(Adapted from Wolfgang Puck's recipe for "Orange-Glazed Grilled Fish Fillets") <br /> <br />After living in Alaska for four years, and grilling about a hundred cedar planked salmon dinners, we got it down pat. Restaurants charge a mint for this, but it's SO easy to do at home, and when you bust this out for your guests, you'll look like a culinary bad ass. <br /> <br />With some fresh fish and this technique, you don’t need much more than a brush of olive oil, a sprinkle of sea salt and a few grinds of pepper, but if you want to take it to the next level, this citrus glaze will do the trick. I took Wolfgang Puck's recipe for Orange-Glazed Grilled Fish Fillets, and turned up the umami with the addition of tamari, maple syrup, brown sugar, and an extra spoonful of marmalade. <br /> <br />TIPS FOR CEDAR PLANKING FISH: <br />~Use untreated cedar cooking planks <br />~Soak planks at least 30 minutes before grilling <br />~Cook over a medium or medium low flame. High flame + cedar plank = FIRE! <br />~Allow ample cooking time-- this takes a bit longer than your usual grilled fish. <br />~Keep a spray bottle filled with water nearby to extinguish flare-ups <br /> <br />(Originally published on my old recipe blog, Food-G.)

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