Maple Soyaki Cedar Plank Salmon
My husband was introduced to cedar plank grilling by a colleague several years ago. We started “easy” with chicken pieces and last summer ventured into salmon which is more delicate and harder to cook properly. Our first foray into salmon was using his colleagues recipe for a rum, brown sugar, salt cure. Last year we also made a second recipe – maple-soy that I had found online. We liked the Maple-Soy Salmon and decided to shake it up this year. My daughter loves Asian flavors and Trader Joe’s Soyaki sauce is a favorite of hers. We decided to replace the soy sauce with Soyaki Sauce to make Maple-Soyaki Salmon.
You simply marinate the salmon in equal parts maple syrup and Soyaki Sauce for a couple of hours.
Soak the boards. This is one of the few times that I like my divided sink. We use a heavy pot filled with water to keep the boards submerged.
You then cook the salmon on a cedar plank for 20 minutes or until cooked through.
- 2.5 lbs Salmon Filet
- 3/4 c Maple Syrup
- 3/4 c Soyaki Sauce (Trader Joe's)
- Place Salmon Filet skin down in a 15x10 baking dish or similar for marinating.
- Mix Syrup and Soyaki in a bowl and pour over the salmon.
- Refrigerate in marinade for a minimum of 2 hours.
- Soak Cedar Plank in water for a minimum of 40 minutes before cooking
- Preheat grill on low heat.
- Place salmon on soaked boards, brush with additional marinade, and place on grill. We use a 3 burner gas grill and turn off the burner under the salmon and keep the others on low.
- Cook for 20 minutes or until cooked through.
- Transfer the board to a serving platter and serve on the board.
Have you tried Trader Joe’s Soyaki Sauce? What is your favorite way to use it?