Ingredients
Main
- 4 Salmon Filets, skin-on
Marinade
- 1/3 cups (79 ml) Olive Oil
- 1/3 cups (79 ml) Soy
- 1/3 cups (79 ml) Lemon Juice
- 1/3 cups (79 ml) Brown Sugar
Glaze
- 3 tablespoons (45 ml) Butter, melted
- 3 tablespoons (45 ml) Maple Syrup
Instructions
Step 1
Mix marinade ingredients together in a small bowl. Get the sugar dissolved.
Step 2
Put fish and marinade in a dish or zip-lock bag and put in refrigerator for 2-3 hours. (Can be less if you don't have time)
Step 3
Take cedar planks and soak in water while fish is marinading, 2-3 hours.
Step 4
After marinading fish, mix the melted butter and maple syrup together to make the glaze.
Step 5
Preheat your EGG to 350°F/176°C.
Step 6
Before you put the fish on the grill, take the cedar planks and put fish skin-side down on planks and brush glaze over top of the fish.
Step 7
Put the planks directly on the grate for 15-20 minutes. You want the flesh to flake and be fully pink, but obviously not dry.
Step 8
Grill the salmon to an internal temperature of 125°F/51°C for medium-rare, 135°F/57°C for medium, or 145°F/62°C for well-done, checking with a food thermometer for your preferred level of doneness.
Step 9
Take planks with fish off the grill and serve from the planks.
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