Fresh salmon generously slathered with a sticky, sweet, fruity and slightly spicy blackberry-chipotle glaze and grilled on a cedar plank. This salmon is easy, elegant and perfect for summer entertaining!
At least 1 hour before grilling: Soak the cedar plank in sake.
In a small sauce pan: Add preserves, chipotle chili, ginger, garlic, hoisin, soy sauce, lemon juice, salt and pepper. Stir to combine well. Place over medium heat and bring to a simmer. Reduce heat to maintain a simmer and cook for 15 minutes, stirring occasionally. Set aside to cool completely.
Heat charcoal or gas grill to 425 degrees F.
Place the entire piece of salmon, skin side down, on top on cedar plank and make sure it is completely on the plank and not hanging off. Generously brush the preserve mixture on top of the salmon. Season liberally with salt and pepper.
Place the cedar plank on the grill grates and cover grill. Grill for 12-15 minutes, or until desired doneness (salmon is done when it is pink in the center).
Use a large spatula to transfer the salmon still on the plank to a clean surface to rest for 3-5 minutes. After resting transfer salmon to a cutting board.
Cut into desired portions, serve immediately and enjoy!
*You can substitute a salmon filet with the skin already removed, however after grilling the skin will easily peel off. *Glaze can be made 2 days in advance *You can marinate the salmon, brushed with preserves for 30 minutes if desired. *Optional: To caramelize glaze, adjust oven racks to highest and middle positions. Place a large sheet pan on middle rack to catch drippings. Pre-heat oven to highest broil setting. When finished cooking salmon on the grill, place salmon still on plank directly in the oven on the top rack. Broil 1-2 minutes, watching salmon carefully to prevent burning.