By SmokeeJo Barkoskie
on Napa’s North to Alaska
Serves 4
Ingredients
1 Cedar Plank (12 inch)
1 lb Salmon Fillet, skin on
1 Tablespoon Olive Oil
2 Tablespoons SmokeeJo’s Bourbon
Molasses Seasoning
Juice from 1/2 Lemon
Directions
Soak cedar plank in cold water for at least 1 hour and up to 12 hours.
Score top side of salmon in approximately 2-inch diagonal strips being careful not to cut through skin.
Rub olive oil all over salmon.
Generously coat the salmon fillet with Bourbon Molasses Seasoning being sure to rub into slits. Allow salmon to sit and marinate 10 to 20 minutes.
Place salmon skin side down on the pre-soaked plank and carefully transfer to a grill that has been preheated to 350°F or medium high heat. Squeeze lemon juice on the fillet.
Close the lid and grill for 20 to 25 minutes or until the salmon has cooked through.
Leave the grill lid open for the last 5 minutes of cooking. Do not turn fish during cooking.
Enjoy!
NAPA’s North to Alaska hosted by
Larry Csonka and Audrey Bradshaw
Featuring Joe “SmokeeJo” Barkoskie
SmokeeJoTatil@aol.com www.larrycsonka.com
Wine Pairing
2008 Saldo Zinfandel
This wine quickly made it to my top 5 list. Its made by vinter David Phinney who also makes The Prisoner, which I recommended a couple issues ago. I love the smooth flavor of the full-bodied Saldo that shows hints of black cherry and berries. Bold and balanced to pair with the heartiness of the Bourbon Molasses Spice Rub by SmokeeJo.
By SmokeeJo Barkoskie
Score top side of salmon in approximately 2-inch diagonal strips being careful not to cut through skin. 
NAPA’s North to Alaska hosted by 
2008 Saldo Zinfandel