| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 4 salmon filets (~1/2 lb. each)
- cedar planks soaked, according to package directions
- 2 tablespoons olive oil
- salt and pepper to season
- 1/2 cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sweet chili sauce
- 1 1/2 tablespoons spicy chili crisp
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
Ingredients
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Instructions
- Preheat the grill to 450 degrees. Remove salmon from fridge, and let sit at room temperature while the grill pre-heats.
- Place the salmon filets on the pre-soaked cedar planks. Drizzle filets with olive oil, and season with salt and pepper.
- Once preheated, place the cedar-planked salmon on the grill. Grill at 450 for 8-10 minutes.
- In the meantime, in a bowl, whisk together the hoisin sauce, soy sauce, sweet chili glaze, spicy chili crisp, garlic, and ginger. Reserve 1/4 of the sauce for serving.
- At 8-10 minutes, open the grill and baste the salmon with the glaze. Close, and grill for an additional 4-6 minutes, or until the internal temperature of the thickest part of the filet reaches 130 degrees (or your desired temperature).
- Let rest for 5 minutes. Serve with reserved glaze, and enjoy!
Recipe Notes
Our wine pairing with this rich salmon is the 2014 Carneros Pinot Noir - it's earthy, with plenty of spicy notes - a well-rounded Pinot that's perfect for this recipe. Cheers!
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