From the Recipe Book: Plank It! Wrap It!
4 6-8 ounce skinless salmon fillets
Teriyaki Marinade
1/4 cup soy sauce
1/4 cup cream sherry
1/4 cup olive oil
3 tablespoons shallot or green onion, finely chopped
1 tablespoon brown sugar
1 inch ginger root, peeled and grated
In a small bowl, mix all marinade ingredients until thoroughly combined.
4 prepared cedar grilling papers
Marinate fish in marinade at least 20 minutes. Place papers on a flat surface and put fish in the middle. Fold papers with the grain and close, securing with a metal paper clip or heat-resistant band. Place filled papers on a baking sheet and bake in a preheated, 375º oven, or on a hot grill using indirect heat. Cook 15 minutes or until fish flakes in large chunks and is no longer opaque.
