Maple Planked Salmon with Rum Glaze
Maple Planked Salmon with Rum Glaze is a fine way to cook a whole side of sockeye for a crowd. The soaked maple plank steams gently under the fish and lends a light smoky sweetness, while the salmon cooks over indirect heat and stays moist. Dark rum is boiled down to a concentrated glaze and brushed on throughout, so the fish takes on a deep, slightly caramel finish with very little work.
Instructions
Brush the salmon all over with the olive oil. Season it generously with salt and freshly ground black pepper.
Lay the salmon on the soaked maple plank. Heat your grill to medium, with only one burner lit so you have a hot side and an indirect side.
Pour the rum into a saucepan and bring it to a boil over high heat. Take the pan off the heat and carefully ignite the rum. Return it to the heat and boil until it has reduced to ¼ cup.
Set the plank on the indirect side of the grill and close the lid. Cook for 20 minutes, brushing the salmon often with the reduced rum.
Move the plank off the grill and let the salmon rest for 5 minutes. Serve it straight from the plank.
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