A fast, big-impact Shabbat or Sunday-grill recipe. The cedar smokes the fish while the bourbon glaze caramelizes into a sticky, mahogany lacquer.
Cedar Plank Wild Salmon with Sweet Bourbon Glaze
Jonah Chusid
2
15 minutes
20 minutes
American
Dinner
A fast, big-impact Shabbat or Sunday-grill recipe. The cedar smokes the fish while the bourbon glaze caramelizes into a sticky, mahogany lacquer.
Ingredients
- 1 Cedar Plank Wild Salmon
- ½ Cup of Chu’s Sweet Bourbon BBQ Sauce
- 1 Lemon
Directions
Heat your grill to medium-high heat (about 400F)
Place the plank with the salmon directly on the grade. Close the lid.
Every 5 minutes brunch a generous coat of Chu’s Sweet Bourbon BBQ Sauce over the fish. Close the lid between glazes.
After 15-20 minutes, check the internal temperature with a probe thermometer in the thickest part of the filet.
At 135F pull the plank off the grill.
Give it one final cat of Sweet Bourbon BBQ Sauce while it’s still hot. The residual heat sets the glaze into a sticky lacquer.
Slide the plank striagh onto a plate and garnish with lemon wedges and serve.
