Salmon fishing in our house is a huge annual event in the Pacific Northwest. The fishing season is very short so the goal is to catch your limit every day. Right now you are only allowed one fish per day. We take pride in preparing and cooking fresh salmon and I am sharing you our favorite way to eat salmon.
It’s simple and fast and the result is the best tasting salmon you will ever eat. The key is to not overcook the salmon. When the fish is tender it tastes the best.
- 3 (12 inch) untreated cedar planks
- 2/3 cup barbecue sauce
- 2.5 tablespoons brown sugar
- 2 tablespoons chili garlic sauce
- 1 tablespoon rice vinegar
- 2 teaspoon lime juice
- 1 teaspoon soy sauce
- 4 salmon fillets (6 ounces each)
- Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a small bowl, combine the first six ingredients; set aside 1/4 cup for serving.
- Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over hot heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with barbecue sauce mixture.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.