Smokecraft Modern Barbecue's cedar plank maple bourbon salmon exemplifies pitmaster Drew Darneille's "modern barbecue" philosophy, in which every dish must be touched by fire or smoke. An eight-ounce salmon filet is seasoned with a spice rub and placed on a water-soaked cedar plank, cooked on a high-heat grill so the smoldering cedar imparts an earthy, aromatic smoke flavor into the fish. After 10 to 15 minutes, the salmon is painted with a maple bourbon glaze and plated with candied pecans, charred Brussels sprouts, wild rice, and a charred lemon.
Arlington VA
Smokecraft Modern Barbecue
Cedar Plank Maple Bourbon Salmon
Salmon filet / cedar plank / salmon rub / maple bourbon glaze / candied pecans / charred Brussels sprouts / wild rice / charred lemon
Signature Dish
From Prep to Plate
Seth visits Smokecraft Modern Barbecue in Arlington, VA to learn how their cedar plank salmon reflects a modern approach to barbecue. Chef Drew explains how smoke is used like seasoning, selecting cedar for its oily wood and sweet, earthy flavor that complements the fish. The salmon is seasoned with a house rub, placed on a soaked cedar plank, and cooked over high heat to gently smolder the wood and infuse smoke. After cooking, the fish is finished with a maple bourbon glaze and allowed to caramelize on top. The result is a moist, tender salmon with balanced sweetness, spice, and a subtle kiss of smoke.
Owner and pit master Andrew Darneille ... hit barbecue competitions for years before opening his Clarendon spot. He doesn’t skimp on ingredients or ambition. Duroc pork belly, prime brisket, and steakhouse-level rib eye make their way into gas-assisted smokers with six varieties of wood. Dinner and brunch menus go well beyond classics — nibble on house-smoked salmon/goat-cheese crostini or a grilled Caesar before digging into crabcakes or a campfire-like s’mores dessert.
Ann Limpert, Anna Spiegel and Jessica Sidman, Washingtonian
