Prep Cold and brine Rub the salmon with a thick layer of salt, it likes that. Wrap the salmon tightly with cling film and then place in a shallow container in the fridge. Tell him he is back in Alaska and leave him for at least 4 hours. That will give you plenty of time to chop the onion. Whack that Jack Fire up the BBQ and heat it to 160 °C. Cut off the bottom of the garlic and put it in a cast iron pan with some olive oil. Cook the garlic until the cloves are soft. Glaze phase Put all the ingredients for the glaze except the bourbon into a pan and leave to simmer for 30-40 minutes. Do not boil. Towards the end, pour in the bourbon and yourself a glass. Now boil the whole thing for 5 minutes. It's time! Leave your salmon outside the fridge for another half an hour before you start and rinse it with cold water. Pat the salmon dry with some kitchen paper. Lay the salmon skin side down on a cedar plank and put it on the grill in the BBQ. Glaze the salmon regularly with your own bourbon glaze. After about 30 minutes or a core temperature of 50 °C, Wild Salmon Jack is ready to be enjoyed. Cheers! Tip: do you have a small BBQ? Cut the Wild Salmon Jack in half and prepare it in two portions.