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Perfect Cedar Plank Salmon Recipe with Easy Maple Bourbon Glaze

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A simple yet impressive cedar plank salmon recipe featuring a smoky flavor and a sweet, warm maple bourbon glaze. Perfect for weeknights or entertaining guests.

Ingredients

Scale
  • 4 skin-on, center-cut salmon fillets (about 6 ounces or 170 grams each), fresh or thawed
  • 1 large cedar grilling plank, soaked in water for at least 1 hour
  • ¼ cup (60 ml) pure maple syrup
  • 2 tablespoons (30 ml) bourbon
  • 1 tablespoon (15 grams) Dijon mustard
  • 1 tablespoon (15 ml) low sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) fresh lemon juice
  • Freshly ground black pepper, to taste
  • Kosher or sea salt, to taste
  • 1 tablespoon (15 ml) olive oil (optional, for brushing salmon)

Instructions

  1. Soak the cedar plank in water for at least 1 hour to prevent burning.
  2. In a small mixing bowl, whisk together maple syrup, bourbon, Dijon mustard, soy sauce, minced garlic, and fresh lemon juice to prepare the glaze. Set aside.
  3. Pat salmon fillets dry with paper towels. Lightly brush each fillet with olive oil and season with salt and freshly ground black pepper.
  4. Preheat grill to medium heat (350°F to 400°F). For charcoal grills, bank coals to one side for indirect grilling.
  5. Place the soaked cedar plank on the grill grates. After 2-3 minutes, when it starts to crackle and smoke lightly, place salmon fillets skin-side down on the plank.
  6. Brush the maple bourbon glaze generously over the top of each fillet. Reserve some glaze for basting halfway through cooking.
  7. Cover the grill and cook for 12-15 minutes. Halfway through, brush salmon again with reserved glaze. Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  8. Carefully remove the cedar plank from the grill using tongs or oven mitts. Let salmon rest for about 5 minutes.
  9. Serve salmon warm, directly from the plank or transferred to plates. Garnish with lemon wedges or fresh herbs if desired.

Notes

Soak the cedar plank for at least 1 hour to prevent burning. Keep grill temperature medium to medium-high to avoid charring the plank. Brush glaze twice to keep salmon moist and flavorful. Use tamari for a gluten-free soy sauce alternative. If plank starts to burn, move to cooler part of grill or reduce heat. Salmon is done at 145°F internal temperature. Leftovers keep well refrigerated for up to 2 days and reheat gently in a low oven.

Nutrition

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

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