Fresh Cedar Planked Salmon* Recipe

Soak and prepare plank

Submerge cedar planks in cold water for at least 1 hour (or up to 3 hours) to prevent excessive charring. Place a weight or heavy plate on top so they remain fully submerged.

Preheat grill

Preheat a gas grill to medium heat (about 375–400°F / 190–205°C) with a two-zone setup if possible (one side medium-high for searing, the other medium for indirect plank grilling). If using charcoal, bank coals to one side for indirect heat.

Season salmon

Pat the salmon dry with paper towels. Rub both sides lightly with olive oil. Season the flesh side with kosher salt (about 1 tbs) and freshly ground black pepper evenly. Place lemon slices on top of each fillet to add aroma while grilling.

Prepare plank for grill

Remove planks from water and shake off excess. Place each plank on the grill over the indirect heat zone. Close the lid and heat the plank for 2–3 minutes until it begins to smoke and char slightly—this helps release cedar aroma and prevents the plank from cracking when the salmon is added.

Grill salmon on plank

Place seasoned salmon fillets, skin-side down, on the pre-heated cedar planks. Close the lid and grill over indirect medium heat for 12–18 minutes, depending on thickness: estimate about 8–10 minutes per inch of thickness. Check at 12 minutes for doneness—salmon should be opaque and flake easily with a fork, internal temperature 125–130°F (52–54°C) for medium-rare to medium. Avoid overcooking.

Combine and reduce

In a medium saucepan over medium heat, combine bourbon, packed brown sugar, low-sodium soy sauce, and apple cider vinegar. Stir to dissolve sugar. Bring mixture to a gentle boil, then reduce heat to a simmer.

Simmer to glaze consistency

Simmer, stirring occasionally, until the liquid reduces by about half and coats the back of a spoon—about 12–15 minutes. Watch carefully; simmering bourbon will concentrate alcohol and sugars and can flame if exposed to an open flame.

Finish glaze

Reduce heat to low and whisk in Dijon mustard, minced garlic, grated ginger and unsalted butter until fully incorporated. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer 1–2 more minutes, then remove from heat and let the glaze cool slightly; it will thicken as it cools. Reserve about 1/4 cup warmed for serving.

Optional: Flambé (restaurant style)

If you want to reduce alcohol quickly and add caramelization, remove the pan from heat, carefully add a splash (1–2 tbsp) of bourbon and ignite with a long lighter to flambé. Allow flame to subside, then return to low heat and proceed. Only perform flambé in a well-ventilated area with caution.

Glaze application

During the last 3–4 minutes of grilling, brush a generous layer of the warm bourbon glaze over the top of the salmon. Close the lid and allow glaze to set. Brush a second light coat immediately after removing from grill for extra shine and flavor.

Prep salsa ingredients

In a medium bowl, combine the finely diced fresh pineapple, red bell pepper, very finely diced red onion, minced jalapeño (start with half if you prefer milder heat), and chopped fresh cilantro.

Season salsa

Add fresh lime juice, honey, 1/2 tsp salt and 1/4 tsp black pepper. Stir well to combine. Taste and adjust: add more lime or a pinch more salt if needed. Let salsa rest at room temperature for 10–15 minutes to allow flavors to meld before serving.

When salmon reaches target temperature and the glaze has been applied, remove cedar planks from the grill using tongs and heatproof gloves. Transfer planks to a heatproof surface or large serving platter.

Spoon fresh pineapple salsa over the top center of each fillet (or serve alongside). Drizzle the reserved warmed bourbon glaze lightly over the salmon and around the serving platter for presentation.

Garnish with lime wedges and microgreens or extra cilantro. Serve immediately, letting guests squeeze extra lime over the fish to taste.