My mom requested a salmon dish for lunch. I wanted to do something new a creative instead of the same old grilled salmon. That's when I remembered a recipe that I wrote for the 2015 Sunshine State Eggfest. Everyone was very happy with lunch.
Mom was happy, everyone enjoyed lunch and a good day was had be all. Happy belated Mother's Day to all of the moms out there.
So, here's the recipe: HONEY WHISKEY PLANK’D SALMON
4 Skin on Salmon Filets
2 Cedar PLanks
1C Jack Daniels Honey Whiskey
6 Tbsp Jack Daniels Honey Whiskey
6 Tbsp Brown Sugar
2 Tbsp Soy Sauce (low Sodium)
1 Zest of one orange
2 Tbsp Fresh Orange Juice
5 Cloves Minced Garlic
To Taste Pepper
Approx. 15-20 minutes, depending on thickness.
The salmon should flake away easily with a fork.
BIG GREEN EGG SETUP:
Set up the Big Green Egg for direct grilling.
Target temp is 400-425F Dome Temp.Let the fire burn long enough so that there is no flame. The coals should be smoldering and grayed over.
Combine the 1C Whiskey & 1C water in a Ziploc bag and soak the cedar plank overnight. Starting with a hot skillet, sauté the garlic. Pour in the remainder of ingredients and whisk together. Allow the glaze to simmer and to reduce by half. Remove from heat. Remove the plank from the bag. Apply some EVOO to the skin of the fish and place on plank. Season the salmon with salt and pepper to taste. Brush the fish with the glaze and place the plank directly on the grill grate. Apply the glaze every 5 minutes while cooking. Cook for approx. 15-20 minutes. The salmon should flake easily with a fork.