Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Teriyaki cedar plank salmon
Serves 4 Starters and mains
Ingredients
- 4 salmon fillets (170g each)
- 1tbsp extra virgin olive oil
- teriyaki sauce (see recipe, linked below), to brush and serve
To garnish
- a few spring onions, chopped
- handful toasted sesame seeds
- handful coriander leaves, chopped
Method
Submerge one to two cedar planks (depending on size) in a container of water and soak for 2 hours. Preheat a charcoal or gas barbecue to medium- high heat with a target temperature of 205C.
Once hot, add the cedar plank/s and heat until smoking and crackling a bit.
Season the salmon with coarse sea salt and black pepper and rub with the olive oil. Place directly on the cedar plank/s and close the lid of the barbecue. Cook for around 20 minutes until the fish flakes, basting with the teriyaki sauce-click here for recipe, every few minutes but reserving some sauce separately for serving.
Garnish with the onions, sesame seeds and coriander and serve with the reserved teriyaki sauce on the side.
Advertisement