This year in the Pacific Northwest, we had the largest Sockeye Salmon run since 1913. My freezer and I are very grateful for this event. Of course, GWH was out fishing every moment that he could. He often got up at three in the morning just so that they could get out there and secure their “spot”. That’s dedicated….. or crazy. Nonetheless, I am glad that he is crazy because now I have salmon in the freezer.
During this fishing frenzy, we had company from Arizona and I wanted to cook a meal that represented our local flavours. I decided on Teriyaki cedar-planked salmon with fruit salsa.
GWH has a “famous” Teriyaki sauce recipe that he has used for years and he brags about how good it is. And it is good. Very good. It is so good that all I had to do was add a little honey to the recipe. He didn’t think this was necessary and he really didn’t want me messing with his “famous” recipe. So I explained it to him like this. Just think of me as the honey. Like the sauce, you were good before the “honey” was added but now you are better. Ahh, he says.
He makes this sauce in bulk and then stores it in the fridge in the soy sauce tin.
4 liters Kikkoman soya sauce
Teriyaki Cedar-Planked Salmon
1 Salmon, filleted
2 cups GWH “Famous” Teriyaki Sauce
1 cup honey
Soak the cedar plank over night in a cooler or large bucket filled with water. You may need something heavy to submerge the plank.
Marinate the salmon in the Teriyaki Sauce for at least two hours. Remove salmon to cedar planks and reserve marinade. Mix marinade with honey to create a glaze. Spread glaze over salmon.
Place cedar planks on hot barbecue and cook until done approximately 1/2 an hour, depending on the size of the fish.
The plank will smolder and create a smoky flavour throughout the salmon.