2-pound center-cut salmon fillet (about 1 inch thick), skin separated, then replaced (see above)
Salt and ground white or black pepper
¼ cup maple syrup
Juice and zest of ½ small orange
2 tablespoons bourbon
Heat the grill to medium and prepare it for indirect cooking. On a charcoal grill, this entails banking the coals to one side and cooking on the cooler side. On a gas grill, then means turning off one side (or the center burner) and cooking over the cooler section.
Check for and remove any small bones in the salmon. Brush the salmon on all sides with olive oil, then season with salt and pepper. Lay the fish, skin-side down, directly on the cooking grate on the cooler side of the grill. Cook the salmon until opaque, but still moist, 20-25 minutes, depending on the thickness of the fish.
Meanwhile, in a small bowl whisk together the maple syrup, orange zest and juice, the bourbon and a pinch of salt. Brush the glaze over the salmon during the final 10 minutes. Do not turn the salmon during cooking.
To transfer the fish to a serving platter, slide a wide spatula between the flesh and the skin. Lift the salmon off the grill, leaving the skin behind. Cover the salmon with foil to keep warm.
Slide the skin over to the hot side of the grill, then close the lid. Cook for 2 to 3 minutes, or until the skin is crisp and the salmon oils are bubbling. Remove the skin from the grill and serve on the side as you would a chip.
Nutrition values per serving: 530 calories, 28 g fat (5 g saturated), 16 g carbohydrates 0 g fiber, 14 g sugar, 45 g protein, 135 mg cholesterol, 380 mg sodium.
Elizabeth Karmel for The Associated Press