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Flavorful Maple Bourbon Glazed Salmon Recipe Perfect for Cedar Plank Grilling

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This cedar plank grilled salmon features a sweet and smoky maple bourbon glaze that caramelizes beautifully, delivering tender, flaky fish with a cozy campfire aroma. Perfect for quick weeknight dinners or entertaining guests.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin-on
  • Salt and freshly ground black pepper, to taste
  • 1 cedar plank (soaked in water for at least 1 hour)
  • ¼ cup pure maple syrup (Grade A Amber preferred)
  • 3 tbsp bourbon
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • ½ tsp smoked paprika (optional)
  • Freshly ground black pepper, to taste
  • Optional garnishes: fresh parsley or chives, finely chopped
  • Optional garnishes: lemon wedges

Instructions

  1. Soak your cedar plank in water for at least 1 hour before grilling to prevent burning.
  2. In a small bowl, whisk together ¼ cup maple syrup, 3 tablespoons bourbon, 2 tablespoons Dijon mustard, 1 tablespoon soy sauce, minced garlic, smoked paprika, and black pepper. Set aside.
  3. Pat the salmon fillets dry with paper towels and season both sides lightly with salt and pepper.
  4. Preheat the grill to medium heat, about 350°F (175°C). If using charcoal, set up for indirect heat.
  5. Place the soaked cedar plank on the grill and close the lid. Heat for 3-5 minutes until it starts to smoke lightly.
  6. Place the salmon on the plank skin-side down and brush a generous layer of the maple bourbon glaze over each fillet.
  7. Grill the salmon with the lid closed for about 12-15 minutes, brushing with more glaze every 5 minutes. The salmon is done when it flakes easily and reaches an internal temperature of 125-130°F (52-54°C).
  8. Carefully remove the plank from the grill using tongs or a spatula and let the salmon rest for a few minutes.
  9. Serve garnished with fresh herbs and lemon wedges.

Notes

Soak the cedar plank for at least 1 hour or overnight to prevent burning and maximize smoky aroma. Use skin-on salmon for moisture retention and crisp skin. Brush glaze repeatedly to build a sticky crust. Keep grill heat medium to avoid burning glaze. Use a spray bottle to control flare-ups. Salmon continues cooking after removal; aim for 125-130°F internal temperature for medium doneness. Cedar planks can be reused a couple of times if cleaned properly.

Nutrition

Keywords: maple bourbon glazed salmon, cedar plank salmon, grilled salmon, maple syrup salmon, bourbon glaze, cedar plank grilling, easy salmon recipe, smoky salmon

Find it online: https://leilameals.com/flavorful-maple-bourbon-glazed-salmon-recipe-perfect-for-cedar-plank-grilling/