I was debating between cooking a nice wild salmon filet I got from my father a couple of weeks ago, or roasting a couple of chickens on the grill. My original plans were to save the salmon for a special occasion, but I have no willpower when it comes to stuff like that.
I started by soaking a cedar plank in water for 2 hours, while simultaneously removing the skin from my salmon and marinating it in soy sauce, fresh grated ginger, minced garlic, brown sugar, and fresh cracked pepper. I like the fresh ginger, so I went heavy on that...
I preheated the grill and put the salmon on my plank and placed it in the middle of my grill with the heat turned on on both sides, but not in the middle (indirect heat).
About 8 minutes in, you can see the fat seeping out on the sides. That is rich, fatty cut of meat. Sometimes I'll put some butter on my fish right about now, if it doesn't appear to be moist enough. I didn't this time.
I got some fresh green beans and added olive oil, salt, and fresh cracked pepper. I put them in a grill basket and put those over the direct heat on one side of the salmon.
Ready to pull.
I put some grated lemon zest over the green beans and green onion over the salmon and served it up.
Very easy, and wow! The ginger, garlic, and soy really sang on this dish.