- 6
Ingredients
- 1 cedar plank soaked overnight or at least 1 hour prior
- 1- 3 lb whole salmon deboned, skin on
- WHISKEY MAPLE GLAZE
- 1/2 cup Jack Daniel whiskey
- 1 cup maple syrup
- 1 tsp crushed dried red chili flakes
- 1 tbsp butter room temperature
- kosher salt and freshly ground black pepper
- 1 tsp granulated onio or onion powder
- 2 lemons halved
- fresh parsley for garnish
- 1 tbsp finely chopped fresh flat leaf italian parsley
Preparation
Step 1
Make the glaze by combining the whiskey and maple syrup in a small saucepan. Bring the mixture to a low boil and reduce it by about half, until you have a thick syrup that coats the back of the spoon. Add the chilies and butter and stir the sauce until its just combined. Set it aside and keep it warm on the stove top.
season the skinless side of the salmon with salt and pepper and granulated onion. Let the salmon sit for 10 -15 minutes room temperature until the rub is moistened. While the salmon is sitting preheat the grill on medium high for 5 to 10 minutes or until temperature reaches 500F. Rinse the soaked plank and place it on the cooking grate. Cover the grill and heat plank for 4 to 5 minutes . Season the plank with the kosher salt and place the salmon skin side down on the plank brush with a bit of glaze
Cover the grill and cook the salmon for 15 to 20 minutes
When salmon is done squeeze half a lemon along its length and carefully transfer to a platter
Garnish it with parsley springs and the remaining lemon cut into slices Dizzle spoonful of the glaze over each portion of the salmon top with parsely