Another great recipe from Michael Symon’s new cookbook, “Playing with Fire.”
1 large cedar plank
1 cup soy sauce
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 bunch scallions or garlic scapes, ends trimmed
Kosher salt and freshly ground black pepper
1 (3-to 5- pound) skin-on side of salmon
Soak the cedar plank in water for at least 2 hours.
Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
In a small saucepan, combine the soy sauce and honey and cook over medium-high heat, stirring occasionally, until reduced by half, about 3 minutes. Remove from heat and stir in the mustard.
Drizzle the olive oil on the scallions, season with salt and pepper, and put on the hot side of the grill. Cook until the scallions are bright green and lightly charred, about 2 minutes per side. Remove from the grill and set aside until needed.
Brush the soy glaze on both sides of the salmon. Put the salmon skin-side down on the cedar plank, place it on the low-heat side of the grill, cover the grill, and cook until the fish reaches an internal temperature of 130ºF, about 25 minutes.
Serve the salmon on the cedar plank with the scapes or scallions on the side.
Tip: Use this same method with a fillet of your favorite flaky white fish!