Food Network: Cedar-Planked Teriyaki Salmon

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Cedar-Planked Teriyaki Salmon
Recipe courtesy Emeril Lagasse, 2005

1/2 cup light soy sauce
1/4 cup mirin
2 tablespoons sugar
2 tablespoons peanut oil
1/2 teaspoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion bottoms
1 (1-inch) piece fresh wasabi root, optional
4 (6-ounce) salmon fillets
4 untreated cedar planks

2 teaspoons vegetable oil
Lime slices, for garnish
Fresh cilantro sprigs, for garnish

Put the soy sauce, mirin, sugar, peanut oil, sesame
oil, garlic, ginger, green onions, and wasabi, if using, in a blender and process
on low for 1 minute, or until the ingredients are well incorporated. Transfer half
of the sauce to a shallow dish and add the salmon fillets. Turn to coat well, and
refrigerate, turning occasionally, for at least 2 hours and up to overnight.
Transfer the remaining sauce to a non-reactive container and refrigerate until
ready to cook the salmon. Soak the cedar planks in water for at least 1 hour.
(Note: you may have to weight the planks with a heavy object in order to keep them

submerged in the water.)

Preheat a grill to medium. Remove the planks from the water and rub the tops each
lightly with 1/2 teaspoon vegetable oil. Place 1 salmon fillet on the top of each
plank. Place the planks directly on grill and close the cover. (The planks will
smoke, this is OK. Keep the lid closed to prevent the smoke from escaping.) Cook
until the salmon is just cooked through, about 10 minutes. While the fish is
cooking, place the remaining teriyaki sauce in a small saucepan and cook until it
has thickened slightly and coats the back of a spoon, 1 to 2 minutes.

Remove the fish from the grill and serve, drizzled with the thickened sauce.
Garnish with lime slices and cilantro sprigs.