Bourbon Maple Glazed Plank Salmon

Cooking salmon on a wooden plank is one of the oldest tricks in the book — and one of the best. Native peoples of the Pacific Northwest have been doing it for centuries, cooking salmon over open fires on cedar and alder planks. As the wood smoulders beneath the fish, it lends a gentle, smoky woodiness that no amount of seasoning can replicate. The plank also acts as a cradle, keeping the salmon beautifully intact without it falling through the grill. Add a sticky bourbon and maple glaze and you've got a showstopper that looks impressive but is genuinely straightforward.

Ingredients

• 1 untreated cedar or alder grilling plank (soaked in water for at least 1 hour before cooking)
• 4 salmon fillets (approx. 170–200g each), skin on
• 2 tbsp bourbon
• 3 tbsp maple syrup
• 1 tbsp dark soft brown sugar
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1 clove garlic, finely minced
• ½ tsp smoked paprika
• Flaky sea salt and freshly ground black pepper, to taste
• Fresh lemon wedges, to serve
• Fresh coriander or flat-leaf parsley, to garnish (optional)

Method

1. At least 1 hour before you plan to cook, submerge your grilling plank in cold water. Weigh it down with a mug or tin if it floats. This stops it from catching fire too quickly and ensures a long, slow smoulder that infuses the fish with flavour.
2. While the plank soaks, make your glaze. Combine the bourbon, maple syrup, dark soft brown sugar, soy sauce, Dijon mustard, minced garlic and smoked paprika in a small saucepan over a medium heat on the hob. Stir well and simmer for 4–5 minutes until the glaze thickens slightly and coats the back of a spoon. Set aside to cool.
3. Pat the salmon fillets dry with kitchen paper and season both sides lightly with flaky sea salt and black pepper. Brush a generous layer of the bourbon maple glaze over the flesh side of each fillet. Set aside a portion of the glaze in a separate bowl for basting during cooking — do not use the same brush or bowl that has touched the raw fish.
4. Set up your charcoal grill for two-zone cooking — a hot direct zone and a cooler indirect zone. You're aiming for a grill temperature of around 200–220°C. Allow the coals to reach a steady, even heat with good white ash coverage before you start.
5. Place the soaked plank directly over the hot coals for 2–3 minutes until it begins to smoke and lightly char on the underside. This primes the plank and gets the smoke going. Then move the plank to the indirect zone.
6. Lay the seasoned salmon fillets skin-side down on the smouldering plank. Close the grill lid and cook for 12–15 minutes, depending on the thickness of your fillets. Baste once or twice with the reserved glaze during cooking.
7. The salmon is ready when it has turned opaque throughout, flakes easily when pressed gently with a fork, and the thickest part registers at least 63°C on a meat thermometer. If you prefer your salmon a touch more glazed, brush with a final coat of glaze in the last 2 minutes of cooking.
8. Carefully lift the plank from the grill (it will be very hot — use long tongs and heatproof gloves). Rest for 2–3 minutes, then serve directly from the plank with lemon wedges and a scattering of fresh coriander or parsley if you like.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.