Maple Plank Salmon* Recipe

Soak plank

Submerge cedar or maple planks in water for at least 1 hour (preferably 2). If short on time, simmer planks in a large pot of water for 20 minutes, then cool. This prevents the plank from burning and creates steam during cooking.

Prep oven or grill

Preheat grill to medium-high (about 375–400°F / 190–205°C) with indirect heat zone, or preheat oven to 400°F (200°C). If using a grill, leave one burner off to place plank over indirect heat.

Make bourbon maple glaze

In a small saucepan over medium heat, combine maple syrup, bourbon, soy sauce, Dijon mustard, apple cider vinegar, minced garlic, grated ginger, and lemon juice. Bring to a gentle simmer, stirring occasionally. Simmer until slightly thickened, about 6–8 minutes. Remove from heat and stir in butter until melted. Taste and season with a pinch of salt and pepper. Let cool slightly — glaze will thicken as it cools.

Season salmon

Pat salmon fillets dry with paper towels. Lightly brush both sides with neutral oil. Season skin side with 3/4 tsp kosher salt and 1/2 tsp black pepper; lightly season flesh side with remaining 1/4 tsp salt and 1/2 tsp pepper. Place fillets skin-side down on a rimmed tray or sheet pan.

Brush with glaze

Brush a thin, even layer of the bourbon maple glaze over the flesh of each salmon fillet. Reserve about 1/4 cup of glaze for finishing.

Prepare plank

Remove planks from water, shake off excess, and brush top side lightly with 1 tsp neutral oil to prevent sticking. Place plank on a baking sheet (if using oven) or directly on grill grates over the indirect heat zone. Heat the plank for 3–4 minutes to warm and release aroma, watching carefully for flare-ups.

Cook salmon on plank

Place the glazed salmon fillets flesh-side up on the warmed plank. Close grill lid (or oven). Cook until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium, or 135°F (57°C) for well-done, about 12–18 minutes depending on thickness (most 6–8 oz fillets will take ~12–15 minutes). Halfway through cooking (about 6–8 minutes), brush another light layer of reserved glaze over the fillets. If using a gas grill and flare-ups occur, move plank briefly to cooler area.

Broil (optional for caramelization)

If the glaze needs more caramelization, transfer the plank with salmon to the oven on the top rack and broil for 1–2 minutes, watching closely to avoid burning. Remove immediately once edges caramelize and glaze bubbles.

Rest

Remove salmon (on plank) from heat and let rest 3–4 minutes. Residual heat will carry the internal temperature up a few degrees. Brush once more with any remaining glaze for shine and flavor.

Sprinkle chopped parsley or cilantro and toasted sesame seeds over the glazed salmon. Serve each fillet directly on the plank or transfer to plates with lemon wedges on the side.

Offer two choice sides (suggested: mashed potatoes and seasonal roasted vegetables). Place sides beside the salmon and allow guests to squeeze lemon over the fish to taste.