Cedar-Planked Wild BC Spring Salmon with Whiskey-Maple Glaze
- 1 cedar cooking plank, soaked overnight or for at least one hour
- 1/2 cup (125 mL) Jack Daniel's Tennessee Whiskey
- 1 cup (250 mL) real maple syrup
- 1 tsp (5 mL) crushed red hot chillies
- 1 Tbsp (15 mL) butter at room temperature
- 3 pounds (1.5 kg) whole, boned wild BC salmon fillet, skin on
- 1 tsp (5 mL) granulated onion or onion powder
- 2 lemons, halved
- parsley sprigs for garnish
- 1 Tbsp (15 mL) finely chopped flat-leafed Italian parsley
- measuring cups and spoons
- cutting board and knife
- small saucepan
- spray bottle with water
- To make the sauce, combine the whiskey and maple syrup in a small saucepan. Bring to a 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 chillies 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 medium-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 medium-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. 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.