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Cedar Planked Salmon With Whiskey Maple Glaze

The scent of cedar smoke mingling with the sweet aroma of maple and a subtle hint of whiskey – it instantly transports me back to summer evenings on the lake with my family. My grandfather, a master of the grill, would always have a cedar plank soaking, ready for the star of the show: fresh, wild-caught salmon. This recipe, inspired by those cherished memories, elevates the classic planked salmon with a glaze that’s both sophisticated and comforting, perfect for impressing guests or simply enjoying a special weeknight meal.

Recipe Overview

Prep Time: 1 hour 15 minutes – 24 hours 15 minutes (depending on plank soaking time)
Cook Time: 24 minutes
Total Time: 1 hour 39 minutes – 24 hours 39 minutes (depending on plank soaking time)
Servings: 6
Yield: 6 servings
Dietary Type: Gluten-Free

Ingredients

1 cedar plank (soaked overnight or at least 1 hour)

Glaze

6 tablespoons whiskey
¾ cup maple syrup
1 teaspoon crushed red pepper flakes
1 tablespoon butter, room temperature

Salmon

3 lbs salmon, skin on
Kosher salt, to taste
Ground black pepper, to taste
2 teaspoons granulated onion (or onion powder)
2 lemons, halved

Equipment Needed

Small saucepan
Grill
Spray bottle (optional, for controlling plank flare-ups)

Instructions

Soak the cedar plank: Ensure the cedar plank is submerged in water for at least 1 hour, or preferably overnight, and up to 24 hours. This prevents the plank from catching fire on the grill and infuses the salmon with a subtle cedar aroma.
Prepare the glaze: In a small saucepan, combine the 6 tablespoons of whiskey and ¾ cup of maple syrup. Bring the mixture to a gentle, low boil over medium heat.
Reduce the glaze: Continue simmering the whiskey-maple syrup mixture, allowing it to reduce by about half. This should take approximately 10-15 minutes. You’re aiming for a thick syrup consistency that coats the back of a spoon.
Finish the glaze: Remove the saucepan from the heat. Add 1 teaspoon of crushed red pepper flakes and 1 tablespoon of softened butter to the reduced glaze. Stir until the butter is fully melted and incorporated, creating a smooth and emulsified glaze. Set aside and keep warm.
Season the salmon: Pat the 3 lbs of salmon fillets dry with paper towels. Season generously with kosher salt, ground black pepper, and 2 teaspoons of granulated onion (or onion powder). Ensure the seasoning is evenly distributed over the salmon.
Glaze the salmon: Carefully pour the prepared whiskey maple glaze over the seasoned salmon fillets, ensuring they are evenly coated.
Marinate the salmon: Allow the glazed salmon to sit at room temperature for 10-15 minutes. This allows the flavors to meld and the rub to moisten, enhancing the overall taste.
Preheat the grill: Preheat your grill on medium-high heat for 5-10 minutes. This ensures the grill grates are hot and ready to impart a good sear.
Prepare the plank on the grill: Rinse the soaked cedar plank briefly under water. Place the rinsed plank directly on the preheated cooking grate.
Heat the plank: Cover the grill and heat the plank for 4-5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. This indicates the plank is properly heated and ready to cook the salmon.
Reduce heat and season plank: Reduce the grill heat to medium-low. Season the heated plank generously with kosher salt.
Place salmon on plank: Carefully place the salmon fillets, skin side down, directly onto the seasoned cedar plank.
Cook the salmon: Cover the grill and cook the salmon for 15-20 minutes, or until the fish flakes easily when tested with a fork. The cooking time may vary depending on the thickness of the salmon fillets and the temperature of your grill.
Monitor the plank: Check the plank periodically during cooking to ensure it doesn’t catch fire. If the edges start to burn, use a spray bottle filled with water to lightly dampen them, making sure to close the lid immediately afterward to maintain the cooking temperature.
Finish and serve: Once the salmon is cooked through, squeeze half a lemon along its length. Carefully transfer the cedar planked salmon to a platter. Garnish with the remaining lemon halves, cut into slices, and serve immediately.

