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Tender cedar plank salmon featuring a bourbon and sea salt infusion for a deep, smoky flavor profile.

Smoky Bourbon Cedar Plank Salmon

Rebecca Blumer
Experience restaurant-quality fish with this bourbon-infused cedar plank salmon. The cedar protects the fillets while providing a deep, woodsy aroma for perfectly flaky results every time.
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Prep Time 15 minutes
Cook Time 20 minutes
Soaking and Marinating 1 hour
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 485 kcal

Equipment

  • Outdoor grill
  • Spray Bottle
  • Meat Thermometer

Ingredients
 

  • 3 12-inch untreated cedar planks
  • 1/3 cup soy sauce
  • 1/3 cup vegetable oil
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 cup chopped green onions
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 2 2-pound salmon fillets, skin removed

Instructions
 

Soak the planks and set up your station

  • Set out all your ingredients and tools so you are ready once the grill is hot.
  • Soak the cedar planks for at least 1 hour in warm water. For extra flavor, add a splash of bourbon and coarse sea salt to the soaking water to infuse the wood.

Mix the soy-ginger marinade

  • In a shallow dish, stir together the soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, grated ginger, and minced garlic until well combined and glossy.
  • Place the salmon fillets in the dish, turning to coat them thoroughly. Cover and refrigerate for 15 to 60 minutes.

Grill with cedar smoke

  • Preheat your outdoor grill to medium heat and allow the grates to get hot.
  • Set the soaked planks directly on the grill grates and heat them until they begin to smoke and crackle slightly.
  • Lift the salmon from the marinade and place it onto the smoking planks. Discard the remaining marinade.
  • Close the grill cover and roast the fish for about 20 minutes, or until the surface is opaque and the internal temperature reaches 145°F (62°C).

Notes

Safety Tip: Use only untreated, food-grade cedar planks to ensure no harmful chemicals from construction lumber enter your food.
Internal Temperature: For the juiciest results, pull the salmon at 135°F to 140°F and allow carry-over cooking to finish the process while the fish rests.
Flare-up Prevention: Keep a spray bottle of water nearby to mist the edges of the planks if they begin to flame rather than smolder.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 4gProtein: 46gFat: 31gSaturated Fat: 5gCholesterol: 125mgSodium: 780mgPotassium: 1050mgFiber: 0.5gSugar: 1gVitamin A: 120IUVitamin C: 2mgCalcium: 35mgIron: 2.1mg
Keyword bourbon salmon, cedar plank salmon, grilled salmon
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