Serves 4Ingredients:
- 2 pounds salmon fillet, whole or cut into 4 servings
- Soy Ginger Glaze:
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 3 tablespoons chardonnay, bourbon or whiskey
- 2 teaspoons fresh ginger, minced
- 2 tablespoons brown sugar
- Freshly ground pepper & salt to taste
- 1 tablespoon lemon juice, reserved
- In a medium bowl, combine all ingredients except salmon and lemon juice, and blend thoroughly. Set aside.
- Inspect and remove any pin bones from salmon. Brush salmon with soy ginger glaze. Season with freshly ground black pepper and salt. Reserve remaining glaze. Set fish aside while barbecue heats to medium hot or about 400°F.
- After soaking for at least 1 hour, place plank on barbecue and close lid. Allow plank to come to a smoke. When ready, carefully raise lid, arrange salmon on plank and close lid. Hot smoke fish for 8 to 10 minutes or until done.
- For glaze, transfer remaining sauce to a small saucepan and gently simmer over medium heat until reduced by half. Remove from heat and stir in lemon juice. Brush or drizzle glaze onto salmon just before serving.