Seasons Magazine: Maple-Scotch Salmon

Check out this delicious grilled salmon recipe from Hy-Vee’s most recent issue of Seasons magazine. Check out the latest issue online here or pick up a free copy at your local Hy-Vee store.

Maple-Scotch Salmon

Hands On: 30 minutes
Total Time: 50 minutes
Serves: 4

1 (15×5-in) cedar grilling plank
1 (1-to 1 1/2 pound) wild skin-on salmon fillet, 1/3 to 3/4 inch thick
1 tbsp McCormick Grill Mates Maple BBQ rub
1/4 cup smoky Scotch whisky, such as Lagavulin single-malt scotch
1 tbsp packed Hy-Vee dark brown sugar
1 tbsp Hy-Vee salted butter, melted
Fresh chives, for garnish
Lemon wedges, for garnish

  1. Soak cedar plank in water for 30 minutes. Meanwhile, pat salmon dry with paper towels. Sprinkle salmon with maple BBQ rub; slightly pat into surface of salmon. Cover and refrigerate for 15 minutes.
  2. For sauce, combine syrup, whisky, brown sugar and butter; reserve half of sauce for serving.
  3. Preheat a charcoal or gas grill for direct cooking over medium-high heat. Toast plank on grill for 2 to 4 minutes or until slightly charred, turning once.
  4. Place salmon, skin side down, on cedar plank. Grill for 15 to 20 minutes or until fish flakes easily with a fork (145 degrees F), brushing with remaining half of the sauce after 10 minutes of grilling. Remove from grill. Brush or drizzle with reserved sauce. Garnish with chives and lemon wedges, if desired.