1 cedar plank soaked in water for at least 1 hour
1/2 pound wild sockeye salmon
1 tablespoon sesame oil or olive oil (sesame oil has a strong sesame flavor)
1 tablespoon prepared wasabi
1 tablespoon soy sauce
1 tablespoon sherry
1 tablespoon honey
1 tablespoon fresh minced ginger
1 tablespoon fresh minced garlic
1 heaping tablespoon toasted sesame seeds (put in small skillet on stove at medium high heat for 1-2 minutes until starting to lightly brown and becoming fragrant)
Mix oil, wasabi, soy sauce, sherry, honey, garlic and ginger, and put aside until ready to grill.
After cedar plank has soaked long enough, heat up charcoal or gas grill. Allow salmon to sit at room temp for 15 minutes, and wipe cedar plank with olive or sesame oil. Place salmon skin side down on the oiled side of the plank, and brush liberally over the top of salmon with the wasabi mixture. (Do not be afraid, wasabi mix smells strong, and salmon smells strong, but it comes off the cedar very delicate and mild)
Place plank over direct heat on grill and depending on temperature cook 8-15 minutes. Salmon should flake easily. Use a spatula and slide under salmon leaving skin on plank. Cut into two serving pieces. Top with toasted sesame seeds and serve immediately.