Cedar Plank Pepper-Whiskey Salmon

Cedar Plank Pepper-Whiskey Salmon

By: Morgan Ione
What to know
Suggested Briq
Grill temperature
550°
Skill level
Easy
Prep time
15 mins
Total time
30 mins
Feeds
4
Ingredients
For the Sauce
1
clove garlic, smashed
½ cup
Irish or other whiskey
¼ cup
honey
¼ cup
apple cider vinegar
For the Salmon:
1 - 1 ½ lbs
salmon fillet
Fresh, coarsely cracked black pepper
Kosher salt
2
lemons, cut in half
Step 1
Immerse the planks in water for 30 minutes while preparing the recipe.
Step 2
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.
Step 3
Season the salmon with salt and lightly coat with fresh coarsely cracked black pepper.
Step 4
Preheat the grill to 550°F.
Step 5
Place the lemon halves on the grill, cut sides down.
Step 6
Place the filets on the planks, skin side down, and then onto the grill. Brush generously with the sauce in the saucepan.
Step 7
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.
Step 8
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.
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