Soy Vay®

Prep

• 1.
  Pour the Veri Veri teriyaki sauce, brown sugar and orange juice together in large resealable plastic bag.
• 2.
  Shake to mix.
• 3.
  Place the salmon in the bag let it marinate in the fridge for 2 hours.
• 4.
  When the salmon is ready, discard any leftover marinade.
• 5.
  Soak a cedar or alder grill plank in water for 30 minutes.
• 6.
  Thinly slice the lemon.
• 7.
  Preheat a charcoal grill for direct cooking over medium-high heat.

Cook

• 1.
  Arrange the fish on the plank, skin side down.
• 2.
  Sprinkle with fresh rosemary and add lemon slices.
• 3.
  Place the plank directly onto the grill grate, close the lid, and cook for 20 minutes. When you're done, the meat should be opaque, flake easily with a fork, and have an internal temperature of at least 145°F.
• 4.
  Serve immediately.