- 1/2 cup Scotch whisky
- 1 (1 1/2-pound) 3/4-inch-thick, center-cut skinless salmon fillet (preferably wild)
- 1 cup brown sugar
- 2 tablespoons coarsely cracked black peppercorns
- 1 tablespoon kosher salt
- 1 teaspoon grated lemon rind
- 1 (15 x 6 1/2 x 3/8–inch) cedar grilling plank
- 1 1/2 cups hickory wood chips
- Coarsely cracked black peppercorns (optional)
- Lemon slices (optional)
- calories 312
- fat 9.6 g
- satfat 2 g
- monofat 3.2 g
- polyfat 3.3 g
- protein 36 g
- carbohydrate 14 g
- fiber 0.0 g
- cholesterol 90 mg
- iron 1 mg
- sodium 444 mg
- calcium 32 mg
How to Make It
Combine whisky and salmon in a large zip-top plastic bag. Refrigerate 1 hour, turning occasionally. Drain; pat salmon dry.
Combine brown sugar, pepper, salt, and rind in a large bowl. Place one-third of sugar mixture in bottom of an 11 x 7inch baking dish. Add fish; top evenly with remaining sugar mixture. Cover with plastic wrap; refrigerate 4 hours. Rinse fish well; pat dry.
Soak grilling plank in water 1 hour; drain. Soak wood chips in water 30 minutes; drain.
Remove grill rack; set aside. Prepare grill for indirect grilling, heating both sides to medium and leaving center with no heat. Maintain temperature at medium (325°). Toss wood chips on coals. Place grill rack on grill. Place salmon, skinned-side down, on plank in center of hot rack, away from the heat. Cover; cook 30 minutes or until desired degree of doneness. Serve with cracked peppercorns and lemon slices, if desired.