Soak cedar plank in water for 1 to 2 hours.
The cedar plank not only infuses a hint of smoky flavor into the salmon, but it also keeps the salmon from falling through the grill grates.
Servings and Ingredients
|1 (15x7-in.) grilling cedar grilling plank|
|¾ c. dark amber pure maple syrup|
|3 tbsp. Hy-Vee apple cider flavored vinegar|
|3 tbsp. Canadian whisky|
|1 tbsp. smoked paprika|
|1 tbsp. Hy-Vee less sodium soy sauce|
|1 ½ tsp. coarsely ground Hy-Vee garlic pepper, plus additional for serving|
|1 (2-lb.) Fish Market center-cut, skin-on wild Alaska sockeye salmon fillet, ½ to ¾ in. thick|
|Green onions, for garnish|
|Lemon slices, grilled; for garnish|
Things To Grab
- 15x7-in. cedar grilling plank
- Small saucepan
- Paper towels
- Silicone pastry brush
- Plastic wrap
- Charcoal or gas grill
- Spray bottle with water
Meanwhile, combine maple syrup, vinegar, whisky, smoked paprika, soy sauce and 1½ tsp. garlic pepper in a small saucepan. Gently boil, uncovered, over medium-high heat for 5 to 7 minutes or until reduced to ¾ cup, whisking constantly.
Pat salmon dry with paper towels. Brush salmon with ¼ cup syrup mixture. Cover and refrigerate for 15 minutes.
Preheat a charcoal or gas grill for direct cooking over medium-high heat (400 degrees). Place soaked plank on hot grill for 2 to 4 minutes or until lightly smoking and charred, turn once.
Place salmon, skin side down, on cedar plank. Grill for 8 minutes; brush with ¼ cup syrup mixture. Grill for 5 to 10 minutes more or until salmon flakes easily with a fork (145 degrees.) If necessary, use a spray bottle filled with water to put out flare-ups.
Remove plank with salmon from grill. Garnish with green onions and grilled lemon slices, if desired. Serve with remaining syrup mixture and additional garlic pepper.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 60mg
- Sodium: 340mg
- Total Carbohydrates: 20g
- Protein: 24g