Cedar-Plank Sweet & Smoky Salmon
Big, flaky salmon gets a deeply caramelized sweet-smoky finish without ever feeling sticky or heavy. The cedar plank keeps the fish supple while the bourbon balsamic makes a quick glaze that tastes like it simmered all afternoon.
Ingredients
Method
- Heat a grill for medium-high indirect heat. Toast the soaked cedar plank for a few minutes over direct heat, then move it to the cooler side of the grill.
- Brush salmon with Ellbee's Bacon Organic Olive Oil and season with Ellbee's Sweet & Smoky Gourmet Garlic, salt and pepper. Arrange on the plank with thyme.
- Simmer Ellbee's Bourbon Balsamic Vinegar and maple syrup in a small pan until lightly syrupy. Grill salmon, covered, 15 to 20 minutes, brushing with glaze during the final 5 minutes, until it flakes at the thickest point.
- Toss zucchini and peppers with oil, salt and pepper; grill until charred-tender. Serve with the salmon and a spoonful of the remaining glaze.
Notes
Time: 40 min
Kitchen tip: For clean, restaurant-style portions, let the salmon rest five minutes on the plank before sliding a thin spatula underneath.
