Cedar Planked Salmon with Glaze

[aero63]

4 or 6 oz. Salmon Filet/s
cedar plank (one per filet, or one large plank)
pepper
vegetable oil

Glaze:
1 1/2 tbl. Light soy sauce
pinch of pepper
1 1/2 tbl. honey
1 1/2 tsp. Mandarin hoisin sauce

Soak cedar planks in water to cover for at least one hour. Weigh them down with cups so that they are covered. Preheat grill to 350.
Rinse and pat salmon dry with paper towel. Lightly rub filets on both sides with vegetable oil.
Prepare ingredients for glaze in small bowl and set aside.

When the grill reaches 350, place planks down on one side for 3 minutes, then flip. Place filets skin side down on planks, brush with glaze and close cover to grill. Continue to glaze salmon 3 to 4 times while cooking. The glaze is meant to keep fish moist, so I don't overdue it. I cook my salmon for 30 minutes, but cook to your desired doneness.

[Blossom/Jackie W.]

I'm not a big fan of salmon (unless it's smoked) but we might just try this.

One question...what is Mandarin "hoisin" sauce?

[aero63]

hoisin sauce comes in a jar, usually where you find chinese food in the grocery store. It is a chinese barbeque sauce, not real sweet or sour.

[Blossom/Jackie W.]

Thanks for the clarification Aero....originally I thought you had typed it wrong.