Although we doubt you'll have any, leftovers of this salmon are great for adding to salads or sandwiches the next day.
1 6lb salmon fillet, skin-on
1 untreated cedar plank, sized to accommodate salmon fillet
Asian Ginger Marinade
1/4 cup white wine
1 orange, finely grated zest and juice
1 tbsp sesame oil
1 tsp ginger, grated
1 tsp honey
1 tsp asian chili sauce
salt and pepper, to taste
To begin with, soak an untreated piece of cedar in a container of water for at least an hour. You may need to place a weight on top to keep the wood immersed.
Meanwhile, combine ingredients for marinade in a large, flat shallow glass dish and marinate the salmon fillets, skin-on, in the refrigerator for half an hour. Preheat barbecue on HIGH for 10 minutes.
Pat dry plank and oil the upper side. Place plank directly on the grids and heat with the lid closed until the plank begins to smoke. Place the salmon, skin side down in the middle of the plank and grill until just opaque at the thickest part. A 6 lb. fillet may take 30 minutes.