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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

August 18, 2011 at 10:55 AM

Cedar plank teriyaki salmon recipe a tasty choice for the dinner table

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Tiffany Haugen wife of outdoorsman and author Scott Haugen published in 2007 a wonderful cookbook titled “Grill It! Plank It! Wrap It! Smoke It!” by Frank Amato Publications, Inc. Tiffany likes to focus on healthy creative meals that are easy to prepare.

I have tried many of the wonderful recipes that highlight not only seafood, but meat, vegetables, appetizers and desserts.

One of the choice recipes is the easy to prepare Cedar Wrapper Teriyaki Salmon.

Ingredients

4, 6 to 8 ounce salmon fillets

Teriyaki marinade

1/4 cup of soy sauce

1/4 cup of cream sherry

1/4 cup of olive oil

3 tablespoons of shallot or green onion, finely chopped

1 tablespoon of brown sugar

1 inch ginger root, peeled and grated

Instructions to prepare fish

Marinate fish in teriyaki sauce at least 20 minutes.

Soak cedar plank wrap in water 10 to 15 minutes.

Place planks on a flat surface and put fish in the middle.

Place food in moist cedar plank wrap, roll with the grain closed and secure with a metal clip (paper clips work well) or kitchen twine that is heat resistant.

Always cook on indirect heat on a grill and do not cook in an oven exceeding 450 degrees.

Haugen offers three ways to cook your teriyaki salmon in a cedar plank wrap on a grill direct heat, grill indirect heat and oven.

I prefer the grill over direct heat, and here are some rules to follow:

Use the lowest heat setting on a gas grill or low charcoal heat. Place plank with food directly over the heat source.

Cook with the lid closed so smoke surrounds food and infuses flavor.

Plank should reach heavy smoke in 15 to 20 minutes. When plank begins to smoke (check often) use spray bottle filled with water to extinguish any flame on the plank. This method promotes heavy smoke flavor.

Cook 15 minutes or until fish flakes in large chunks and is no longer opaque.

Warning: When cooking, never leave planks unattended. Avoid repeatedly opening grill cover as this can cause flare-ups and lost heat. When opening grill, take caution not to inhale or stand in direct smoke.

In a conventional oven place filled planks on a baking sheet and bake in a preheated 375 degree oven.

To order the cookbook go to the Frank Amato Publications, Inc. website or call 503-653-8108.

(Photo courtesy of Dennis Yamaguchi)

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