Bourbon Glazed Grilled Cedar Plank Salmon

Denise's Test Kitchen
by Denise's Test Kitchen
4 Servings
40 min

I'm not much of a fish eater. Every now and again I will eat Salmon. I always make sure to have some kind of a glaze on it and grill it on my BBQ outside. But, the day I made this recipe, the winds were howling outside. There went my grilling outside option.

Bourbon Glazed Salmon

So, I did my research and was assured that I could cook my Salmon in my oven on the Cedar Plank. If you have never cooked fish on a wood plank, you really need to try it.

Here is what you are going to need

Here is the link to the recipe that I used: https://livelytable.com/grilled-bourbon-glazed-cedar-plank-salmon/ This recipe is really straight forward and easy to make. Cook time on this is about 25 minutes. Seriously, who doesn't like that.

On the plank and into the oven you go!

This is such a sweet tasting recipe and you can pair it with green beans, asparagus, squash, broccoli or rice. I have to admit, cooking it in my oven was not my first choice but, I have to say that it worked out great!

Bourbon Glazed Grilled Cedar Plank Salmon
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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Ingredients
  • 1 cedar plank
  • ¼ cup bourbon
  • 2 tablespoons honey
  • 2 teaspoons low sodium soy sauce
  • 1 clove garlic, smashed
  • 1 lb salmon filet, skin removed
  • Sea salt
  • Freshly cracked black pepper
Instructions
Soak the cedar plank in warm water for 15 minutes. If your salmon has skin, remove it now.
Meanwhile, add the bourbon, soy sauce, honey and garlic to a small saucepan. Bring to a simmer and cook until the liquid is reduced by about half (about 10-15 minutes), stirring every once in a while. Discard the garlic.
Heat the grill to medium high heat (about 400°F to 450°F).
Place the salmon skin side down on the cedar plank. Season with salt and pepper.
Spoon a generous amount of the bourbon sauce over the top of the salmon.
Place cedar plank with the salmon on the grill. Grill to your preferred doneness, spooning more sauce over the top once or twice during grilling. An internal temperature of 120°F with a 5 minute rest will give you a perfect medium rare.
Remove the fish from the grill and rest 5 minutes before serving.
Denise's Test Kitchen
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