Perfect Grilled Cedar Plank Salmon Recipe with Easy Honey Bourbon Glaze

“I’m telling you, it’s the smoke,” my neighbor said one afternoon, holding up a perfectly cooked salmon fillet with that unmistakable cedar aroma. I was skeptical—grilled salmon was nothing new, but cedar plank? And then there was the honey bourbon glaze, which sounded like a fancy cocktail gone rogue in the kitchen. Well, I wasn’t about to ignore such a bold claim, so I gave it a shot one weekend when I had a rare quiet evening to myself. The first bite was a revelation: smoky, sweet, with just the right hint of warmth from the bourbon. Honestly, I couldn’t stop thinking about how this recipe transformed a simple salmon into something that felt special without being complicated. It quickly became my go-to when friends dropped by unexpectedly or when I needed a reset after a long day. Something about the way the cedar smoke mingles with that sticky, slightly boozy glaze just hits the spot. It’s not flashy, but it’s quietly impressive—and that’s why this Perfect Grilled Cedar Plank Salmon with Honey Bourbon Glaze has been sticking around in my recipe box ever since.”

Why You’ll Love This Recipe

This Perfect Grilled Cedar Plank Salmon with Honey Bourbon Glaze is a winner whether you’re a seasoned griller or just getting started. After making it a handful of times, I can honestly say it’s one of those recipes that feels fancy but comes together with minimal fuss. Here’s why it’s such a keeper:

• Quick & Easy: The whole process takes about 30 minutes from prep to table—ideal when you want something impressive without spending hours in the kitchen.
• Simple Ingredients: You probably already have most of these in your pantry, and the glaze uses honey and bourbon for a rich, natural sweetness and warmth.
• Perfect for Summer Cookouts or Cozy Dinners: Whether you’re grilling outdoors or broiling inside, this recipe adapts well for casual meals or small gatherings.
• Crowd-Pleaser: Every time I’ve made this, friends ask for the recipe—or sneak extra bites before dinner is served.
• Unbelievably Delicious: The cedar plank infuses a subtle smoky flavor that pairs beautifully with the sticky honey bourbon glaze. That balance of sweet, smoky, and savory is what makes this recipe stand out.

What really makes this recipe different? The secret is in soaking the cedar plank long enough to prevent burning and letting the glaze caramelize just right without overpowering the delicate salmon. Plus, I tweak the glaze with a pinch of smoked paprika for an unexpected depth. If you’re curious about other ways to bring out smoky flavors in salmon, you might enjoy my miso glazed salmon recipe, which uses a different but equally satisfying flavor profile.

At the end of the day, this dish sticks because it’s reliable, delicious, and just a little bit special—perfect for those moments when you want to treat yourself without a lot of stress.

What Ingredients You Will Need

This recipe relies on straightforward, wholesome ingredients to deliver bold flavor and a satisfying texture. Most are pantry staples, and the cedar plank adds that signature smoky touch without needing a fancy smoker.

• Salmon Fillets – 4 skin-on, boneless fillets (6 oz / 170 g each). Look for fresh, wild-caught salmon if possible for the best flavor and texture.
• Cedar Plank – One 12 x 6 inch cedar plank, soaked in water for at least 1 hour (to prevent burning).
• Honey – ¼ cup (60 ml), preferably raw or organic for a richer sweetness.
• Bourbon – 2 tablespoons (30 ml), adds warmth and complexity to the glaze.
• Dijon Mustard – 1 tablespoon (15 ml), gives a subtle tang that balances the sweetness.
• Smoked Paprika – ½ teaspoon (1 g), optional but highly recommended for a smoky undertone.
• Garlic – 2 cloves, minced, for a gentle savory kick.
• Olive Oil – 1 tablespoon (15 ml), to brush the salmon and keep it moist.
• Lemon Juice – 1 tablespoon (15 ml), for brightness and a fresh finish.
• Salt and Freshly Ground Black Pepper – to taste.

