SAN DIEGO — This recipe goes back to when a friend worked at the Salmon House on Mission Bay. After the shift and the doors were closed the creativity would come out!
Cedar Plank Sriracha Salmon
- 1.5 - 2 lb. Salmon filet, skin on
- ¼ cup Sriracha sauce
- 1/3 Brown Sugar
- 4 Garlic cloves, minced
- 2 tbsp Soy Sauce
- 3 tbsp Olive oil
- 1 tbsp Fresh Ginger, fine chop
- 2 tsp Paprika
- 1 Lime, juiced
Garnish
- 2 Limes sliced
- 3 Green Onions, sliced
- 3 tbsp Cilantro, chopped
- 1 - 2 Cedar Planks
You'll want to get the cedar planks soaking in water for at least an hour, I like to soak mine overnight. If you're using briquettes for grilling start them early, if you are using a gas grill, preheat for 10 minutes.
When selecting the salmon filet pick the thickest part with skin on. Slice the filet into the portion size desired but not through the skin, keep the filet whole. Place the salmon on the wet cedar plank.
Make the Sriracha sauce by combining all the ingredients, set half aside for dipping. Top the salmon with a good coating of the sauce and place on the grill covered. Check for flare-ups every 2 - 3 minutes, use a spray bottle filled with water to put the flames out. The salmon should cook in about 8 - 15 minutes depending on how thick the filet is.
When removing the plank from the grill be very careful as it will be very hot. Use a knife to slide between the skin and filet, slide a spatula under and plate, drizzle with the extra Sriracha sauce on top, and garnish with cilantro, green onions and limes.
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