Here's what John had to say about his recipe: “I always enjoy your products and in the last few years I have built a small cooking file on sockeye and halibut recipes. I was recently reading a cooking article on the mechanics of making good marinades for chicken, fish, etc. This is one I tried for grilled salmon using orange and basil.”
Thanks, John… we appreciate your taking the time to test this creation, and your impulse to share it with your fellow grilled-fish aficionados!
Grilled Salmon on a Cedar Plank
Adapted from a recipe by Betty Rosbottom (Tribune Media Services).
2 Vital Choice Cedar Grilling Planks
4 (6 oz each) wild Alaska Salmon fillets
1/3 cup light tamari soy sauce
1/4 cup real grade B maple syrup
1 tablespoon finely chopped fresh ginger
1 tablespoon fresh lime juice
1 teaspoon minced garlic
2 tablespoons chopped cilantro for garnish
2 tablespoon chopped green onions, white and green parts only, for garnish
4 lime wedges for garnish
- Soak the cedar planks in water for at least 40 minutes; leaving them in the water until ready to grill.
- Place salmon (skin-side down if using our Silver Salmon), in a shallow, non-reactive dish. Combine the soy sauce, maple syrup, ginger, lime juice and garlic in a small, non-reactive bowl and whisk to blend. Pour half of this mixture over the salmon, cover tightly with plastic wrap and refrigerate. Marinate at least 1 hour or up to 2 hours. Cover and refrigerate remaining marinade; bring to room temperature 30 minutes before using.
- Prepare a grill for high heat (about 350 degrees F). Remove the planks from the water and place two salmon, flesh side up, on each plank. Place planks with fish on the grate. Cover grill and cook until fish flakes easily and is opaque, 10-15 minutes. (Test fish often after 8 minutes, to avoid overcooking.)
- Remove planks from grill and bring to the table (place hot planks on trivets or oven mitts to protect table). Transfer fillets to plates, and spoon some of the reserved marinade over each one. Mix the cilantro and green onions, as a garnish for each fillet. Serve each fillet with a lime wedge.
John's Salmon Marinade
2 Tbsp organic extra virgin olive oil
2 Tbsp fresh-squeezed orange juice
1½ Tbsp orange zest
1-2 Tbsp fresh chopped basil
1/4 tsp sea salt
1/4 tsp organic black pepper
2 - 4 Sockeye fillets
- Mix marinade ingredients in a bowl. Pour marinade in a bowl or gallon zip-lock bag. Add 2‒4 Sockeye fillets.
- Marinate Salmon for 30 minutes in refrigerator.
- Place on grill and cook 2-4 minutes per side, or less if desired.