Barbecue image and link to Ron Shewchuk's barbecue home page

Let's Barbecue!

with "Rockin' Ronnie" Shewchuk
Bestselling Cookbook Author and International Barbecue Champion

Ron Shewchuk Consulting Inc. - logo and link to home page
Ron Shewchuk Home > Let's Barbecue > Barbecue Recipes

Cedar planked salmonCedar Planked Wild BC Salmon With Whiskey-Maple Glaze

Serves 6 to 8

1   cedar cooking plank, soaked overnight or at least 1 hour
1/2 cup/125 mL   Jack Daniel’s Tennessee Whiskey
1 cup/250 mL   real maple syrup
1 tsp./5 mL   crushed hot red chilies
1 Tbsp./15 mL   butter at room temperature
1-3 lb./1-1.5 kg   whole, boned wild BC salmon filet
    kosher salt and freshly ground black pepper
1 tsp./5 mL   granulated onion
(or onion powder if you can't find granules)
2   lemons, halved
    parsley sprigs for garnish
1 Tbsp./ 15 mL   finely chopped flat-leaf Italian parsley

Make the sauce by combining the whiskey and maple syrup. In a small saucepan, bring the mixture to a low boil and reduce by about half, until you have a thick syrup that coats the back of a spoon. Add the chilies and butter and stir until just combined. Set aside and keep warm on the stovetop.

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

While the wild BC salmon is sitting, preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 500° F/260° C. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low. Season the plank with kosher salt and place the wild BC salmon, skin-side down, on the plank.

Cover the grill and cook for 15 to 20 minutes or until the fish has an internal temperature of 135°F/57° C. Check periodically to make sure the plank doesn’t catch fire, and spray the burning edges with water if it does, making sure to close the lid afterwards.

When the wild BC 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 a little chopped parsley.


© Copyright 2004-2016 Ron Shewchuk   604-351-1999