Expert Tips & Tricks

Plank Soaking is Key: Don’t skimp on the plank soaking time. A well-soaked plank is crucial to prevent it from catching fire and to ensure maximum cedar flavor infusion into the salmon. If you don’t have time to soak it overnight, make sure it soaks for at least an hour.
Whiskey Selection: The type of whiskey you use will influence the final flavor of the glaze. A smooth, slightly sweet bourbon works beautifully, but you can also experiment with other varieties like rye or Scotch for a more complex flavor profile.
Don’t Overcook: Salmon is best enjoyed when it’s cooked just until it flakes easily. Overcooked salmon will be dry and less flavorful. Use a fork to gently test for doneness.
Prevent Flare-Ups: Keep a spray bottle filled with water handy to quickly extinguish any flare-ups on the plank. Direct the spray towards the flames, avoiding spraying the salmon directly.
Reuse the Plank (Sometimes): While not recommended for strict food safety reasons, you can sometimes reuse a cedar plank if it hasn’t been excessively charred. Thoroughly scrub it with hot, soapy water and allow it to dry completely before its next use. Be aware that the cedar flavor will diminish with each use.

Serving & Storage Suggestions

Serve the cedar planked salmon immediately while it’s hot and flaky. The presentation on the cedar plank is part of the appeal, so consider serving it directly on the plank if it’s safe and manageable.

Leftover cooked salmon can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it in a low-temperature oven (around 275°F/135°C) or in a microwave on low power to prevent it from drying out.

Do not leave the cedar planked salmon at room temperature for more than 2 hours. Freezing is not recommended, as it can affect the texture of the salmon.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	12 g	18%
Saturated Fat	3.1 g	15%
Cholesterol	109.3 mg	36%
Sodium	192.7 mg	8%
Total Carbohydrate	28.9 g	9%
Dietary Fiber	0.7 g	2%
Sugars	24.4 g	N/A
Protein	46.8 g	93%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: This recipe is naturally gluten-free.
Whiskey Alternative: If you prefer not to use whiskey, you can substitute it with apple juice or bourbon extract for a similar flavor profile.
Maple Syrup Variation: Experiment with different grades of maple syrup to adjust the sweetness and depth of flavor in the glaze. Darker grades of maple syrup have a richer, more intense flavor.
Spice Level: Adjust the amount of crushed red pepper flakes to control the level of spiciness in the glaze. Omit them entirely for a completely mild glaze.
Herb Infusion: Add fresh herbs like dill or rosemary to the salmon before glazing for an extra layer of flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of wood plank?
A: While cedar is the most common and traditional choice, you can experiment with other wood planks like alder or maple. Each type of wood will impart a slightly different flavor to the salmon.

Q: What if my cedar plank catches fire?
A: Keep a spray bottle filled with water nearby and lightly spray any flames. Make sure to close the grill lid immediately afterward. Soaking the plank thoroughly beforehand is the best way to prevent this.

Q: How do I know when the salmon is done?
A: The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

Q: Can I use frozen salmon for this recipe?
A: Yes, you can use frozen salmon, but make sure to thaw it completely before seasoning and glazing. Pat it dry with paper towels to remove any excess moisture.

Q: Can I make the glaze ahead of time?
A: Yes, you can make the whiskey maple glaze ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before using.

Final Thoughts

Cedar planked salmon with whiskey maple glaze is more than just a recipe; it’s an experience. The aroma of cedar smoke, the sweetness of maple syrup, and the subtle kick of whiskey combine to create a dish that’s both comforting and sophisticated. I encourage you to try this recipe and create your own memories around the grill. Feel free to experiment with different variations and let me know what you think! This salmon pairs beautifully with roasted asparagus or a simple quinoa salad. Enjoy!

Cedar Planked Salmon With Whiskey Maple Glaze Recipe