1. In a ½ L mason jar, combine ingredients for pickled carrots and daikon, making sure the sugar is thoroughly dissolved. Refrigerate until salmon is ready to serve.
2. Soak cedar plank in water for at least an hour. Use a weight to keep the wood fully immersed.
3. Prep lettuce wrap fixings from chopped herbs to roasted peanuts.
4. 50 minutes into the soak, preheat your grill to medium heat for about 10 minutes.
5. As the grill is preheating, pat salmon fillet dry with a paper towel on a cutting board.
6. Whisk together tom yum paste and canola oil in a small bowl. Reserve 2 teaspoons of paste for coconut sauce and set aside.
7. Brush paste onto salmon with Broil King’s basting brush until evenly coated.
8. Place the soaked cedar plank directly on the grill for 5-7 minutes, until aromatic and charred. Lower the heat to about 149°C (300°F).
9. Transfer salmon skin-side down, onto the charred cedar plank and cook on the grill with the lid closed for 15-20 minutes, or until the internal temperature of the salmon reaches 149°C (145°F).
10. Meanwhile, bring coconut milk, reserved tom yum paste, lime leaves, and brown sugar to a gentle simmer.
11. Combine cornstarch and water into a slurry and pour into the coconut sauce. Reduce until sauce thickens and coats a spoon. Turn off the heat.
12. Serve salmon on the plank family style with lettuce wrap fixings. Assemble individual lettuce wraps with small pieces of salmon, chopped herbs, chopped peanuts, and pickled carrots and daikon. Top with coconut sauce.

Recipe Styling & Development by Jannell Lo