Our friend Amy, a private chef just outside of Philadelphia (she is great - contact us if you would like to be put in touch with her), visited us recently. Amy has been a tremendous sounding board and has helped us a great deal as we play with flavor and packaging ideas. She has even helped us prepare for markets, tasting events and trade shows and has represented us at many shows.

On a recent visit, after looking at a map of the nearby North Fork of Long Island, Amy came up with our Orient Point Blend, a delicious Asian inspired sea salt blend with Sichuan peppercorns, toasted ginger and garlic. We used it that night on cedar plank and it was a BIG hit! Give it a try.

Cedar-Plank Salmon in an Asian-Style Marinade with Orient Point Amagansett Sea Salt

IngredientsCedar planked slamon

  • One 15" x 6½" x 3/8" cedar grilling plank
  • ½ cup rice vinegar
  • ½ cup low-sodium soy sauce
  • 2 tablespoons honey (locally produced, if available)
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 lemon, thinly sliced
  • One (3½-pound) salmon fillet
  • ¼ cup chopped green onions
  • 1 tablespoon sesame seeds, toasted
  • Amagansett Sea Salt - Orient Point Blend

Directions

  1. Immerse and soak the cedar plank in water 1 hour; drain.
  2. Prepare grill for indirect grilling by heating one side of the grill with high heat.
  3. Combine vinegar and the next 6 ingredients (vinegar through lemon) in a large plastic bag; seal. Shake to combine. Add fish; seal. Marinate in refrigerator 30 minutes, turning once.
  4. Place cedar plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill.
  5. Remove fish from marinade; discard marinade, but reserve the lemon slices. Place fish, skin side down, on charred side of plank and arrange the lemon slices on top. Cover and grill 15 minutes or until fish flakes easily when tested with a fork and forms a smokey lacquer on top.
  6. Carefully transfer the fish from the plank to a platter (leaving the skin on the plank). Sprinkle with onions, sesame seeds and Amagansett Sea Salt – Orient Point Blend and serve.