Grilled Asian Salmon


  1. Soak plank in water 1 hour, then drain. Heat one side of grill to high heat.
  2. Combine vinegar and next 7 ingredients in a large zip-top plastic bag; seal. Shake to combine. Add salmon; seal. Marinate in refrigerator 30 minutes, turning once.
  3. Place wood plank on grill rack over high heat for 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Remove fish from marinade; discard marinade.
  4. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily with a fork. Sprinkle with onions and sesame seeds. Serve salmon on the plank or carefully remove to a serving dish.

Find more recipes from the chef at Waterfall Resort.


  • 1 (3–3.5 lb) salmon fillet,
  • 1 alder or cedar plank, 7 x 12 or 9 x 12 depending on salmon portions


  • 1/2 cup rice vinegar
  • 1/2 cup low-sodium soy sauce
  • 2 Tbsp. honey
  • 1 tsp. ground ginger
  • 1/2 tsp. freshly ground black pepper
  • 3 garlic cloves, minced
  • 1/2 tsp. red pepper flakes (optional)
  • 1 lemon, thinly sliced


  • 1 1/4 cup chopped green onions
  • 1 Tbsp. sesame seeds, toasted