If you want to switch things up, you can swap bourbon for dark rum or skip it altogether for a kid-friendly version. And if you need a gluten-free glaze, just double-check your mustard brand (most are naturally gluten-free but it’s good to confirm). For a dairy-free option, this recipe is already safe, but I like pairing it with a fresh spring vegetable frittata without cheese for a light, balanced meal.

Equipment Needed

• Grill (Gas or Charcoal): A medium heat grill works best. If you don’t have a grill, you can use a broiler or even a grill pan on the stovetop, but the cedar plank method shines on an open flame.
• Cedar Plank: Essential for this recipe. Look for untreated, food-grade cedar planks available at most grocery or specialty stores. Soaking it well prevents flare-ups and lets the wood slowly infuse the salmon with smoky aroma.
• Basting Brush: For applying the honey bourbon glaze evenly.
• Mixing Bowl: To whisk together the glaze ingredients.
• Tongs or Spatula: For handling the hot plank and salmon safely.

I’ve tried cedar planks from different brands, but my favorite are the ones labeled “food safe” and a bit thicker—they last longer on the grill without cracking. If you’re on a budget, smaller planks or even soaked wood chips in a smoker box can work, but the plank method really gives that signature flavor and presentation.

Preparation Method

1. Soak the Cedar Plank: Start by soaking your cedar plank in water for at least 1 hour. For extra flavor, add some lemon slices or fresh herbs to the soaking water. This step is crucial to prevent the plank from catching fire on the grill.
2. Prepare the Glaze: While the plank soaks, whisk together ¼ cup (60 ml) honey, 2 tablespoons (30 ml) bourbon, 1 tablespoon (15 ml) Dijon mustard, 2 minced garlic cloves, ½ teaspoon (1 g) smoked paprika, and 1 tablespoon (15 ml) lemon juice in a small bowl. Set aside.
3. Prep the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil, then season with salt and freshly ground black pepper. This helps prevent sticking and adds flavor.
4. Preheat the Grill: Heat your grill to medium heat, about 350°F (175°C). Place the soaked cedar plank on the grill grates and close the lid. Let the plank heat for about 3-5 minutes until it starts to smoke and crackle slightly.
5. Place Salmon on the Plank: Carefully place the salmon fillets skin-side down on the hot plank. Close the grill lid.
6. Cook and Glaze: Grill the salmon for about 15-20 minutes, brushing the honey bourbon glaze generously over the fillets every 5 minutes. You want the glaze to caramelize without burning—watch closely as sugars can burn quickly.
7. Check for Doneness: The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The skin should be crispy, and the glaze sticky and shiny.
8. Rest and Serve: Remove the plank from the grill using tongs or heatproof gloves. Let the salmon rest for 3-5 minutes to let the juices redistribute. Serve directly from the plank for a rustic presentation, maybe with a squeeze of fresh lemon.

If the plank starts to char too much, move it to a cooler part of the grill or lower the heat. It’s normal for the edges to blacken a bit, which adds a smoky aroma without affecting the salmon’s flavor.

Cooking Tips & Techniques

One thing I learned the hard way: never rush the plank soaking. Skipping this leads to flare-ups and a burnt plank, which ruins the flavor. Also, keep a spray bottle of water handy for any unexpected flames.

When brushing the glaze, be generous but gentle. You want layers of flavor building up without overwhelming the fish or causing sogginess. The glaze’s sugar content means it caramelizes quickly, so timing is key.

Using skin-on salmon helps hold the fillet together during grilling and adds crispy texture that contrasts with the tender flesh. If you prefer skinless, just handle the fillets carefully.

For even cooking, try to get salmon fillets of similar thickness. If the pieces vary, place thinner ones on a cooler section of the grill or remove earlier.

Multitasking tip: While the salmon cooks, use the grill space to warm some grilled vegetables or toast crusty bread. It’s a simple way to round out the meal without extra pots.

