- 1 untreated cedar plank (about 17-by-10-1/2 in.)
- 2 Tbsp. water
- ¼ cup pure maple syrup
- 2-inch slice fresh ginger, peeled, finely chopped
- ¼ cup fresh lemon juice
- 3 Tbsp. reduced-sodium soy sauce
- 2 cloves garlic, finely chopped
- Ground black pepper (to taste; optional)
- 1 Tbsp. olive oil
- 1 bunch green onions
- 2½ lbs. raw center-cut salmon fillet with skin
- Soak plank in water for 3 hours before grilling.
- Bring water, maple syrup, ginger, lemon juice, soy sauce, garlic, and pepper (if desired) to a boil in medium saucepan over medium-high heat. Reduce heat to medium-low; gently boil, stirring frequently, for 10 to 15 minutes, or until reduced to about ½ cup. Let cool. (Maple glaze may be made 2 days ahead of time and chilled, covered. Bring maple glaze to room temperature before using.)
- Preheat grill on high.
- Lightly cover the cedar plank with oil. Arrange green onions in one layer on plank to form a bed for salmon.
- Place the salmon skin-side down on the cedar plank.
- Drizzle with half of maple glaze, reserving other half of glaze to serve with grilled salmon.
- Grill, covered, without turning, for about 20 minutes, or until salmon flakes easily when tested with a fork.
- Serve salmon with reserved maple glaze.
(per serving, 1/6 recipe)
- Calories: 339
- Fat: 14 g
- Saturated Fat: 2 g
- Cholesterol: 104 mg
- Sodium: 354 mg
- Carbohydrate: 12 g
- Fiber: 1 g
- Sugar: 10 g
- Protein: 38 g