Cedar Plank Salmon With Citrus Glaze

• For the Fish:
• 1 untreated cedar plank, big enough to hold 4 portions of fish without them touching.
• 1 1/2 pounds wild Alaskan salmon filet
• 1 tablespoon olive oil
• sea salt and freshly ground pepper
• For the Glaze:
• 1/4 cup fresh squeezed orange juice
• 1/4 cup fresh squeezed lemon juice
• 1/4 cup white wine vinegar
• 1 teaspoon tamari or soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon packed brown sugar
• 3 tablespoons orange marmalade
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• Pinch white pepper
• 3 tablespoons olive oil

1. In sink or large roasting pan, soak cedar plank in water at least 30 minutes.
2. To make the glaze:rnIn a small saucepan combine all ingredients except olive oil. Bring to a boil, reduce heat and continue cooking at a low boil until mixture has thickened to a syrupy consistency and reduced to approx. 1/2 to 2/3 cup. Remove from heat, whisk in olive oil, and set aside.
3. For the salmon:rnIf necessary, remove pin bones from salmon. Cut fillet into 4 equal portions. You do not need to remove the skin; the fish will lift easily from the skin once it's cooked. Brush salmon portions with 1 tablespoon olive oil, and sprinkle with salt and pepper.
4. Pre-heat grill (or light the coals) to a medium flame. Remove cedar plank from water and place fish portions onto board, skin side down.
5. Brush each piece of fish generously with the glaze and place on grill. Close lid and cook fish for 10 to 15 minutes, checking periodically. The salmon is done or very-near done when you see the first little spots of white liquid oozing from the flesh of the fish.

cedar plank, salmon filet, olive oil, salt, fresh squeezed orange juice, fresh squeezed lemon juice, white wine vinegar, soy sauce, maple syrup, brown sugar, orange marmalade, fresh ginger, garlic, white pepper, olive oil

Taken from food52.com/recipes/58262-cedar-plank-salmon-with-citrus-glaze (may not work)