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Plank-Grilled Sweet Soy Salmon Recipe, 4 Servings

05 September 2011no comments Foods

Nutritional Info (Per serving)

Calories: 233, Saturated Fat: 2g, Sodium: 93mg, Dietary Fiber: 0g, Total Fat: 10g, Carbs: 1g, Cholesterol: 90mg, Protein: 32g

Prep Time: 2 hrs. 27 mins.

Kitchen tips: To cook over indirect heat on a gas grill, turn one burner off and place the plank above it. For a charcoal grill, build two small piles of coals on either side of the grill. Place the plank in the center of the grill above the area without any coals beneath.


~ 1/4 cup soy sauce, reduced-sodium

~ 1/4 cup  wine, rice, sake, or dry white wine

~ 1/4 cup mirin (sweet rice wine)

~ 2 tablespoon sugar

~ 3 tablespoon scallions (green onions), coarsely chopped

~ 3 tablespoon ginger, fresh, coarsely chopped

~ 4 fish, salmon steaks, wild, or fillets, 5-ounce, 3/4-1 inch thick, skin on

~ 1 small lemon, thinly sliced


Soak a grilling plank in water for 2 to 4 hours.

Meanwhile, combine soy sauce, sake (or white wine), mirin, sugar, scallions and ginger in a small saucepan and bring to a boil. Remove from the heat and let cool to room temperature.

Place salmon in a shallow dish and pour the marinade over it. Place lemon slices on top. Marinate in the refrigerator for at least 30 minutes but no more than 2 hours, turning the fish once or twice.


Preheat grill to medium-high.

Place the soaked plank over direct heat on the grill and heat for 2 minutes. Move the plank so it’s over indirect heat (see Kitchen Tip above). Remove the salmon from the marinade, place it skin-side down (if using fillets) and replace the lemon slices on top.

Close the lid and cook until the fish is just cooked through, 10 to 15 minutes.


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