Ingredient List:
- 1 — Copper River® Sockeye Salmon
- 1 bottle — Delicaé Key Lime Ginger Wasabi Marinade
- 1 pkg — Raichlen’s Asian Brining Kit
- 1 — Vacuvin Marinater
- 1 — plank/soaked SN’F Cedar Plank
Instruction:
Take well chilled Salmon Fillet and Trim any excess surface scraps off the edges.
Place the Salmon into the Vacuvin Marinater add the prepared pack of Raichlen’s Asian Brine, close up and pull a vacuum and set aside at room temp ~1 1/2 hours.
Release the vacuum on the Vacuvin Marinater remove the meat and coat the Salmon with a medium coat of the Ginger Wasabi on the top side and the edges.
Over a medium grill heat (3–5 sec hand hold), heat the soaked plank until it starts to crackle ~ 3 minutes with black char points. Keep a spray bottle with water to extinguish any flames, throughout the cook process.
Immediately place the salmon skin side down on the plank, setting it into indirect heat for ~12–15 minutes, until the tail meat surface starts to sweat ~135° meat temp. The Salmon is done when a light Chin touch pressure starts to flake when slightly pressure. Remove the plank and allow resting foe 3 minutes before serving.
You can add a little John Henry’s Brisket Marinade. Serve immediately with John Henry’s Original Sauce.
Enjoy!!
