1 lb Salmon
Garlic salt & pepper, to taste (Velda actually used her favorite seasoning, which is Magic Dust from The Hitching Post in Buellton, CA.)
Velda’s Maple Whisky Syrup
Soak cedar plank in warm water for 30 minutes.
Heat grill to medium high heat, approximately 500*.
Place salmon on plank.
Season both sides of the salmon with garlic salt and pepper. Brush with Maple Whisky Syrup. Allow to sit at room temperature for 30 minutes.
Brush with Maple Whisky Syrup.
Brush with Maple Whisky Syrup and grill approximately 10 minutes, until fish flakes easily. Remove from cedar plank. Brush with additional Maple Whisky Syrup & serve.
Serve with Velda’s Honey Glazed Carrots and Rachel Ray’s Spinach & Artichoke Mac ‘n Cheese.