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Cedar Planked Wild BC Spring Salmon with Whiskey-Maple Glaze
Tuesday, 28 July 2015

Provided by: Ron Shewchuk

International Barbeque Champion and Cookbook Author

North Vancouver, BC Canada

Recipe adapted from PLANKING SECRETS – How To Grill With Wooden Planks For Unbeatable Barbeque Flavor 2006 by Ron Shewchuk, published by Whitecap Books.

 

1 cedar cooking plank, soaked overnight or at least 1 hour

½ cup Jack Daniel’s Tennessee Whiskey

1 cup real maple syrup

1 Tsp crushed hot red chilies

1 Tbsp butter at room temperature

3 lbs whole, boned wild BC salmon fillet, skin on

Kosher salt and freshly 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

 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Serves 6 to 8.

Recomended BC VQA Wines: Pinot Noir, Chardonnay

 

About the BC Salmon Marketing Council 
 This recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon.  The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations. - See more at: https://www.psf.ca/blog/yoo-sah-or-sockeye-mulligan-stew#sthash.0NDWfnAj...