{"id":5912,"date":"2019-07-12t08:20:10","date_gmt":"2019-07-12t08:20:10","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=5912"},"modified":"2019-07-12t16:11:23","modified_gmt":"2019-07-12t16:11:23","slug":"grilled-smoky-yukon-chum-keta-salmon-with-monahans-irish-whiskey-maple-glaze","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/grilled-smoky-yukon-chum-keta-salmon-with-monahans-irish-whiskey-maple-glaze\/","title":{"rendered":"grilled smoky yukon chum salmon with monahan&#8217;s irish whiskey maple glaze"},"content":{"rendered":"<p><em>serves 4<\/em><\/p>\n<ul>\n<li>2 lb. yukon chum salmon<\/li>\n<li>olive oil<\/li>\n<li>coarse sea salt or kosher salt<\/li>\n<li>3\/4 pint wood chips, hickory or mesquite, soaked in water for at least 30 min.<\/li>\n<li>4 oz. <a href=\"\/\/www.bulkreeftv.com\/monahans-irish-whiskey-maple-glaze\/\" target=\"_blank\" rel=\"noopener noreferrer\">monahan\u2019s irish whiskey maple glaze<\/a> (available at the market)<\/li>\n<\/ul>\n<p>fire up the grill.&nbsp;season both sides of fillets with coarse salt and let cure for about 5 minutes.&nbsp;rinse salt off fillets and pat dry then lightly baste with olive oil.<\/p>\n<p>on the clean, oiled grill over white coals or a med-high heat gas grill, place fillets skin side up, baste with irish whiskey maple.&nbsp;grill for about 3-4 minutes then using two spatulas carefully flip fillets.&nbsp;baste with maple glaze and grill another 3-4 minutes.<\/p>\n<p>place wood chips off to the side of coals in a spot so they will smolder. cover grill with vents open. grill fillets another 2-3 minutes or till barely opaque and a little pink in the center, (10 minutes per inch of thickness&nbsp;<strong>total<\/strong>&nbsp;cooking time), fillets will keep cooking when off the heat. baste again with glaze and serve.&nbsp;<em>don&#8217;t forget to enjoy the sweet smoky skin<\/em>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>serves 4 2 lb. yukon chum salmon olive oil coarse sea salt or kosher salt 3\/4 pint wood chips, hickory or mesquite, soaked in water for at least 30 min. 4 oz. monahan\u2019s irish whiskey maple glaze (available at the market) fire up the grill.&nbsp;season both sides of fillets with coarse salt and let cure<br \/><a class=\"moretag\" href=\"\/\/www.bulkreeftv.com\/grilled-smoky-yukon-chum-keta-salmon-with-monahans-irish-whiskey-maple-glaze\/\">+ read more<\/a><\/p>\n","protected":false},"author":4,"featured_media":6920,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[472,58,471,54],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/5912"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=5912"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/5912\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6920"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=5912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=5912"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=5912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}