Wooden planks are a great way to cook fish on the grill as they stop the fish from sticking to the metal grate. This recipe uses cedar planks, but there are other varieties of wood that lightly flavor the fish. The wooden planks are soaked in cold water first to prevent them burning over the hot coals.
1 lb/450 g center-cut salmon, skin on
½ cup/125 ml sake
¼ cup/60 ml olive oil, plus extra for drizzling
1 tablespoon wasabi powder
pinch of sea salt
10 shishito peppers, thinly sliced
cracked black pepper
2 lemons, quartered
cedar plank, 7 x 15 inches/ 18 x 38 cm
Soak the cedar plank in cold water for a minimum of 3 hours, up to a maximum of 24 hours.
Rinse the salmon under cold water and pat dry with paper towels.
Place in a ceramic baking dish.
In a small bowl, whisk together the sake, olive oil, wasabi powder, and sea salt. Pour over the salmon and marinate for 20 minutes.
Heat the grill/barbecue to medium–high. Place the wet plank on the grill and leave it there for 6–8 minutes until the wood is charred on one side.
Turn the plank over. Remove the salmon from the marinade and place on top of the charred side of the plank. Sprinkle with the sliced shishito peppers and some cracked black pepper. Close the lid of the grill and cook for 15–20 minutes until the salmon is cooked. Times may differ depending on the thickness of the fish, so check for doneness by inserting a sharp knife into the fish— the flesh should be opaque in the middle.
Serve on the plank with the lemons and drizzle with a little extra olive oil.
This recipe is from Feasts from the Fire by Valerie Aikman-Smith, photography by Erin Kunkel © Ryland Peters & Small