Grilled Salmon Teriyaki on a wooden plank

My not-so-fish loving brother asked me to put this recipe on the site after I cooked this for dinner last night.  Unfortunately I didn’t have any wooden plank, but I grilled directly at 150 degrees for around 20 minutes.  Best is to marinate the salmon for 4 hours+ (preferably overnight) and then grill in-directly on a plank as demonstrated on the picture above.  With the dish we  had a lovely white, Rene Mure Pinot Gris Signature, 2010, which was a perfect fit and a summer salad.

1/2 c. soy sauce
1/2 c. water
1 tbsp. oil
2 tbsp. vinegar (malt)
1 tbsp. brown sugar
2 cloves garlic, chopped
1 tbsp. Worcestershire sauce