Ingredients:
1 lime
2 Tbsp. extra virgin olive oil
1 clove garlic, minced
2 Tbsp. soy sauce
1 tsp. crushed red pepper flakes
salt and pepper to taste
1.5 lbs. Wild Alaskan Salmon (I used sockeye salmon!)
(optional) extra lime wedges, for serving
Directions:
- Soak cedar plank(s).
- Use a microplane to zest the lime and toss the zest into a small mixing bowl.
- Juice the lime, adding the lime juice to the lime zest.
- Add olive oil, minced garlic, soy sauce, crushed red pepper flakes, salt, and pepper to lime juice and whisk to combine.
- Lay salmon in a small baking dish (I like to use a glass container with an airtight lid) and pour the marinade over the fish.
- Turn the salmon to coat and make sure it’s covered in marinade. If you have skin on the salmon, place the filet skin side up so that the marinade can soak in.
- Cover salmon with the airtight lid and store in the fridge for thirty minutes to an hour or until you’re ready to eat.
- Remove fish from marinade and place it on the cedar plank.
- Let it cook – without touching it! – for 15-20 minutes.
- Remove salmon from the grill and serve immediately with extra lime wedges (optional).