Ingredients:2 12-14 x 5-6 inch cedar planks
1/3 cup olive oil (or vegetable oil)
1 11/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2+ pounds of salmon (I had 4 pieces about 2.5 pounds, 2 on each plank)
Directions:1. You will need to soak the cedar planks for an hour minimum in warm water. Longer is better if you have the time. If you soak them in your sink remember to clean it first.
2. Combine all ingredients (olive oil, rive vinegar, sesame oil, soy sauce, green onions, ginger) in a shallow dish. Put the salmon into the marinade and coat. Let sit for at least 15 minutes but an hour is better. Turn fish half way through time to make sure they are coated.
3. Time to get the grill going. Preheat your BBQ for medium heat.
4. When the grill is up to temperature, about 400, place the cedar planks on the grate. When they start to smoke and crackle a little they are ready.
5. Now place the salmon skin side down on the planks. Discard the marinade because now we can't use it. Close the lid to contain the smoke. Depending on the thickness of the fish and temperature you keep your grill at (a fire flare up will spike the temperature) it will take 15-20 minutes to cook. Please don't overcook! It is ready when it can be flaked with a fork. Remember it will keep cooking even after you remove it from the grill.
NOTE: it the plank catches fire use a water spray bottle to put out the flames.
6. Plate the fish. The skin will most likely stick to the plank so don't worry about that.
I've since made it again with farmed salmon that was nice and fatty and it was just as tasty.