Serves 4 to 6
Prep Time 15 minutes
Cook Time 15 minutes

2 to 3 Tablespoons white vinegar
1-1/2  pounds Alaska Salmon fillets or steaks
2 Tablespoons packed brown sugar
2 Tablespoons fresh chopped garlic
1 Tablespoon chopped Chipotle chiles*


Soak wood plank in water 30 minutes to 2 hours. 

Sprinkle vinegar onto Alaska Salmon (1 teaspoon per individual portion or 2 tablespoons per salmon side).  Blend remaining ingredients. 

Pat wood plank with paper towels and spray-coat or lightly oil one side.  Lay salmon on coated side of plank; spread 1 to 2 teaspoons rub mixture onto each salmon portion (not skin) or apply all of the rub to salmon side.  Let the salmon rest 5 minutes before cooking.

Heat grill to medium-high heat.  Grill salmon using indirect heat (not directly over heat) in covered grill for 10 to 15 minutes.  Cook just until salmon is opaque throughout.

*Canned chiles in adobo sauce.  Remove seeds, if desired, to reduce heat.

Chef’s Tip: This recipe works great whether you use a plank or cook straight on the grill.  Or, bake at 400°F (6 to 7 inches from heat source) for 10 to 15 minutes.