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Spiced Cedar Plank Salmon With a Maple Bourbon Glaze - Image 2

Spiced Cedar Plank Salmon With a Maple Bourbon Glaze

This Spiced Cedar Plank Salmon with a Maple Bourbon Glaze combines the smoky flavor of cedar with a sweet and tangy glaze for a perfect grilled dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 piece Cedar plank Soaked in water for at least 1 hour
  • 4 6-oz Salmon fillets Skin-on
  • 2 Brown sugar
  • 1 Smoked paprika
  • 1 Garlic powder
  • 1 Salt
  • 1/2 Black pepper
  • 1/4 Maple syrup
  • 1 Soy sauce
  • 1 Dijon mustard
  • 1 Olive oil

Equipment

  • Grill
  • Cedar plank
  • Small bowl
  • Small saucepan
  • Brush
  • Meat thermometer

Method
 

  1. Preheat your grill to medium heat, around 350°F (175°C).
  2. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, salt, and black pepper to create the spice rub.
  3. Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil, then evenly coat with the spice rub.
  4. Place the soaked cedar plank on the grill and close the lid. Allow it to heat for 3-5 minutes until it starts to smoke and char slightly.
  5. Arrange the salmon fillets, skin side down, on the cedar plank. Close the grill lid and cook for about 15 minutes, or until the salmon reaches an internal temperature of 145°F (63°C).
  6. Brush the glaze over the salmon during the last 5 minutes of cooking. Be careful not to let the glaze burn.
  7. Remove the cedar plank from the grill and let the salmon rest for 5 minutes before serving.

Notes

Chef's Tips:
• For a more intense smoky flavor, soak the cedar plank in apple juice or beer instead of water.
• Avoid overcooking the salmon; it should be slightly translucent in the center.
• Serve with a side of grilled vegetables for a complete meal.
Food Safety:
• Ensure salmon reaches an internal temperature of 145°F (63°C) for safe consumption.
• Store leftovers in the refrigerator and consume within 3 days.