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4 pieces salmon fillet, skin on
1 teaspoon Fustini’s Maple balsamic vinegar
1/4 cup cold water
1 tablespoon Kosher salt
1 tablespoon Iron Fish Bourbon Maple Syrup
1 tablespoon Fustini’s Delicate SELECT olive oil
2 cedar planks
Prepare a hot grill with a tight fitting lid. Combine the Fustini’s Maple Balsamic Vinegar with the water, salt and maple syrup and whisk well. Place the salmon fillets into the marinade and let sit for 30 minutes.
Take the salmon fillets out of the brine and rinse in cold water then pat dry with a pepper towel. Rub the Fustini’s Single Varietal EVOO all over the salmon and set aside.
Place the cedar planks onto the hot grill and char one side of the plank. Turn the plank over and place the salmon fillets skin side down onto the charred side of the plank. Place the lid on the grill and cook for 10 minutes per inch of thickness. Remove the lid and use a spatula to carefully remove the cooked fillet from the plank, leaving the skin behind.
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