Cedar Planked Wild BC Spring Salmon with Whiskey-Maple Glaze
- 1 cedar cooking plank, soaked overnight or at least one hour
- 1/2 cup Jack Daniel’s Tennessee Whiskey
- 1 cup real maple syrup
- 1 tsp crushed hot red chilies
- 1 Tbsp butter at room temperature
- 3 lbs whole, boned wild BC salmon ﬁlet, skin on
- kosher salt and freshly ground black pepper
- 1 tsp granulated onion or onion powder
- 2 lemons, halved
- parsley sprigs for garnish
- 1 Tbsp ﬁnely chopped ﬂat-leaf Italian parsley
- To make the sauce, combine the whiskey and maple syrup in a small saucepan. Bring to low boil and reduce by about half, until you have a thick syrup that coats the back of a spoon. Remove from heat and add chilies and butter, stirring constantly until butter has melted into sauce. Set aside and keep warm on stovetop.
- Season skinless side of wild BC spring salmon with salt, pepper and onion. Let salmon sit for 10 to 15 minutes at room temperature, until seasoning is moistened.
- Preheat grill on med-high for 5 to 10 minutes or until the chamber rises above 500° F/260° C. Rinse plank and place on cooking grate. Cover grill and heat plank for 4 to 5 minutes, or until it starts to smoke. Reduce heat to med-low. Season plank with salt and place salmon, skin-side down, on plank.
- Close cover and cook for 15 to 20 minutes or until the ﬁsh just ﬂakes when pressed with a fork. Make sure plank doesn’t catch ﬁre, and spray burning edges with water if it does.
- When done, squeeze half a lemon over top, garnish with parsley sprigs and remaining lemon cut into slices. Drizzle a spoonful of the sauce over each portion and sprinkle with parsley as serving.
Recommended BC VQA Wines: Pinot Noir (Reserve), Chardonnay (Reserve)
Serves 6 - 8
Provided by: Ron Shewchuk
International Barbecue Champion and Cookbook Author North Vancouver, BC, Canada
Recipe adapted from PLANKING SECRETS – How To Grill With Wooden Planks For Unbeatable Barbecue Flavor© 2006 by Ron Shewchuk, published by Whitecap Books.