LQQKING 4 a Salmon recipe

This is my go-to recipe for salmon - it's easy and works like a champ:

http://eggheadforum.com/discussion/1161650/swimming-upstream-salmon

You can't go wrong with this one:
http://dizzypigbbq.com/portfolio/raging-river-maplebutter-crusted-salmon/

wnbasac said:

never done any Salmon or fish in fact/ with doesn't want Ham this year to go with the Turkey / thanks for any help you can give me 

I did a piece of salmon a couple days ago.  My wife said it was the best salmon she's ever had in her life.  (And that's a good looong life.)  It was just my 3rd cook on a BGE.  The salmon was pretty big, (from Costco), but it was farm raised, not wild caught, so not an especially high quality piece of fish.

Recipe could not be more simple.
Got XLBGE to ~300F.
Put big piece of tinfoil on the counter.
Olive oil on skin side of fish, looked in fridge and cabinet and just pulled out some stuff I had.
Drizzle w/ bottled lime juice.
Sprinkle w/: Old Bay, Salt, Pepper, thyme, basil, tarragon.
Put that skin side w/ stuff on it down on the tin foil.
Repeat process on flesh side, starting w/ olive oil.

Lift tinfoil w/ fish on it.
Put whole thing, including foil, on BGE.  (I left the fish on the foil simply so I wouldn't dirty up the grid.  I did use the plate setter for indirect heat.)
Cooked about 30 minutes.
Put a couple pats of butter on it when I took it off the grill.
Done.  Delicious.  Quite possibly the easiest thing you could do on a BGE, and would fit nicely in your holiday chaos.

Honey Whiskey Planked Salmon. 



INGREDIENTS:
4                 Skin on Salmon Filets
2                 Cedar PLanks
1C              Jack Daniels Honey Whiskey
1C              Water
6 Tbsp       Jack Daniels Honey Whiskey
6 Tbsp       Brown Sugar
2 Tbsp       Soy Sauce (low Sodium)
1                 Zest of one orange
2 Tbsp       Fresh Orange Juice
5 Cloves    Minced Garlic
To Taste    Pepper

COOK TIME:
Approx. 15-20 minutes, depending on thickness.
The salmon should flake away easily with a fork.
BIG GREEN EGG SETUP:
Set up the Big Green Egg for direct grilling.
Target temp is 400-425F Dome Temp.Let the fire burn long enough so that there is no flame. The coals should be smoldering and grayed over. 


DIRECTIONS:
Combine the 1C Whiskey & 1C water in a Ziploc bag and soak the cedar plank overnight.  Starting with a hot skillet, sauté the garlic. Pour in the remainder of ingredients and whisk together. Allow the glaze to simmer and to reduce by half. Remove from heat. Remove the plank from the bag. Apply some EVOO to the skin of the fish and place on plank. Season the salmon with salt and pepper to taste. Brush the fish with the glaze and place the plank directly on the grill grate. Apply the glaze every 5 minutes while cooking. Cook for approx. 15-20 minutes. The salmon should flake easily with a fork.