Photo: Brian Woodcock; Styling: Lindsey Lower
Hands-on Time
40 Mins
Total Time
6 Hours
Yield
Serves 4 (serving size: 5 ounces cooked salmon)

This whisky-scented smoked salmon combines the virtues of hot smoking and cedar planking. The dry brine in a sugar-salt mixture seasons the fish wonderfully. Cedar planks are available at grill stores and cookware shops. For gas grilling, place drained, soaked wood chips in a disposable aluminum pan directly on the burner of your grill.

How to Make It

Step 1

Combine whisky and salmon in a large zip-top plastic bag. Refrigerate 1 hour, turning occasionally. Drain; pat salmon dry.

Step 2

Combine brown sugar, pepper, salt, and rind in a large bowl. Place one-third of sugar mixture in bottom of an 11 x 7–inch baking dish. Add fish; top evenly with remaining sugar mixture. Cover with plastic wrap; refrigerate 4 hours. Rinse fish well; pat dry.

Step 3

Soak grilling plank in water 1 hour; drain. Soak wood chips in water 30 minutes; drain.

Step 4

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.

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