Variations & Adaptations

• Spicy Twist: Add ¼ teaspoon cayenne pepper or a dash of hot sauce to the glaze for a subtle kick that balances the sweetness.
• Herb-Infused: Mix fresh chopped rosemary or thyme into the glaze, or tuck sprigs under the salmon for earthy notes.
• Gluten-Free: Swap Dijon mustard with a gluten-free brand and confirm other ingredients are safe—this recipe naturally leans gluten-free.
• Oven Method: If you don’t have a grill, you can broil the salmon on the cedar plank in your oven. Preheat the broiler, place the plank on the top rack, and watch carefully to avoid burning. This method still brings the cedar aroma indoors.
• Non-Boozy: Replace bourbon with apple juice or orange juice for a family-friendly version that keeps sweetness and acidity balanced.

Personally, I once tried adding a splash of soy sauce to the glaze for a quick umami boost—it was a happy accident that gave the salmon a slightly Asian-inspired edge reminiscent of my favorite easy lo mein noodles with chicken and veggies.

Serving & Storage Suggestions

This salmon is best served warm, right off the cedar plank, paired with simple sides like grilled asparagus, quinoa salad, or buttery new potatoes. A crisp white wine or a light lager complements the honey bourbon glaze beautifully.

To store leftovers, wrap the salmon tightly in foil or place in an airtight container and refrigerate for up to 2 days. Reheat gently in a low oven (about 275°F / 135°C) covered with foil to keep moisture in.

Freezing cooked salmon is possible but can compromise texture, so I recommend enjoying it fresh. If you want to prep ahead, you can make the glaze and store it separately in the fridge for up to a week.

Flavors tend to mellow overnight, so if anything, leftovers can taste even more harmonious the next day. I’ve found that serving chilled salmon over a salad makes for a refreshing lunch option as well.

Nutritional Information & Benefits

Each 6 oz (170 g) serving of this grilled cedar plank salmon provides approximately:

Calories	350
Protein	34g
Fat	18g (mostly healthy fats)
Carbohydrates	10g (from honey and glaze)

Salmon is a fantastic source of omega-3 fatty acids, which support heart health and reduce inflammation. The honey offers natural antioxidants, and the moderate use of bourbon adds flavor without significant calories. This dish fits well in low-carb and gluten-free diets and is rich in protein to keep you full and satisfied.

Personally, I appreciate how this recipe feels indulgent but leaves me energized rather than weighed down—perfect for balancing nutrition with flavor.

Conclusion

This Perfect Grilled Cedar Plank Salmon with Honey Bourbon Glaze is one of those recipes that sticks with you—not because it’s complicated, but because it gets so many things right. It’s a blend of smoky, sweet, and savory that makes every bite feel thoughtful yet effortless. I love how it makes an ordinary dinner feel a little more special, whether I’m cooking for myself or hosting a few friends.

Feel free to tweak the glaze, add your favorite herbs, or pair it with whatever sides you love most. Cooking is personal, after all, and this recipe welcomes your own spin.

If you try it out, I’d love to hear how it went—especially if you’ve played around with the glaze or tried it on the grill versus the broiler. Sharing those little discoveries is what keeps cooking fun and fresh.

Now, time to fire up your grill and bring a little smoky sweetness to your table.

Frequently Asked Questions

Can I use other types of wood planks besides cedar?

Yes, alder, maple, or hickory planks work well too. Each imparts a slightly different smoky flavor, so feel free to experiment. Just make sure they’re untreated and food-safe.

How long should I soak the cedar plank before grilling?

At least 1 hour in water is key to prevent the wood from catching fire and to get that slow, smoky aroma. Some people soak for up to 3 hours or add wine or herbs to the soaking water for extra flavor.

What if I don’t have bourbon—can I leave it out?

Absolutely. You can substitute bourbon with apple juice, orange juice, or even water. The glaze will still taste great but with less warmth and depth.

Is it necessary to grill the salmon on the cedar plank?

While the cedar plank adds signature smoky flavor and helps keep the salmon moist, you can grill directly on the grates or bake it in the oven. Just watch carefully to avoid sticking or drying out.

How do I know when the salmon is perfectly cooked?

Look for the flesh to flake easily with a fork and reach an internal temperature of 145°F (63°C). The skin should be crispy and the glaze caramelized but not burnt.

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