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Perfect Grilled Cedar Plank Salmon Recipe with Easy Honey Bourbon Glaze

grilled cedar plank salmon - featured image
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This grilled cedar plank salmon features a smoky aroma paired with a sticky, sweet honey bourbon glaze that caramelizes perfectly. It’s quick, easy, and perfect for summer cookouts or cozy dinners.

Ingredients

Scale
  • 4 skin-on, boneless salmon fillets (6 oz / 170 g each)
  • 1 cedar plank (12 x 6 inches), soaked in water for at least 1 hour
  • 1/4 cup honey (60 ml)
  • 2 tablespoons bourbon (30 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1/2 teaspoon smoked paprika (1 g), optional
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon lemon juice (15 ml)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Soak the cedar plank in water for at least 1 hour. For extra flavor, add lemon slices or fresh herbs to the soaking water.
  2. Whisk together honey, bourbon, Dijon mustard, minced garlic, smoked paprika, and lemon juice in a small bowl to prepare the glaze. Set aside.
  3. Pat salmon fillets dry with paper towels. Brush both sides lightly with olive oil, then season with salt and freshly ground black pepper.
  4. Preheat 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 3-5 minutes until it starts to smoke and crackle slightly.
  5. Place salmon fillets skin-side down on the hot cedar plank. Close the grill lid.
  6. Grill salmon for 15-20 minutes, brushing the honey bourbon glaze generously over the fillets every 5 minutes. Watch closely to prevent burning.
  7. Check for doneness when salmon flakes easily with a fork and internal temperature reaches 145°F (63°C). The skin should be crispy and the glaze sticky and shiny.
  8. Remove the plank from the grill using tongs or heatproof gloves. Let salmon rest for 3-5 minutes before serving. Serve directly from the plank with a squeeze of fresh lemon if desired.

Notes

Soak the cedar plank for at least 1 hour to prevent burning. Use a spray bottle of water to control flare-ups. Brush glaze gently and frequently to build flavor without burning. Skin-on salmon helps keep fillets intact and adds crispy texture. If plank chars too much, move to cooler part of grill or reduce heat. Can broil in oven if no grill is available.

Nutrition

Keywords: grilled salmon, cedar plank salmon, honey bourbon glaze, smoky salmon, summer cookout, easy salmon recipe, healthy seafood

Find it online: https://elvafood.com/perfect-grilled-cedar-plank-salmon-recipe-with-easy-honey-bourbon-glaze/