- 4 salmon filets
- 1 tablespoon minced fresh gingerroot
- ½ cup maple syrup
- 1 teaspoon Dijon mustard
- 1 ½ tablespoons soy sauce
- Juice of ½ lemon
- 1 teaspoon sesame oil
- 4 green onions, sliced lengthwise and then into thirds
- 1 cedar plank
- Vegetable oil
Soak cedar plank in water for an hour or two.
In a small saucepan, combine the maple syrup, gingerroot, mustard, soy sauce and lemon juice. Bring to a boil, then reduce heat to a simmer and continue simmering for about 10 minutes until slightly thickened. Stir in the sesame oil.
Preheat the barbecue on MEDIUM-HIGH for 10 minutes. Reduce the temperature to LOW.
Remove the cedar plank from the water, pat it dry, and brush one side lightly with oil. Lay the onions over it and arrange the salmon over the onions. Brush the salmon liberally with some of the glaze. Place the plank on the grill and cook for ½ hour, until the flesh is just firm and flakey. Brush with more of the warm glaze to serve.
NOTE: If you prefer to remove the salmon skin, first place the filets skin side down on the grill for 2 minutes. The skin will stick to the grids, and you can slide a spatula between the flesh and the skin and place it on the plank for the rest of the cooking time.