Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 4 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg salmon fillet (s), with skin, deboned
- 4 tablespoon cane sugar, brown
For the marinade:
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon, leveled sea salt
- 3 tablespoon soy sauce, dark
- 10 tablespoon olive oil
- 3 tablespoon lemon juice
- 2 cloves garlic, chopped
- 2 tablespoon sauce (teriyaki)
- 1 tablespoon chili sauce
Print Recipe
Pin Recipe Instructions
- Marinate the salmon in the refrigerator for at least 3 hours, or overnight for better results.
- While marinating, soak a 0.5 cm thick plank of untreated cedar or beech wood in clear water for at least 4 hours.
- Remove the salmon from the marinade, drain it well, and place it skin-side down on the soaked plank. Sprinkle the brown sugar evenly over the salmon.
- Place the plank directly on the grill grate over the embers, cover the grill, and cook for 15 minutes without opening the lid.
- Option: Salmon trout fillet can be used instead and cooks in approximately 10 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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