“Back-Pocket” Salmon Grilled On a Plank

Total Time
1 hr 50 min
20 min
15 min
You'll need a wood plank for grilling the salmon, about 6 x 12 inches.



1 Tbsp, fresh, chopped

garlic clove(s)

1 tsp, chopped

ginger root

1 tsp, peeled, chopped

soy sauce

1 Tbsp

Dijon Mustard

1 Tbsp

extra virgin olive oil

1 Tbsp, plus 1 Tbsp extra for brushing on plank

uncooked wild pink salmon fillet(s)

2 pound(s), or other type, with skin on

kosher salt

1 pinch, or to taste


  1. Soak the wood in a pot of water for 1 hour so it won’t catch fire when it goes onto the grill.
  2. Preheat a gas grill to medium.
  3. Stir the dill, garlic, ginger, soy sauce, mustard, and 1 tablespoon olive oil together. Rub this mix all over the salmon. Brush the wood on one side with the remaining 1 tablespoon olive oil and sprinkle it with salt. Place the fish skin side down on the oiled side of the plank, then wrap loosely with heavy-duty aluminum foil, leaving the back of the plank exposed.
  4. Lay the plank directly on the grate and grill the fish for 15 minutes. Let it rest for 15 minutes before unwrapping and serving.
  5. Serving size: 6 oz salmon


“BACK-POCKET” SALMON GRILLED ON A PLANK is excerpted from MARCUS OFF DUTY © 2014 by Marcus Samuelsson. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. Edited by Weight Watchers. All rights reserved.

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