1½ to 2 pounds center-cut salmon fillets with skin
⅓ cup kosher salt
⅓ cup brown sugar
¼ cup real maple syrup, preferably Grade B
2 tablespoons bourbon or other American whiskey
1 teaspoon dry English mustard (Coleman's)
Zest from ½ of an orange
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Extras:
1 or 2 wood grilling planks soaked in water for at least 1 hour; over ½-inch thick, soak 2 hours
Instructions
Cut the fish into serving potions and place in a shallow dish just large enough to hold the fish. Mix together the salt and brown sugar and coat the tops and sides of the fish, cover and place in the refrigerator to cure for at least a couple hours. Remove the fish from the cure and rinse with cold water. Optional: to develop pellicule, set fish uncovered in the refrigerator for 2 hours.
Set up grill for direct heat over medium-high heat. Stir together the maple syrup, bourbon, dry mustard and oranges zest until mustard has dissolved. Toast the planks as described above.
Place the salmon on the planks and close the grill cover. Cook for 12 to 15 minutes brushing with glaze every 5 or 6 minutes. Stay near and check from time-to-time to be sure the plank has not ignited. Keep a squirt bottle of water on-hand just in case. Start checking the salmon for doneness at about 12 minutes. The salmon is done when it is uniformly pink in the center.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/bourbon-maple-glazed-plank-salmon/