2scallions, diced (reserve 1 tablespoon for sprinkling on at end)
1teaspoonminced ginger
1teaspoonminced garlic
1poundsalmon, or three 5 ounce filets
black and white sesame seeds, for garnish (optional)
Instructions
Soak wooden plank in warm water for at least 30-60 min before grilling (or according to directions- some planks will vary).
Combine oil, rice vinegar, mirin, sesame oil, soy sauce, scallions, ginger, and garlic in a small bowl. Place salmon in a container or ziploc bag and add in marinade. Make sure salmon is evenly coated with marinade. Marinate salmon for at least 30 minutes at room temperature (or up to 2 hours). If marinating longer than 30 minutes, place in the fridge.
Preheat grill to 400-500 degrees. Keep burners on low to medium heat. Place salmon on cedar plank- when removing the salmon from the marinade, lightly shake so there isn’t excess liquid on the salmon. I like to take some of the scallions leftover in the marinade and place them on top of the salmon for extra flavor.
Place cedar plank on grill. Grill until internal temperature of salmon reaches about 120-125 degrees at the thickest portion, about 11-12 minutes for a 5 ounce filet or 1 pound filet. I prefer to have the salmon portioned out already before cooking, as it’s easier to monitor the temperature and cooking of each filet then. If you don’t have a thermometer- it should be pink and opaque on the inside and be able to flake off with a fork.
Top with sesame seeds and scallions and serve within 5 minutes.