1 large lemon, plus slices for garnishing
2 teaspoons grated, peeled fresh ginger
½ teaspoon coarsely ground black pepper
½ teaspoon salt
1 large side of salmon, skin-on (2 Ibs)
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sriracha hot sauce
1 garlic clove, crushed
Cilantro leaves for garnishing
2 teaspoons grated, peeled fresh ginger
½ teaspoon coarsely ground black pepper
½ teaspoon salt
1 large side of salmon, skin-on (2 Ibs)
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sriracha hot sauce
1 garlic clove, crushed
Cilantro leaves for garnishing
- Soak large cedar grilling plank in water, 1-2 hours. Heat grill on medium.
- Grate 1 teaspoon zest and squeeze ¼ cup juice from the lemon. Combine zest with ginger and black pepper; rub all over flesh side of salmon.
- Place salmon on soaked plank, skin side down; sprinkle with salt. Whisk the rest of the marinade ingredients and brush over salmon.
- Grill 20-25 minutes, covered, or until desired doneness. Garnish with cilantro and lemon slices.
Yield: 8 servings
For more great recipes, check out this weeks issue of Whisk by Ami
