Cedar Planked Wild BC Spring Salmon with Whiskey-Maple Glaze

Cedar Planked Wild BC Spring Salmon with Whiskey-Maple Glaze

Ingredients (Serves 6-8)

1 cedar cooking plank, soaked overnight 1or at least 1 hour
125 ml (1/2 cup) Jack Daniel’s Tennessee Whiskey
250 ml (1 cup) real maple syrup
5 ml (1 tsp.) crushed hot red chillies
15 ml (1 tbsp.) butter at room temperature
1.5 kg (3 lbs) whole, boned wild BC salmon fillet, skin on
kosher salt and freshly ground black pepper
5 ml (1 tsp) granulated onion or onion powder
2 lemons, halved 2
parsley sprigs for garnish
15 ml (1 tbsp.) finely chopped flat-leaf Italian parsley

Methods

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.

 

Courtesy of British Columbia Salmon Marketing Council