- 1 cup Apple Juice
- 1/4 cup Brown Sugar
- 1 Cedar Plank
- 2 Garlic Cloves (minced)
- TT Kosher salt
- TT Fresh cracked black pepper.
- 2 pounds Salmon Filet
- 1/4 cup Bourbon Whiskey, or Brandy
- Soak cedar plank in water for 2 hours. Rinse salmon under cold water and pat dry with paper towels. Place a medium sauce pan over medium high heat and add bourbon or brandy. Use caution as the alcohol can ignite; never pour directly from the bottle. When alcohol is reduced and there is only a small amount left, add apple juice, brown sugar, and garlic. Continue to cook over medium high heat until reduced to about ¼ of the original volume (should be slightly thinner than syrup).
- Season salmon with salt and pepper on both sides, brush skin side with olive oil and place on cedar plank, skin side down. Place cedar plank on a medium high grill, or in a wood fired oven pre-heated to 500°F near the fire. Use a probe thermometer to check the internal temperature of the salmon after 10 minutes, and every 5 minutes or so thereafter. Once the salmon has an internal temperature of at least 100°F, brush on the apple glaze that you made earlier, repeat this step every few minutes. Cook salmon until