Servings: 4
Calories: 414kcal
This delicious recipe is perfect for a summer barbecue. Serve it for Father’s Day or a special occasion dinner. Leftovers are delicious served on top a cold salad.
Ingredients
For the Fish
- Untreated Cedar Plank about 1-1/2 inches x 6 inches x 12 inches
- 4 filets 4-5 oz. Sockeye salmon with skins removed
For the Teriyaki Glaze
- 1 tablespoon tamari
- ½ tablespoon Vermont maple syrup
- ½ tablespoon fresh lemon juice
- ⅛ teaspoon ground ginger or 1/2 teaspoon fresh ginger
- black pepper (freshly ground)
Garnish
- Thinly sliced citrus lemons or oranges
Instructions
- Immerse the cedar plank in water for a few hours before using. Set a pot full of water on top to weigh it down. Remove, shake off excess water, and wipe down. Lightly oil the surface of the plank.
- Mix together the teriyaki ingredients.
- Place salmon filets on the oiled plank and spoon teriyaki glaze over them. Brush to coat.
- Thinly slice a lemon or orange and arrange on salmon.
- Preheat your barbeque grill, place plank onto the grill and cook on medium temperature until fish is firm to the touch, about 15 minutes.
Spa Index Kitchen Notes
If you're wondering, yes, this glaze is delicious on pounded chicken cutlets, as well. Skip the cedar plank and place the chicken directly on the grill or on a rack under the broiler.
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Nutrition
Serving: 1 Serving | Calories: 414 kcal (21%) | Carbohydrates: 2 g (1%) | Protein: 65 g (130%) | Fat: 14 g (22%) | Cholesterol: 146 mg (49%) | Sodium: 490 mg (21%) | Potassium: 1181 mg (34%) | Sugar: 2 g (2%) | Vitamin A: 800 IU (16%) | Vitamin C: 0.8 mg (1%) | Calcium: 30 mg (3%) | Iron: 1.3 mg (7%)