Summary

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

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Instructions

1. Marinate the salmon in the refrigerator for at least 3 hours, or overnight for better results.
2. While marinating, soak a 0.5 cm thick plank of untreated cedar or beech wood in clear water for at least 4 hours.
3. 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.
4. Place the plank directly on the grill grate over the embers, cover the grill, and cook for 15 minutes without opening the lid.
5. Option: Salmon trout fillet can be used instead and cooks in approximately 10 minutes.