This recipe is adapted from the instructions that came with a four-pack of Chinook Cedar Grilling Planks from Seattle.
Makes 6 servings
2 tablespoons vegetable oil
1 tablespoon soy sauce
3 tablespoons bourbon
1/2 teaspoon ground ginger
1 tablespoon brown sugar
Freshly ground pepper, to taste
2 pounds salmon fillet
1/2 teaspoon lemon juice
Combine all ingredients but salmon and lemon juice. Whisk and set aside.
Place fillet in shallow dish, pour marinade over and turn to coat. Cover with plastic wrap and let sit 20 minutes. Retain marinade.
Place salmon, skin side down, on pre-soaked, preheated plank. Place on grill and cover. Cook 10 to 15 minutes, or until done.
Simmer marinade in a small saucepan until reduced by half. Remove from heat and add lemon juice. Drizzle over salmon before serving.
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