Wakeman’s Bourbon Brown Sugar Plank Grilled Salmon

The scent of cedar smoke, mingling with the sweet tang of bourbon and brown sugar, always takes me back to summer evenings on the lake. We’d gather around the grill, the sunset painting the water in fiery hues, as the tantalizing aroma of planked salmon filled the air. It was more than just a meal; it was a ritual, a celebration of simple pleasures and good company. This recipe, generously shared by Nicole and Jerry Wakeman, captures the essence of those cherished memories, bringing a taste of lakeside bliss to any backyard barbecue.

Recipe Overview

• Prep Time: 25 minutes (plus 24 hours soaking)
• Cook Time: 10-12 minutes
• Total Time: 24 hours 35 minutes
• Servings: 4-6
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 2 tablespoons vegetable oil (lemon olive oil is recommended)
• 1 tablespoon soy sauce (tamari is a great alternative)
• 3 tablespoons Bourbon (or whiskey, chardonnay, or other sweet liquor – rum or brandy also work)
• 1 teaspoon ground fresh ginger (jarred minced ginger works well)
• 1-2 tablespoons brown sugar
• Fresh ground pepper
• 1 tablespoon fresh lemon juice (about ½ lemon)
• 2 lbs salmon fillets, with skin

Equipment Needed

• 10-inch long, 6-8 inch wide, construction grade cedar plank (3/4″ thick)
• Shallow, non-metallic dish
• Barbecue grill
• Spray bottle filled with water
• Small saucepan

Instructions

1. Soak the cedar plank: Submerge a 10-inch long, 6-8 inch wide, construction-grade cedar plank (3/4″ thick) in water for at least 24 hours before starting. Make sure the plank stays completely submerged by weighing it down with cans or other heavy objects. This crucial step prevents the plank from catching fire on the grill and infuses the salmon with that signature smoky cedar flavor.

2. Prepare the grill: Start your barbecue grill and heat it to high. You’ll be using a combination of direct and indirect heat, so get it nice and hot to start.

3. Marinate the salmon: Place the salmon fillets in a shallow, non-metallic dish. In a separate bowl, combine the vegetable oil, soy sauce, Bourbon, ground ginger, brown sugar, and fresh ground pepper. Pour this marinade over the salmon, turning to coat each fillet thoroughly. Let the salmon marinate for at least 20 minutes. This allows the flavors to penetrate the fish, resulting in a more complex and delicious final product.

4. Prepare the plank on the grill: Once the grill is hot, place the soaked cedar plank directly on the grates. Sprinkle the top of the plank with a little coarse salt.

5. Dry the plank: Close the grill cover for a couple of minutes, or just until the top of the plank is nearly dry. This step helps to release the cedar’s aroma and prevents the salmon from sticking.

6. Monitor for burning: Keep a spray bottle filled with water close at hand. If the wood starts to burn, spray it lightly with water to control the flames. This will prevent the plank from being consumed entirely and tainting the salmon.

7. Place the salmon on the plank: Carefully place the marinated salmon fillets on top of the prepared cedar plank.

8. Control the heat: If your grill has two burners, turn off the one beneath the plank. This creates indirect heat, which is essential for even cooking. If your grill only has one burner, turn the heat to the lowest setting.

9. Cook the salmon: Close the grill cover and cook the salmon for about 10-12 minutes, or until it is nearly cooked all the way through. The cooking time will vary depending on the thickness of the fillets and the temperature of your grill.

10. Check for doneness: The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). It is crucial not to overcook the salmon, as it will become dry and lose its delicate flavor.

11. Make the glaze: While the salmon is planked and cooking, pour the leftover marinade into a small saucepan. Squeeze in the fresh lemon juice and simmer over medium heat until the marinade is reduced to a glaze-like consistency. This usually takes about 10-15 minutes, roughly the same time as the salmon cooks.

12. Serve: Once the salmon is cooked, remove it from the grill and drizzle the Bourbon-lemon glaze over the top. Serve immediately and enjoy!

