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Flavorful Maple Bourbon Glazed Cedar Plank Salmon

maple bourbon glazed salmon - featured image
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A quick and easy salmon recipe featuring a sweet, smoky maple bourbon glaze cooked on a cedar plank for a subtle woodsy aroma and perfect caramelized finish.

Ingredients

Scale
  • 4 salmon fillets, skin-on, about 6 ounces (170g) each
  • 1 cedar plank, soaked in water for at least 1 hour
  • ½ cup (120 ml) pure maple syrup
  • ¼ cup (60 ml) bourbon
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) soy sauce (or coconut aminos for gluten-free)
  • 2 cloves garlic, minced
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1 tablespoon (15 ml) olive oil

Instructions

  1. Soak the cedar plank fully in water for at least 1 hour to prevent burning and add smoky flavor.
  2. In a small saucepan, combine maple syrup, bourbon, Dijon mustard, soy sauce, minced garlic, black pepper, and smoked paprika. Simmer gently over medium heat, stirring occasionally, for 8-10 minutes until thickened and syrupy. Remove from heat and let cool slightly.
  3. Preheat grill to medium heat (about 350°F/175°C) or oven to 400°F (205°C).
  4. Pat salmon fillets dry with paper towels. Brush skin side lightly with olive oil to prevent sticking. Place salmon skin-side down on the soaked cedar plank.
  5. Brush a generous coat of the maple bourbon glaze over the salmon, reserving some glaze for later.
  6. Place the cedar plank with salmon on the grill grates or on a baking sheet in the oven. Close lid or oven door and cook for 15-20 minutes, until salmon flakes easily and reaches an internal temperature of 145°F (63°C).
  7. About halfway through cooking (around 8 minutes), brush another layer of glaze over the salmon to build a sticky, flavorful coating. Watch for flare-ups if grilling.
  8. Remove the plank from heat carefully and let the salmon rest for 3-5 minutes before serving to allow juices to redistribute and glaze to set.

Notes

Soak the cedar plank for at least 1 hour to prevent burning and add smoky aroma. Brush glaze twice during cooking for a sticky, flavorful coating. Use indirect heat when grilling to avoid flare-ups. For gluten-free, substitute soy sauce with tamari or coconut aminos. The glaze can be prepared ahead and stored in the fridge for up to 3 days. Rest salmon after cooking for best texture.

Nutrition

Keywords: maple bourbon glazed salmon, cedar plank salmon, grilled salmon, easy salmon recipe, sweet smoky salmon, bourbon glaze, cedar plank cooking

Find it online: https://evabakery.com/flavorful-maple-bourbon-glazed-cedar-plank-salmon-recipe-easy-and-perfect/