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Ingredients
- cedar planks (2)
- water
- WHISKY MARINADE
- Canadian whisky (rye) 1 cup
- maple (or maple-flavored) syrup 1/2 cup
- soy sauce 1/3 cup
- olive (or cooking) oil 1/4 cup
- parsley flakes 1/4 cup
- sweet (regular) chili sauce 3 tbsp
- pepper 1 tsp
- Salmon fillets (about 4 oz) or side of salmon (about 2 lbs, skin removed, cut into 8 equal pieces)
Preparation
Step 1
Place cedar planks in large container. Add enough water to cover. Weight planks with heavy cans to keep submerged. Let stand for at least 6 hours or overnight to soak.
WHISKY MARINADE: combine first 7 ingredients in medium bowl. Makes about 2 1/4 cups marinade.
Place salmon in large shallow baking dish. Pour marinade over top. Turn until coated. Cover. Marinate in refrigerator for at least 30 minutes, turning occasionally. Drain and discard marinade. Preheat barbeque to medium-low. Place salmon on cedar planks on ungreased grill. Close lid. Cook for 15 to 30 minutes until salmon flakes easily when tested with fork.