• Pre heat grill to 400 degrees.
• Cut Cedar Plank to size and wet plank, to prevent it from catching fire on the grill. This recipe can also be done with individual portions of salmon on smaller cedar planks.
• 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.
• Now that the salmon is opened up, stuff that opening with your lump crab meat. It’s okay if it’s over stuffed. No one ever complained about having too much crab.
• 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.
• During the last 10 min of cooking, glaze salmon 2-3 times with the Sriracha Rye Glaze.
• Slices a few lemons and grill them on the hottest part of the grill. Serve long side the salmon.
• Top rested salmon with the finely grated parmesan cheese and chopped chives. Slice, serve, and Enjoy!

Sriracha Rye Glaze

• 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.
• Once reduced by half, glaze is ready to use.