1 large cedar plank
1 cup real maple syrup
1/2 cup Jack Daniel's whiskey
1 teaspoon crushed hot red chiles
2 tablespoons butter, room temperature
1 whole fillet wild Pacific salmon, 3 pounds with skin and pin bones removed
Kosher salt and freshly ground pepper to taste
1 teaspoon granulated onion or onion powder
1 tablespoon finely chopped fresh flat-leaf Italian parsley
Parsley sprigs for garnish
Soak cedar plank for 4 hours, up to overnight. Make the sauce by combining the maple syrup and whiskey. Bring the mixture to a low boil and reduce by about half, until you have thick syrup that coats the back of a spoon. Add chiles and butter and stir until combined.
Remove from the heat and set aside, keeping warm on the stovetop.
Prepare the grill for direct heat.
Season the skinless side of the salmon with salt, pepper and granulated onion. Let the salmon stand for 10 to 15 minutes, until the rub is moistened. Season the soaked plank with salt and place it on the hot grill. Close the grill and heat the plank for 3 to 5 minutes, until it is starting to smoke and crackle. Open the lid and place the salmon, skin-side down, on the plank.
Close the grill and cook for 12 to 15 minutes until the salmon is cooked through to an internal temperature of no more than 140 to 150 degrees. Check periodically to make sure the plank does not catch fire, and spray the burning edges with water if it does, making sure to close the lid afterward.
When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Drizzle some of the sauce over the salmon and sprinkle the chopped parsley. Garnish with parsley sprigs and lemon wedges. Put the rest of the sauce in a serving dish at the table for guests who want extra.
Makes 10 to 12 servings.