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6 Servings


Direct heat


13 Minutes


  • 3/4 cup soy sauce
  • 3/4 cup vegetable oil
  • 3 tablespoons rice wine vinegar
  • 1 1/2 teaspoons sesame oil
  • 2 tablespoons grated ginger root
  • 3 garlic cloves, minced
  • 1 (2 to 3 pound) skin-on center-cut salmon fillet (about 1 1/2 inches thick)
  • 6 strips thick cut bacon (or 8 strips regular cut)
  • 1/4 cup panko bread crumbs
  • 1/2 cup maple syrup


Prepare an outdoor grill for indirect cooking by situating the coals on only one side, leaving the other side empty. Preheat the grill to 450 to 500°F.
Soak the cedar plank in pan of water for 15 minutes.
For the marinade: In a small bowl, combine the soy sauce, vegetable oil, vinegar, sesame oil, ginger, and garlic. Reserve 1/4 cup of the marinade for the glaze. Put the salmon in a gallon size resealable plastic bag, pour the marinade over the salmon, seal the bag, and refrigerate for 20 minutes.
Put a large skillet on the grill directly over the hot coals. Add the bacon and cook until it is blondish-brown but not crispy, 5 minutes. Remove the skillet from the grill. Put the bacon in a food processor, along with the bacon grease and the bread crumbs. Process until fine crumbles are formed. Transfer the bacon crumbles to a baking sheet. Arrange them tightly on an area that’s the same size as the salmon fillet.
Remove the salmon from the marinade and press the meat of the salmon into the bacon crumbles. Lay the salmon on the cedar plank, skin side down. Put the cedar plank on the grill grate over indirect heat or high enough over the fire so that the flames aren’t touching the board. Close the lid and cook until the salmon and bacon crust browns, about 8 minutes.

Meanwhile, combine the reserve marinade and maple syrup in a small bowl. Open the grill lid and spoon the glaze mixture over the salmon fillet. Close the lid and cook until the internal temperature of the salmon reaches 130˚F, about 7 minutes. Remove the cedar plank from the grill and let the salmon rest on the plank for 3 minutes before serving.


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