Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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.

Steven Raichlen
Recipe by Cooking Light July 2014

Gallery

Brian Woodcock; Styling: Lindsey Lower

Recipe Summary

hands-on:
40 mins
total:
6 hrs
Yield:
Serves 4 (serving size: 5 ounces cooked salmon)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

312 calories; fat 9.6g; saturated fat 2g; mono fat 3.2g; poly fat 3.3g; protein 36g; carbohydrates 14g; fiber 0g; cholesterol 90mg; iron 1mg; sodium 444mg; calcium 32mg.
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