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Flavorful Cedar Plank Salmon Recipe with Easy Maple Bourbon Glaze

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This cedar plank salmon recipe features a smoky, sweet, and boozy maple bourbon glaze that is quick and easy to prepare, perfect for busy weeknights or outdoor parties.

Ingredients

Scale
  • 1 cedar plank (soaked in water for at least 1 hour)
  • 1½ pounds (700g) fresh salmon fillet, skin on
  • 1 tablespoon olive oil (to brush the salmon)
  • Salt and freshly ground black pepper to taste
  • ½ cup (120ml) pure maple syrup (Grade A recommended)
  • 2 tablespoons bourbon whiskey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1 clove garlic, minced (optional)
  • Freshly ground black pepper, to taste
  • Fresh chopped parsley or dill (optional, for garnish)
  • Thin lemon slices or wedges (optional, for garnish)

Instructions

  1. Soak the cedar plank in a large dish or sink filled with water for at least 60 minutes to prevent burning while cooking.
  2. In a small bowl, whisk together ½ cup maple syrup, 2 tablespoons bourbon, 1 tablespoon Dijon mustard, 1 teaspoon soy sauce, minced garlic (if using), and freshly ground black pepper. Set aside.
  3. Preheat your grill to medium-high heat (about 375°F/190°C) or set your oven broiler on high and position the rack about 6 inches from the heat source.
  4. Pat the salmon fillet dry with paper towels. Brush lightly with 1 tablespoon olive oil and season both sides with salt and pepper.
  5. Remove the cedar plank from water and pat dry. Lay the salmon skin-side down on the plank.
  6. Place the cedar plank with salmon directly on the grill grates or in the oven. Close the lid or door.
  7. After about 10 minutes, open the grill or oven and brush the maple bourbon glaze generously over the salmon. Be careful of flare-ups on the grill.
  8. Cook for another 10-15 minutes, basting once more halfway through, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  9. Remove the plank from heat and let the salmon rest for 5 minutes. Sprinkle with fresh parsley or dill and serve with lemon wedges.

Notes

Soak the cedar plank thoroughly to prevent burning and to infuse smoky flavor. Use a thick salmon fillet for even cooking. Watch for flare-ups on a charcoal grill and move the plank if needed. Baste the salmon in stages to avoid burning the glaze. Let the salmon rest after cooking to redistribute juices. For gluten-free, substitute soy sauce with tamari. Non-alcoholic options include apple cider or vanilla extract instead of bourbon.

Nutrition

Keywords: cedar plank salmon, maple bourbon glaze, grilled salmon, easy salmon recipe, summer grilling, seafood, quick dinner, smoky salmon

Find it online: https://gleamgulp.com/flavorful-cedar-plank-salmon-recipe-with-easy-maple-bourbon-glaze/