1cedar planksoaked for at least one hour, up to four
1/4cupof soy sauce
1/4cupof honey
2tbsp.of olive oil
1tbsp.of dijon mustard
3-4clovesof garlicminced
2-3rosemary sprigschopped
Instructions
In a bowl, combine the soy sauce, honey, olive oil, mustard, garlic and rosemary. Whisk to combine.
Place salmon in a baking dish, and pour marinade over fish. Refrigerate for at least 30 minutes, or up to 4 hours (let salmon come to room temperature for 30 minutes before cooking).
Heat grill to 400 degrees. When grill is hot, turn off one section of burners. Place the pre-soaked cedar plank on the section of the grill that is "off". Let the plank heat up for 2-3 minutes, then turn the plank over and place salmon on the hot side of the plank.
Cook the salmon over indirect heat for 25-30 minutes.
Remove the plank/salmon from the grill and allow the fish to rest for 5-10 minutes. Carefully transfer the fish to your serving dish, and/or plate over a bed of rice.