Salmon Fillet, 6-8 oz 4 ea
Cedar Shingles – to roast salmon on
Butter, softened 1 stick
Apricot Preserves 2 Tbsp
Apricot Brandy 1 Tbsp
Season salmon with salt and pepper and let sit 10 minutes.
Combine butter with apricot preserves and brandy and mix in mixer or with hand blender till blended.
Set oven at 425 F and allow to preheat. Wet cedar plank with water. Place fish on wood and rub with butter mixture.
Roast in oven 15-20 minutes or until internal temperature of the fish reads 140 F. Remove from oven and let rest 5 minutes covered lightly before serving.