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1
Submerge the cedar planks in cold water and soak for at least 1 hour.
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2
Preheat the oven to 400F.
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3
To make the Pinot Noir reduction, combine the stock and peppercorns in a small saucepan and boil over high heat until reduced by half, about 10 minutes.
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4
Melt the butter in a medium saucepan over high heat.
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5
Add the onion and cook until soft, about 4 minutes.
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6
Add the wine, thyme, and 2 tablespoons of the honey and boil until reduced by half, about 7 minutes.
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7
Add the reduced stock and boil until reduced by half again, about 5 minutes.
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8
Strain the mixture into a clean saucepan and set aside.
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9
Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes.
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10
Remove and brush the tops of the planks with olive oil.
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11
Brush both sides of the salmon fillets with oil and season with salt and pepper.
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12
Place 2 fillets on each plank, leaving a few inches of space between the pieces of fish.
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13
Return the planks to the oven and cook the salmon to medium, 10 to 12 minutes.
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14
While the salmon is cooking, finish the sauce.
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15
Return the saucepan to high heat.
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16
Add the remaining 1 tablespoon honey, season with salt and pepper, and cook to a sauce consistency (see page 250); you will have about 1 cup.
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17
Transfer the fillets to a platter or immediately serve directly from the planks.
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18
Top each fillet with some of the Pinot butter and drizzle with the sauce.
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19
Garnish with parsley leaves.
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20
Pour the wine into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/4 cup, about 5 minutes.
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21
Stir in the maple syrup and let cool.
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22
Put the butter in a bowl, add the wine reduction, and stir until combined.
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23
Season with salt and pepper.
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24
Cover and refrigerate for at least 30 minutes and up to 2 days to allow the flavors to meld.
