Grilled Smoky Yukon Chum Salmon with Monahan’s Irish Whiskey Maple Glaze
Serves 4
- 2 lb. Yukon chum salmon
- Olive oil
- Coarse sea salt or kosher salt
- 3/4 pint wood chips, hickory or mesquite, soaked in water for at least 30 min.
- 4 oz. Monahan’s Irish whiskey maple glaze (available at the market)
Fire up the grill. Season both sides of fillets with coarse salt and let cure for about 5 minutes. Rinse salt off fillets and pat dry then lightly baste with olive oil.
On the clean, oiled grill over white coals or a med-high heat gas grill, place fillets skin side up, baste with Irish whiskey maple. Grill for about 3-4 minutes then using two spatulas carefully flip fillets. Baste with maple glaze and grill another 3-4 minutes.
Place wood chips off to the side of coals in a spot so they will smolder. Cover grill with vents open. Grill fillets another 2-3 minutes or till barely opaque and a little pink in the center, (10 minutes per inch of thickness total cooking time), fillets will keep cooking when off the heat. Baste again with glaze and serve. Don’t forget to enjoy the sweet smoky skin!
