Three things that work together in harmony are scotch, salmon, and the grill. This Ardbeg Planked Salmon is proof that you can mix all three with a phenomenal result. The cedar plank is coated in Ardbeg Scotch and dried before hitting the grill. The combination of flavors provides a lightly smoky, low-key peat flavor that infuses the fish. Serve this planked salmon as an appetizer or main dish along with a glass of scotch. You’ll be pleasantly surprised at how much they compliment each other.
Ardbeg Scotch has a rich history. If you’re an avid scotch drinker or just interested in learning more about this product, you can find more HERE.
What you’ll need:
-Ardbeg Scotch (10 year)
-A well-shaped salmon fillet
-A cedar plank large enough to accommodate the fillet
-Lemon, olive oil, rosemary, and spices
-a clean, food-safe spray bottle
-For added scotch flavor, spray the plank up to three separate times. Don’t rush the process. Spray, wait 10-15 minutes and repeat.
-You can leave the lemons in the scotch mixture longer if you prefer a more robust flavor.
-Use a finishing salt. I recommend plain flaked salt, but you can also use smoked salt, rosemary salt, even truffle salt. Please keep it to a minimum with the seasoned salt, as they could alter the scotch flavor. Just a light sprinkling will do.
-Do not substitute with another scotch or another variation of Ardbeg. This recipe was developed using the 10 year, so changing the scotch might alter the flavor components of this cedar planked salmon.
-Serve this Ardbeg planked salmon as an appetizer along with personal sized wheat or rye toast, finely diced red onions, capers, and if preferred, some cream cheese. You can also serve this dish with table crackers or bagel chips.
-Serve this as a main course accompanied by grilled asparagus and mellow flavored leafy greens. Top the salmon with caper berries for a nice finish.
Ardbeg Planked Salmon
- 1 pound salmon filet
- 1 cedar plank large enough to accommodate the filet
- 2 lemons
- 1/4 cup Ardbeg Scotch 10 year
- 1 teaspoon olive oil
- 1 teaspoon salt use less if preferred
- ½ teaspoon fresh rosemary chopped
- ¼ teaspoon garlic powder
- Few pinches of black pepper
- 2 tablespoons water
- Thirty minutes before cooking, combine 2 tablespoons of water with 2 tablespoons of Ardbeg Scotch and place into a small spray bottle. Spray the cooking side of the cedar plank with the mixture. Do this a few times if needed. Let the plank dry on a clean surface.
- Preheat grill for medium-high heat.
- Combine the juice of 1 lemon with 2 tablespoons Ardbeg and the olive oil. Slice the other lemon into 3-4 slices, discarding the ends. Submerge slices into the mixture for 1 minute to absorb the scotch flavor. Remove and place slices onto a clean plate.
- Meanwhile, place salmon, skin side down, onto Scotch treated cedar plank. Brush the salmon with the same mixture used for the sliced lemons—season with salt, black pepper, garlic powder, and rosemary. Arrange the lemon slices on top of the filet.
- Place planked salmon in the grill and close the lid. Let it cook until the internal temperature at the thickest part of the salmon reaches 145 degrees F. If you'd like to impart more scotch flavor, lightly brush the salmon with a bit of extra lemon-scotch mixture as it cooks. Please do not overdo it. Make sure to stop at least 5 minutes before the fish is done.
- Once cooked, remove plank with fish from the grill and place it onto a heat-resistant surface. Let salmon rest for a few minutes while you get your sides ready. Serve as an appetizer with small pieces of toast, capers, and red onions, or enjoy as a main course with your favorite grilled vegetables. Remember that the scotch flavor will be subtle, but this salmon will work beautifully paired with a few sips of Ardbeg.
- *Add a little finishing salt, like flaked salt, right before serving.
- *As mentioned, we developed this recipe using Ardbeg scotch and cannot comment on a scotch substitution. Each brand has a unique flavor profile that may or may not be suited for fish. Please keep this in mind.