 

For glaze, transfer remaining sauce to a small saucepan and gently simmer over medium heat until reduced by half. Remove from heat. Brush or drizzle glaze onto salmon just before serving. 

by The Savvy Kitchen