Cooking salmon on cedar planks imparts a wonderful flavor and protects the fish from burning or sticking to the grill.
A simple maple syrup glaze with lemon juice and ginger adds a touch of sweetness without making this salmon too sweet.
1 untreated cedar plank (about 17-by-10-1/2 in.)
2 Tbsp. water
1/4 cup pure maple syrup
2-inch slice fresh ginger, peeled, finely chopped
1/4 cup fresh lemon juice
3 Tbsp. reduced-sodium soy sauce
2 cloves garlic, finely chopped
1 Tbsp. olive oil
1 bunch green onions
2 1/2 lbs. center-cut salmon fillet with skin
Ground black pepper (to taste; optional)
Soak plank in water for 3 hours before grilling.
Bring water, maple syrup, ginger, lemon juice, soy sauce, garlic, and pepper (if desired) to a boil in medium saucepan over medium-high heat. Reduce heat to medium-low; gently boil, stirring frequently, for 10 to 15 minutes, or until reduced to about ½ cup. Let cool. (Maple glaze may be made two days ahead of time and chilled, covered. Bring maple glaze to room temperature before using.)
Preheat grill on high.
Lightly cover the cedar plank with oil. Arrange green onions in one layer on plank to form a bed for salmon.
Place the salmon skin-side down on the cedar plank.
Drizzle with half of maple glaze, reserving other half of glaze to serve with grilled salmon.
Grill, covered, without turning, for about 20 minutes, or until salmon flakes easily when tested with a fork.
Serve salmon with reserved maple glaze.