Brad Fenson
Screaming reels, and torpedo-shaped fish that fight with the tenacity of an underwater freight train is the best way to describe a chinook salmon in the Pacific Ocean. Landing one of the giants is an adrenaline rush but being able to plate one and serve it to your guests brings a pride that’s hard to define. To top things off, dress in Mossy Oak Elements to make sure you’re comfortable under any weather conditions.
Using thin cut cedar planks, from the west coast, is a natural accompaniment to the fish and ensures it stays moist when grilling.
Ingredients
- 2-lb salmon fillet
- ½ cup soy sauce
- 2 cloves garlic, crushed
- 1 Tbsp fresh ginger, grated
- 16-oz can pineapple chunks, drained with juice reserved
- 1 cedar plank for grilling, soaked for minimum 2 hours
Directions
- Drain the pineapple chunks in a sieve, and gently press out more juice. Leave the pineapple to drain and continue to make the marinade.
- Mix the soy sauce, garlic, ginger, and pineapple juice in glass casserole dish (8”x8” or 8”x10”) large enough to fit the fillet. Gently place the fillet in the sauce, skin side up, and marinate for 30 minutes.
- Lift the fillet out of the marinade and let drip dry. Place skin down on the plank and spread the pineapple chunks evenly over the flesh. Place on a pre-heated Camp Chef SmokePro pellet grill to high smoke, or on a BBQ at 350°F.
- Grill for 40-45 minutes, depending on the thickness of the fish. The cedar plank slows down the cooking process, but the moisture from the wood keeps the fish moist.
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