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Flavorful Cedar Plank Salmon Recipe with Easy Maple Bourbon Glaze

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A quick and easy cedar plank salmon recipe featuring a sweet and smoky maple bourbon glaze that keeps the fish juicy and tender with a subtle charred flavor.

Ingredients

Scale
  • 4 skin-on, center-cut salmon fillets (6–8 oz / 170–225 g each), fresh or thawed
  • 1 cedar plank (9x12 inches), soaked in water for at least 1 hour
  • ¼ cup (60 ml) pure maple syrup
  • 2 tablespoons (30 ml) bourbon
  • 1 tablespoon (15 ml) Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) smoked paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon (15 ml) olive oil
  • 1 lemon, thinly sliced (optional, for serving)

Instructions

  1. Soak the cedar plank in water for at least 1 hour to prevent burning.
  2. In a small bowl, whisk together maple syrup, bourbon, Dijon mustard, minced garlic, and smoked paprika to prepare the glaze. Adjust thickness by adding more maple syrup if needed.
  3. Pat salmon fillets dry with paper towels. Brush both sides lightly with olive oil and season generously with kosher salt and freshly ground black pepper.
  4. Preheat grill to medium heat (about 350°F / 175°C). Clean and oil the grill grates.
  5. Place the soaked cedar plank on the grill grates and close the lid. Heat for 3–5 minutes until it starts to crackle and smoke gently.
  6. Place salmon fillets skin-side down on the cedar plank. Close the lid and cook for 12–15 minutes, brushing the top with the maple bourbon glaze every 4–5 minutes. Salmon is done when it flakes easily and reaches an internal temperature of 125°F (52°C) for medium-rare or 145°F (63°C) for well-done.
  7. Carefully transfer the cedar plank with salmon off the grill and let rest for 5 minutes.
  8. Serve with thin lemon slices for a fresh burst of flavor.

Notes

Soak cedar plank for at least 1 hour to prevent burning and infuse smoky flavor. Use medium heat (around 350°F) to avoid plank burning and uneven cooking. Brush glaze in thin layers every 4–5 minutes to prevent burning. Do not flip salmon; cook skin-side down only. Keep a spray bottle of water handy to manage flare-ups. Leftover salmon can be refrigerated for up to 2 days and reheated gently.

Nutrition

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

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