Expert Tips & Tricks

• Soaking the Plank: Don’t skip the soaking! A properly soaked plank is essential to avoid flare-ups and impart the desired cedar flavor. If you don’t have 24 hours, try a minimum of 4 hours.
• Flavor Infusion: For an extra layer of flavor, add a few sprigs of fresh herbs like rosemary or thyme to the plank before placing the salmon on top.
• Skin On or Off?: While the recipe calls for skin-on fillets, you can certainly use skinless. The skin helps protect the flesh from drying out, but if you prefer skinless, just watch the cooking time carefully.
• Glaze Consistency: The glaze should be thick enough to coat the back of a spoon. If it’s too thin, continue simmering. If it’s too thick, add a splash of water or bourbon.
• Internal Temperature is Key: Relying on the internal temperature is the best way to ensure perfectly cooked salmon. A probe thermometer is your best friend.

Serving & Storage Suggestions

Serve the Wakeman’s Bourbon Brown Sugar Plank Grilled Salmon immediately for the best flavor and texture. The smoky cedar aroma and sweet-savory glaze are most appealing when fresh off the grill.

To serve attractively, present the salmon directly on the cedar plank for a rustic, visually appealing presentation. Garnish with fresh herbs like parsley or dill, and a lemon wedge for an extra burst of freshness. Pair it with grilled asparagus, a light salad, or roasted potatoes for a complete and balanced meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (275°F/135°C) or in a microwave at 50% power to prevent drying out the salmon. The glaze might lose some of its shine upon reheating, but the flavor will still be delicious. Freezing is not recommended as it can significantly alter the texture of the salmon.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	371.6 kcal	N/A
Calories from Fat	131 g	35%
Total Fat	14.7 g	22%
Saturated Fat	2.1 g	10%
Cholesterol	118.2 mg	39%
Sodium	405.3 mg	16%
Total Carbohydrate	4 g	1%
Dietary Fiber	0.1 g	0%
Sugars	3.5 g	13%
Protein	45.8 g	91%

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

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes to the marinade for a touch of heat.
• Herbaceous Twist: Replace the ginger with minced garlic and fresh dill for a more savory profile.
• Citrus Boost: Use orange juice instead of lemon juice for a sweeter, brighter flavor.
• Maple Glaze: Substitute maple syrup for the brown sugar in the marinade for a different kind of sweetness.
• Chardonnay Salmon: Use Chardonnay as the liquor of choice for the marinade to bring out more delicate, fruity notes.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of wood plank?
A: While cedar is traditional, other woods like alder or maple can also be used. Each wood will impart a slightly different flavor to the salmon. Be sure to source your plank from a reputable supplier to ensure it is food-safe.

Q: What if I don’t have a grill? Can I cook this in the oven?
A: Yes, you can bake the salmon on the plank in the oven. Preheat your oven to 400°F (200°C) and bake for 15-20 minutes, or until the salmon is cooked through. The oven won’t impart the same smoky flavor as the grill, but it’s still a delicious option.

Q: How can I tell if the salmon is cooked through without a thermometer?
A: Gently press down on the thickest part of the fillet with a fork. If the salmon flakes easily and is opaque throughout (no longer translucent), it is likely done.

Q: Can I prepare the marinade ahead of time?
A: Absolutely! The marinade can be made up to 24 hours in advance and stored in the refrigerator. This allows the flavors to meld together even more, resulting in a more flavorful salmon.

Q: The plank is smoking a lot. Is this normal?
A: Some smoke is normal, especially when the plank is first placed on the grill. However, if it’s excessive, it could indicate that the plank wasn’t soaked long enough or the grill is too hot. Use your spray bottle to control the flames and prevent the plank from burning.

Final Thoughts

Wakeman’s Bourbon Brown Sugar Plank Grilled Salmon is more than just a recipe; it’s an experience. The combination of smoky cedar, sweet bourbon, and perfectly cooked salmon is a symphony of flavors that will delight your senses. So, gather your friends and family, fire up the grill, and embark on a culinary adventure. We encourage you to try this recipe and share your feedback. Why not pair it with a crisp Sauvignon Blanc or a refreshing summer salad for a truly unforgettable meal? Bon appétit!