Chef Jeff Miller’s Cedar Plank Salmon
Peregrine Lodge
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| Servings |
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Ingredients
- 1 cedar plank
- 1 salmon fillet
- 1/2 cup extra virgin olive oil
- 1 pinch salt and pepper
- 1 zested lemon
- 1 zested orange
- 2 cups maple syrup (pure)
- 4 oz choice of whiskey
- 1 lavender sprig
Ingredients
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Instructions
Cedar Planks
- Torch one side of the cedar planks with a blow torch until blackened. This ends up being the side that the salmon fillet cooks on. Charring the board releases the oils in the wood and adds a nice flavour to the salmon. After the planks have been torched, soak in a tub of water with a weight on them to keep them submerged. For best results, do this over night.
Maple Whiskey Glaze
- Pour the maple syrup in a pan and bring to boiling point. Add lavender and whiskey and take off the heat and allow the lavender to steep. The alcohol will eventually burn off and leave a wonderful whiskey flavour. Reserve.
Preparing the Salmon
- Lay the salmon fillet on the charred side of the cedar plank. Brush with olive oil and season with salt and pepper. Rub orange and lemon zest on the fillet. Place the board, with the fillet on the grill and shut the lid.
- After about 5 minutes, the board will start to crackle... check the salmon and brush with the maple whiskey glaze.
- Once the salmon is half way cooked, remove from the grill, brush with more glaze and blow torch the salmon to give it colour and definition. This will give it a nice crust.
- Place the salmon back on the grill and cook to an internal temperature of 110-125F.