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Cedar Planked Salmon with Whiskey Maple Glaze

Cedar Planked Salmon with Whiskey Maple Glaze

The king of the Q in these parts is clearly Rockin Ronnie Shewchuk. His newest book, "Planking Secrets" by Whitecap Books is the bible to planking. Here is one of my favourite recipes from one of his many…

1 cedar cooking plank, soaked overnight or at least for 1 hour
½ cup Jack Daniels Whiskey
1 cup real maple syrup
1 tsp crushed hot red chilies
1 Tbsp butter at room temp
1 whole boned fillet wild Pacific salmon (3 pounds, skin on)
kosher salt and fresh 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

For the sauce, combine the whiskey and maple syrup. Ina small saucepan, bring the mixture to a low boil and reduce by half. The mixture should coat the back of a spoon. Add the chilies and butter, stir, set aside and keep warm.

Season the skinless side of the salmon with salt, pepper and onion. Let the salmon sit for 10-15 minutes at room temperature until the rub is moistened.

While the salmon is sitting, preheat the grill on medium high for 5-10 minutes or until the chamber temperature rises above 500F. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4-5 minutes. 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 - 20 minutes or until the fish has an internal temperature of 135F. Check periodically to make sure the plank doesn't catch fire. 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 the chopped parsley.

Serves 6-8