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| Servings | 4-6 |
| Cooking Time in Minutes | 30-40 |
| Preparation Time in Minutes | 30 |
1 Salmon Fillet, 3-4 lbs.
Marinade
- 2 cups water
- 1 cup brown sugar
- 2 cups maple syrup
- 3 cloves fresh garlic, halved
- Juice from slice of fresh lemon
- 3 tbsp salt
- 1 tsp fresh ground black pepper
- 1 cup Jack Daniels™ bourbon
Dill Sauce
- 3/4 cup sour cream
- 3 tbsp cucumber, finely chopped
- 2 tbsp fresh dill, finely chopped
- 3 tbsp green onions, finely chopped
Directions
- In a large bowl combine marinade ingredients
- Place salmon in marinade then refrigerate for 4-6 hours
- In blender, combine ingredients for dill sauce and purée. Refrigerate for 4-6 hours
- Preheat BBQ to medium heat
- Brush small amount of olive oil on plank of western red cedar. The plank should be cleaned (scub with a bristle brush and water only) and presoaked for 24 hours in fresh water. Ensure wood has not been treated with preservative
- Place planked salmon on BBQ, lower cover and cook until fish easily flakes apart with fork. Time will depend upon thickness of plank and heat
- Serve with dill sauce
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