Cedar planked salmon
1 cedar cooking plank, soaked overnight or at least 1 hour (I use left over fence boards)
1/2 cup/125 mL Jack Daniel’s Tennessee Whiskey
1 cup/250 mL real maple syrup
1 tsp./5 mL crushed hot red chilies
1 Tbsp./15 mL butter at room temperature
1-3 lb./1-1.5 kg whole, boned wild salmon filet
kosher salt and freshly ground black pepper
1 tsp./5 mL granulated onion
(or onion powder if you can't find granules)
2 lemons, halved
parsley sprigs for garnish
1 Tbsp./ 15 mL finely chopped flat-leaf Italian parsley
Make the sauce by combining the whiskey and maple syrup. In a small saucepan, bring the mixture to a low boil and reduce by about half, until you have a thick syrup that coats the back of a spoon. Add the chilies and butter and stir until just combined. Set aside and keep warm on the stove top.
Season the skinless side of the salmon with salt, pepper and granulated onion. Let the salmon sit for 10 or 15 minutes at room temperature, until the rub is moistened.
While the salmon is sitting, preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 500° F/260° C. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low. Season the plank with kosher salt and place the salmon, skin-side down, on the plank.
Cover the grill and cook for 15 to 20 minutes or until the fish has an internal temperature of 135°F/57° C. Check periodically to make sure the plank doesn’t catch fire, and spray the burning edges with water if it does, making sure to close the lid afterwards.
When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Garnish with parsley sprigs and the remaining lemon cut into slices. Bring the salmon to the table. Drizzle a spoonful of the sauce over each portion as you serve and sprinkle with a little chopped parsley.
Serves 6 -8.