Plank-Grilled Sweet Soy Salmon

  • Active Time 30m
  • Total Time 2h 15m

4 servings

Using a plank to grill fish keeps it from sticking or falling through the grate and imparts a subtle smoky flavor to the salmon. You could also use mahi-mahi or Pacific halibut in this recipe.

Make Ahead Tip: The salmon can be marinated for up to 2 hours.


  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup sake or dry white wine (see Ingredient Notes)
  • 1/4 cup mirin (see Ingredient Notes)
  • 2 tablespoons sugar
  • 3 tablespoons coarsely chopped scallions
  • 3 tablespoons coarsely chopped fresh ginger
  • 4 wild salmon fillets (5 ounces each) or steaks, 3/4 to 1 inch thick, skin on
  • 1 small lemon, thinly sliced


Soak a grilling plank (see Equipment Note) in water for 2 to 4 hours.

Meanwhile, combine soy sauce, sake (or white wine), mirin, sugar, scallions and ginger in a small saucepan and bring to a boil. Remove from the heat and let cool to room temperature.

Place salmon in a shallow dish and pour the marinade over it. Place lemon slices on top. Marinate in the refrigerator for at least 30 minutes but no more than 2 hours, turning the fish once or twice.

Preheat grill to medium-high.

Place the soaked plank over direct heat on the grill and heat for 2 minutes. Move the plank so it’s over indirect heat (see Kitchen Tip). Remove the salmon from the marinade, place it skin-side down (if using fillets) on the hot plank and replace the lemon slices on top. Close the lid and cook until the fish is just cooked through, 10 to 15 minutes. Use the plank as the serving platter, if desired.

Equipment Note: Make sure the plank is virgin, untreated wood and at least 1/4 inch thick, thicker if possible. The thicker the plank, the more expensive, but it will last longer.

Ingredient Notes:

Sake - This dry rice wine is generally available where wines are sold. Junmai, a special designation for sake, denotes sake brewed from rice that has been milled less than other special-designation sakes. More pure than other sakes, junmai has no distilled alcohol added. It is characterized by a well-rounded, rich flavor and body and more acidity than most sakes.

Mirin - This sweet, low-alcohol rice wine is essential in Japanese cooking. Look for it in your supermarket with the Asian ingredients.

Kitchen Tip: To cook over indirect heat on a gas grill, turn one burner off and place the plank above it. For a charcoal grill, build two small piles of coals on either side of the grill. Place the plank in the center of the grill above the area without any coals beneath it.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7864

nutrition information per serving

233 calories; 10g total fat; 2g total saturated fat; 90mg cholesterol; 93mg sodium; 1g carbohydrates; 0g fiber; 32g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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