This Bourbon Glazed Salmon grilled on a cedar plank is a recipe that I think is simply the best! If you have never tried cooking salmon on a cedar plank, you are definitely missing out! Salmon is great on the grill, but the cedar plank adds a smoky, woodsy flavor that you simply can not impart to the salmon any other way.
If you love fish on the grill, here are a couple more grilling ideas that you need to try! This Grilled Mahi Mahi is amazing; if you haven’t tried mahi mahi, you need to! If you are looking to up your grilling game, you need to make these Grilled Lobster Tails! Better than steak house lobster tails. Your family and friends are going to be impressed!
Why grill salmon on a cedar plank?
Grilling salmon on a cedar plank allows the flavors of the cedar to gently smoke the salmon as it cooks. The mild flavor of the cedar enhances the taste of the salmon. It’s a flavor you simply cannot get any other way. Plus, it’s a fun and different way to cook salmon. Your friends will be impressed, trust me!
HELPFUL ITEMS FOR THIS RECIPE
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What do you need to make bourbon-glazed salmon on a cedar plank?
Simple, quality ingredients often make the best meals, and this recipe is no different. With just a handful of ingredients, this great meal can be on your dinner table in no time!
INGREDIENTS
- Pure maple syrup
- Bourbon
- Orange Juice
- Kosher salt
- Salmon fillets
- Parsley, chopped
- Orange slices
How to make Bourbon glazed Salmon on a cedar plank
Start by soaking your cedar plank in water; you need to make sure you soak it for at least 30 minutes before placing it on the grill. Place it in the sink and put a couple of large cans on top of it from your pantry to keep it submerged.
Preheat your grill to medium hot, about 375 degrees F. In a small saucepan, combine the maple syrup, bourbon, orange juice, and Kosher salt. Bring the mixture to a boil over medium heat. Reduce the heat and simmer for 3 – 5 minutes, stirring occasionally until slightly thickened. Set the pan aside, but keep it warm.
Remove the salmon from the refrigerator at least 15 minutes before you plan to grill it so it can come up to room temperature.
When ready to cook the salmon, reduce the heat on your grill to medium-low, about 325 degrees F. Place the soaked cedar plank on the grill and lay the salmon fillets skin side down on the cedar plank. Close the lid and allow the salmon to cook for 5 – 7 minutes; do not open the lid.
After 5 – 7 minutes, open the lid and generously brush the salmon fillets with the maple bourbon glaze. Close the lid and allow the salmon to cook for an additional 5 – 7 minutes. The salmon is done when it flakes easily with a fork. You want the internal temperature of the salmon to be about 145 degrees F.
I check the temperature with Thermoworks Thermapen instant-read thermometer; it works great every time!!
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Just before you remove the salmon from the grill, generously brush it again with the maple bourbon glaze.
Serving your Bourbon glazed salmon
Remove the salmon from the cedar plank and serve immediately; garnish with a little chopped parsley and some orange slices.
This recipe pairs perfectly with rice and grilled veggies!
Pro Tips
- Always buy your cedar planks from your fishmonger or the grocery store. Never use cedar planks from the local lumber yard. The cedar planks from the grocer will be free of any chemicals or contaminants. There is a possibility that the cedar you purchase from the lumber yard may be chemically treated or may have been in contact with chemically treated wood.
- Always soak the cedar plank for at least 30 minutes before placing it on the hot grill. If you don’t, your plank will simply burn up, and it will ruin your beautiful salmon fillets.
- Never reuse a cedar plank to cook salmon or anything else again. Discard the used plank or toss it in the fire.
Look at how gorgeous that salmon looks! Don’t you just want to reach out and take a bite?
Pin it HERE!!
Pin it HERE!!
Bourbon Glazed Salmon
Ingredients
Maple Glaze
- 1/2 cup pure maple syrup
- 1/4 cup bourbon
- 1/4 cup orange juice
- Pinch of Kosher salt
Plank Salmon
- 4 medium size salmon filets
- 1 cedar plank
- 1 Tbsp parsley chopped for garnish
- Orange Slices for garnish
Instructions
- Start by soaking the cedar plank in water for 30 minutes; use a large, heavy bowl or a couple of cans from your pantry to keep the plank submerged.
- In a small saucepan, combine the maple syrup, bourbon, and orange juice.
- Bring the mixture to a boil over medium heat, reduce heat, and simmer for 3-5 minutes, stirring occasionally until slightly thickened. Set aside, but keep warm.
- Preheat your grill to medium hot.
- Take the salmon out of the refrigerator at least 15 minutes before you plan to grill it so it can come up to room temperature.
- Reduce the heat on the grill to medium-low. Place the water-soaked cedar plank on the grill and place the salmon filets on top of the cedar skin side down.
- Close the lid and allow the salmon to cook for 5 minutes.
- Open the lid and generously brush the warm glaze onto the salmon filets. Close the lid and cook for another 5 -7 minutes.
- Brush the salmon once more before you remove it from the cedar plank.
- You want the salmon just cooked through; it should flake easily with a fork. If you are using an instant-read thermometer, the internal temperature should be about 145 degrees F.
- Garnish with the chopped parsley and serve immediately.
- This recipe pairs great with rice and grilled veggies!
Equipment
Notes
- Always buy your cedar planks from your fishmonger or the grocery store. Never use cedar planks from the local lumber yard. The cedar planks from the grocer will be free of any chemicals or contaminants. There is a possibility that the cedar you purchase from the lumber yard may be chemically treated or may have been in contact with chemically treated wood.
- Always soak the cedar plank for at least 30 minutes before placing it on the hot grill. If you don't, your plank will simply burn up, and it will ruin your beautiful salmon fillets.
- Never reuse a cedar plank to cook salmon or anything else again. Discard the used plank or toss it in the fire.
great salmon we used Irish whiskey instead of bourbon.