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Brandy Glazed Cedar Plank Salmon

with pickled watermelon radish


1 4-5lb side of salmon skin, off pin, bone out
2 cups apricot napage or jam
1 cup brandy
1/2 cup chili flakes
Salt and pepper, to taste

Pickled Watermelon Radish
2 ea watermelon radish
1/2 cup white wine vinegar
1/2 cup water
1 tsp salt
1 1/2 tsp sugar
1 clove garlic
1 tsp chili flakes
1 sprig dill, fresh



1. Make sure salmon is clean of all skin, bones, and scales. Salt and pepper the whole side. Sear on a hot skillet until medium rare.
2. While the salmon is still hot, glace the protein side up. Bake for 8 minutes to set glace. Let cool. For the glace: combine all ingredients and cook until smooth (may need to add a little water to help thin if needed).

For the Radish: clean and thinly slice the watermelon radish, bring vinegar, water, salt, and sugar to a boil. Turn off heat and immediately add the garlic, chili flakes, and dill. Pour over the radishes and store over night.


Recipe provided by Todd Annis, Bold American Events and Catering, during the 2015 Art of Catering Food conference in Salt Lake City.

The Art of Catering Food is brought to you in part by:

Todd Annis

Todd Annis

Executive Chef, Bold American Events and Catering, Atlanta, GA

Todd is one of the city’s most talented chefs and has been active in Atlanta’s culinary scene for more than 15 years. Prior to joining the Bold American team, Todd enjoyed his teaching role at the Art Institute of Atlanta, where he instructed in American regional cuisine in his former school’s culinary division. A member of the American Culinary Federation, he was awarded the International Award of Excellence in June 1996 and was a Gold Medalist in the 1995 Battle of Atlanta.