Cedar Plank Salmon

🧂 Ingredients

• 1 pound salmon filet
• 1 cedar plank

  large enough to accommodate the filet
• 2 lemons
• 1/4 cup Ardbeg Scotch

  10 year
• 1 teaspoon olive oil
• 1 teaspoon salt

  use less if preferred
• ½ teaspoon fresh rosemary

  chopped
• ¼ teaspoon garlic powder
• Few pinches of black pepper
• 2 tablespoons water

Instructions

• 1 Thirty minutes before cooking, combine 2 tablespoons of water with 2 tablespoons
  of Ardbeg Scotch in a small spray bottle.
• 2 Spray the cooking side of the cedar plank with the mixture. Do this a few times
  if needed. Let the plank dry on a clean surface.
• 3 Preheat the grill to medium-high heat (or 375 degrees F).
• 4 Combine the juice of 1 lemon with 2 tablespoons of Ardbeg (spirit of choice) and
  the olive oil.
• 5 Slice the remaining lemon into 3-4 pieces, discarding the ends.
• 6 Submerge slices into the lemon juice mixture for 5 minutes to absorb the scotch
  flavor. Transfer slices to a clean plate.
• 7 Place salmon, skin side down, on the Scotch-treated plank.
• 8 Brush the salmon with the same mixture used for the sliced lemons—season with
  salt, black pepper, garlic powder, and rosemary.
• 9 Arrange the lemon slices on top of the filet.
• 10 Place the cedar plank on the grill. Close the lid, and cook until the internal
  temperature at the thickest part of the salmon reaches 145 degrees F.
• 11 To impart more scotch flavor, lightly brush the salmon with a bit of extra
  lemon-scotch mixture as it cooks.
• 12 Once cooked, remove the planked salmon from the grill and place it on a
  heat-resistant surface.
• 13 Let the salmon rest for a few minutes. Top with flaked salt before serving
  (optional).
• 14 Serve as an appetizer with small pieces of toast, capers, and red onions, or
  enjoy as a main course with your favorite grilled vegetables. Remember that the
  scotch flavor will be subtle.

Nutrition Info