Bourbon Grilled Salmon

1. 1

   Heat the grill to medium and prepare it for indirect cooking. On a charcoal grill, bank the coals on one side and cook on the cooler side. On a gas grill, turn off one burner and cook on the cooler side. Check for and remove any small bones from the fillet, brush on all sides with olive oil, then season with salt and pepper. Lay the fish, skin side down, directly on the cooking grate, on the cooler side of the grill. Cook until opaque, but still moist, about 20-25 min.

2. 2

   Meanwhile, in a small bowl, whisk together the maple syrup, orange zest and juice, bourbon and a pinch of salt. Brush the glaze over the fillet in the last 10 minutes of cooking. Do NOT turn the fillet during cooking. Transfer the fillet to a serving platter by sliding a spatula between the fish and the skin. Keep the fillet warm. (Optional) Slide the skin over to the hot side and cook until bubbling with a closed lid. Serve the skin as you would a chip.

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