Two-time Formula 400 Super Sport owner Charlie Richard loves to wow his friends and guests with a savory cedar plank-grilled salmon dish. Not only is the aroma from the grill very tantalizing, the presentation is gorgeous, and the taste is even better! Thanks, Charlie, for sharing your recipe!
1 pound - Fresh salmon filet
1/2 cup - Kikkoman® teriyaki sauce
4 each - Garlic cloves, chopped
1 each - 15"x 7"x1/2" cedar plank
6 each - Scallions, sliced
As desired - Fresh lemon wedges
As desired - Scallions, sliced
Place the clean cedar plank in a clean tub of water and soak overnight. Place the salmon in a large plastic bag with the teriyaki sauce, garlic, and 6 sliced scallions. Seal and marinate in refrigerator overnight. Remove the plank from the water and place on a preheated grill over low heat (make sure flames do not touch plank). Remove the salmon from the marinade (discard marinade) and place on plank. Do not cover with foil. Close grill lid and let roast until fish flakes with fork. Cooking time will depend on thickness of your fish and heat of the grill. Watch carefully to make sure the plank does not catch on fire!* Fish will turn golden brown. Transfer to serving platter and garnish with lemon wedges and sliced scallions.
*Important note - For safety, read carefully and follow all directions included from your cedar plank manufacturer. Formula advises grilling this dish on the grill in the marina, not on your Formula.