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1
Put the soy sauce, mirin, sugar, peanut oil, sesame oil, garlic, ginger, green onions, and wasabi, if using, in a blender and process on low for 1 minute, or until the ingredients are well incorporated.
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2
Transfer half of the sauce to a shallow dish and add the salmon fillets.
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3
Turn to coat well, and refrigerate, turning occasionally, for at least 2 hours and up to overnight.
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4
Transfer the remaining sauce to a non-reactive container and refrigerate until ready to cook the salmon.
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5
Soak the cedar planks in water for at least 1 hour.
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6
(Note: you may have to weight the planks with a heavy object in order to keep them submerged in the water.)
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7
Preheat a grill to medium.
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8
Remove the planks from the water and rub the tops each lightly with 1/2 teaspoon vegetable oil.
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9
Place 1 salmon fillet on the top of each plank.
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10
Place the planks directly on grill and close the cover.
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11
(The planks will smoke, this is OK. Keep the lid closed to prevent the smoke from escaping.)
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12
Cook until the salmon is just cooked through, about 10 minutes.
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13
While the fish is cooking, place the remaining teriyaki sauce in a small saucepan and cook until it has thickened slightly and coats the back of a spoon, 1 to 2 minutes.
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14
Remove the fish from the grill and serve, drizzled with the thickened sauce.
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15
Garnish with lime slices and cilantro sprigs.
