Wildwood Ovens Bourbon Apple Glazed Cedar Plank Salmon
By: Nathaniel Fort
Published: Wednesday, December 30, 2009 - 9:28am

Ingredients




2 pounds Salmon Filet
1 cup Apple Juice
1/4 cup Bourbon Whiskey, or Brandy
1/4 cup Brown Sugar
2 Garlic Cloves (minced)
1 Cedar Plank
TT		Kosher salt
TT		Fresh cracked black pepper.

Preparation

1 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). 2 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

About


I came up with this recipe while teaching a cooking class on how to cook in a wood fired oven.  It's a sweet twist on a classic dish that I know you're going to love. The complex flavors blend together perfectly to create an outstanding sweet and savory dish that'll have you begging for more.

Comments:
Melissa Peterman

Nice recipe and beautiful photo. I wish I were eating this right now!