Now that the nights are long and inviting, we've started cooking meals outdoors, piling our plates high with things like sizzling steaks, perfectly charred vegetables, fresh corn on the cob, and drippingly good hamburgers.
In other words, grilling season is officially here. So wheel that trusty Weber out of the garage, grab some hardwood lump charcoal and learn to use a chimney starter. Your next BBQ is about to get seriously upgraded.
When developing Trees Knees Spicy Syrup, we immediately thought of cedar plank salmon as a perfect recipe to showcase the complex sweet spiciness of our creation. Grilling on a cedar plank also imparts its own smoky, woodsy flavor that put this recipe over the top.
The best part of this meal is that it’s simple and can be paired with no-fuss sides. We opted for a wedge salad (iceberg, bacon, croutons, and a buttermilk dressing from our friends at Bon Appétit) and a mishmash of vegetables we had in the fridge (sugar snap peas, green beans, arugula with toasted almonds and shaved parm).
We paired it with a chardonnay from Scribe Winery. And by the last bite, we were already planning when we would make it again.
1 1/2 - 2 pounds center cut salmon filet (skin-on is key!)
1/4 cup Trees Knees Spicy Syrup, divided
Salt and pepper to taste
Fresh chives to garnish
2 hours prior to cooking, begin soaking planks in water (fully submerged) to ensure that they will not ignite while cooking. If using a gas grill, light it up 15 minutes prior to cooking and bring temperature up to about 350 degrees (medium-hot). If using a charcoal grill (my preferred method), use a chimney starter to get coals piping hot. When the coals are red and covered in ash, carefully pour them out of the chimney starter (using oven mitts) in a single layer.
Remove planks from water and pat dry. Place salmon, skin side down, on the plank and spread 1/8 cup of Trees Knees Spicy Syrup evenly over flesh. Season well with salt and pepper.
Once the grill is good and hot, carefully place plank on grill grate, cover, and cook salmon for 20 to 30 minutes until cooked through and browned at the edges. Remove plank from the grill and brush with the remaining 1/4 cup of Trees Knees. Garnish with fresh chives and serve directly on the plank (built in cutting board!). Enjoy!