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.