I’ve never cooked salmon on cedar planks. We usually just plop it on the grill, but I loved the slightly smoky flavor the cedar imparted to the fish. Plus, the sauce rocks – we usually do something similar, with garlic, soy, scallions and some brown sugar. This was equal amounts of wasabi, olive oil and sugar, with half-doses of soy and ginger, spread on top of the fish before cooking. I don’t know why I waited so long to cook salmon like this. The original recipe is for arctic char, which we also love, but salmon works just as well.

The recipe for the salmon is posted at Leite’s Culinaria.

• Cedar Plank-Grilled Salmon (The Japanese Grill, p. 120)