Sockeye Salmon Filet
Lump Crab Meat
Lemon Chili Rye Rub
Grated Parmesan Cheese
Place salmon, skin side down, on cedar plank and make a vertical cut down the center of the salmon. Do not cut thru the skin of the salmon, we’re just making a cavity.
Stuff that opening with your lump crab meat. Season the crab stuffed salmon with the OFT Lemon Chili Rye Rub.
Place the cedar plank salmon on the pre heated grill. Cook time should be about 40 min or until the salmon reaches 130 degrees internal. Once internal temp is reached allow the salmon to rest, covered, for 10 min.
Combine Butter, Maple Syrup, Sriracha, Worcestershire Sauce, and Rye Whiskey in a small pot. Warm over medium high heat, bringing to a simmer. Reduce heat and whisk occasionally.
During the last 10 min of cooking, glaze salmon 2-3 times with the Sriracha Rye Glaze. Top rested salmon with the finely grated parmesan cheese and chopped chives. Slice, serve and enjoy!
Jeremy, an OTFC contributor, runs a small business owner by day and is a private chef to a wife and two kiddos by night. Specializing in new American cooking, diner fare, country club cuisine, the classics you know and love at thekitchenwhitelaw.com