Soak cedar plank in water for 30 minutes. Meanwhile, pat salmon dry with paper towels. Sprinkle salmon with maple BBQ rub; slightly pat into surface of salmon. Cover and refrigerate 15 minutes.
Aged scotch adds flavor and depth to maple-grilled salmon fillets.
Servings and Ingredients
|1||(1-to-1-1/4-lbs.) wild skin-on salmon fillet, 1/2-to-3/4-inch thick|
|1 tbsp.||McCormick Grill Mates maple BBQ rub|
|¼ c.||Hy-Vee Select 100% pure maple syrup|
|¼ c.||smoky Scotch whisky, such as Lagavulin single-malt scotch|
|1 tbsp.||Hy-Vee dark brown sugar, packed|
|1 tbsp.||Hy-Vee salted butter, melted|
|Fresh chives, sliced, for garnish|
|Lemon wedges, for garnish|
Things To Grab
- 15x5-inch cedar grilling plank
- Paper towels
- Medium bowl
- Charcoal or gas grill
- Meat thermometer
- Silicone pastry brush
For sauce, combine syrup, whisky, brown sugar, and butter; reserve half of sauce for serving.
Preheat a charcoal or gas grill for direct cooking over medium-high heat. Toast plank on grill for 2 to 4 minutes or until slightly charred, turning once.
Place salmon, skin side down, on cedar plank. Grill for 15 to 20 minutes or until fish flakes easily with a fork (145 degrees), brushing with remaining half of the sauce after 10 minutes of grilling. Remove from grill. Brush or drizzle with reserved sauce. Garnish with fresh chives and lemon wedges, if desired.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 70mg
- Sodium: 95mg
- Total Carbohydrates: 35g
- Protein: 23g
Hy-Vee Seasons July 2020