Jun 10, 2010
Cedar-planked Salmon with Whiskey-maple Glaze
Makes 6–8 servings
This has become one of my signature recipes. I’ve cooked it scores of times over the past few years, my team has won awards with it, and I often get the comment, “This is the best salmon I’ve ever eaten.” The sweet, woody flavor of the Jack Daniel’s and maple syrup complements the richness of the salmon and the aroma of the cedar in this West Coast dish. I like to present it on the plank and then serve it on a bed of field greens tossed with some French walnut oil, kosher salt, and toasted pumpkin seeds.
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 dried red chile flakes
1 Tbsp | 15 mL butter at room temperature
1 whole, boned fillet wild Pacific salmon
(about 3 lb | 1.5 kg), skin on
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 it by about half, until you have a thick syrup that coats the back of a spoon. Add the chiles and butter and stir the sauce until it’s just combined. Set it aside and keep it warm on the stovetop.
Season the skinless side of the salmon with salt, pepper, and granulated onion. Let the salmon sit for 10–15 minutes at room temperature, until the rub is moistened.
While the salmon is sitting, preheat the grill on medium-high for 5–10 minutes, or until the chamber temperature rises above 500°F | 260°C. Rinse the soaked plank and place it on the cooking grate. Cover the grill and heat the plank for 4–5 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 salmon, skin-side-down, on the plank.
Cover the grill and cook the salmon for 15–20 minutes, or until the fish has an internal temperature of 135°F | 57°C. Check it 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 salmon is done, squeeze half a lemon along its length and carefully transfer it, plank and all, to a platter. Garnish it with parsley sprigs and the remaining lemon cut into slices. Drizzle a spoonful of the sauce over each portion as you serve it, and sprinkle it with a little chopped parsley.
Planked Salmon with Pesto
Makes 6 servings
This is another classic way to plank salmon. Serve it with a tossed green salad and maybe some Fettuccini Alfredo. You can make the pesto yourself, but there are lots of very good options for pre-made pesto in your supermarket your favorite gourmet food store.
For the salmon:
one 21/2 lb | 1.2 kg boned salmon fillet, skin on
kosher salt and freshly ground black pepper
2 lemons, one for juice, one for garnish
1/2 cup | 125 mL extra virgin olive oil
For the pesto:
1 cup | 250 mL basil leaves, washed and dried
6 cloves garlic, peeled
1/3 cup | 75 mL pine nuts
1 cup | 250 mL grated Parmesan cheese
3/4 cup | 175 mL extra virgin olive oil
kosher salt and freshly ground black pepper
Cut the fillet into 6 even portions. Season them on all sides with salt and pepper. Combine the juice of one lemon with the olive oil and pour it over the salmon. Let it marinate at room temperature for about an hour.
In a food processor, purée the basil, garlic, pine nuts, and Parmesan cheese with 2 or 3 Tbsp | 30 or 45 mL of the olive oil. With the processor running, slowly add the rest of the oil. Season the pesto with salt and pepper.
Coat the salmon pieces generously with the pesto (you’ll have enough pesto left over to toss with some pasta another day; it freezes well, too).
Preheat the grill on medium-high for 5–10 minutes, or until the chamber temperature rises above 500°F | 260°C. Rinse the soaked plank and place it on the cooking grate. Cover the grill and heat the plank for 4–5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low. Place the salmon portions on the plank, leaving room around each for heat to circulate. Cook the fish for 8–12 minutes, or to an internal temperature of 135°F | 57°C. Serve the salmon garnished with lemon wedges.