Cedar Plank Pepper-Whiskey Salmon

Immerse the planks in water for 30 minutes while preparing the recipe.

In a saucepan, combine all of the sauce ingredients and simmer over medium-low heat to reduce until it thickens to a syrup consistency, about 10 minutes. Remove the garlic clove. Reserve half of the sauce.

Season the salmon with salt and lightly coat with fresh coarsely cracked black pepper.

Preheat the grill to 550°F.

Place the lemon halves on the grill, cut sides down.

Place the filets on the planks, skin side down, and then onto the grill. Brush generously with the sauce in the saucepan.

Grill for approximately 15 minutes. The fish is done when it is firm and easily flakes with a fork, but is still moist. If you prefer more rare salmon, remove it sooner, when the inside is still a darker pink color.

Remove the fish and lemons from the grill and serve on a platter or straight on the plank. Spoon the reserved sauce over the fish or pass the sauce at the table. Garnish with grilled lemons.