Grilled Gingered Salmon

Recipe View 5 mins In a medium bowl, whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and smashed garlic until the sugar is mostly dissolved. (5 minutes)

Recipe View 24 hrs Pour the marinade into a large resealable plastic bag. Add the salmon fillet, ensuring it's fully coated. Squeeze out any excess air and seal the bag tightly. Marinate in the refrigerator for at least 4 hours, or preferably overnight, up to 2 days. (4 hours - 2 days)

Recipe View 30 mins At least 30 minutes before grilling, submerge the cedar plank in water, ensuring it is fully soaked. Weigh it down with a heavy object to keep it submerged. (30 minutes)

Recipe View 10 mins Preheat an outdoor grill to medium heat (about 350-400°F or 175-200°C) and lightly oil the grill grate to prevent sticking. (10 minutes)

Recipe View 0 mins Remove the salmon from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the soaked cedar plank directly onto the preheated grill grates.

Recipe View 0 mins Carefully place the salmon fillet, skin side down, onto the soaked cedar plank. Close the grill lid.

Recipe View 20 mins Grill the salmon with the lid closed until it is opaque and flakes easily with a fork, about 18-22 minutes. The internal temperature should reach 145°F (63°C). Monitor the plank closely to prevent it from catching fire; have a spray bottle of water nearby to extinguish any flames. (20 minutes)

Recipe View 0 mins Once the salmon is cooked through, carefully remove the cedar plank from the grill using tongs or oven mitts. Slide a large spatula between the salmon skin and the flesh to separate the cooked salmon from the skin (the skin will likely stick to the plank). Transfer the salmon to a serving platter and serve immediately.