Grilled Whiskey Glazed Cedar Plank Salmon

The Grilled Whiskey Glazed Cedar Plank Salmon is a savory masterpiece infused with smoky charm and kissed by a sweet, tangy whiskey glaze. Grilling the salmon on a cedar plank imparts a subtle woodsy aroma while locking in moisture, making each bite juicy and flavorful. The whiskey glaze, crafted with brown sugar, mustard, and garlic, caramelizes beautifully, creating a glossy coating that enhances the richness of the salmon.

This dish is an entertainer’s dream and a weeknight warrior’s secret weapon. It’s quick to prepare yet sophisticated enough to impress. Whether served with grilled vegetables, roasted potatoes, or a light summer salad, it delivers a perfect balance of elegance and ease. With minimal prep and maximum flavor, this cedar-plank salmon will have everyone asking for seconds.

Full Recipe:

Ingredients:

• 4 (6-ounce) skin-on salmon fillets

• 1 cedar grilling plank (soaked in water for 1 hour)

• 1/2 cup whiskey (such as bourbon or rye)

• 1/2 cup brown sugar

• 1/4 cup Dijon mustard

• 2 tablespoons soy sauce

• 2 tablespoons apple cider vinegar

• 2 cloves garlic, minced

• 1 teaspoon ground black pepper

• 1/2 teaspoon smoked paprika

• Fresh chopped parsley (optional, for garnish)

• Lemon wedges (for serving)

Directions:

1. In a small saucepan, combine whiskey, brown sugar, Dijon mustard, soy sauce, apple cider vinegar, garlic, black pepper, and smoked paprika.

2. Bring to a gentle simmer over medium heat, stirring occasionally, until the glaze reduces slightly (about 10-12 minutes). Remove from heat and let cool.

3. Preheat the grill to medium-high heat (around 400°F).

4. Place the soaked cedar plank on the hot grill and close the lid. Let it heat for 2-3 minutes or until it begins to crackle and smoke.

5. Carefully place the salmon fillets skin-side down on the cedar plank. Brush each fillet generously with the whiskey glaze.

6. Close the grill lid and cook for 12-15 minutes, or until the salmon flakes easily with a fork and is opaque throughout. Brush with additional glaze halfway through cooking.

7. Carefully remove the plank from the grill using tongs and transfer salmon to a platter. Garnish with chopped parsley and serve with lemon wedges.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 360 kcal | Servings: 4 servings

The Perfect Fusion of Fire, Flavor, and Finesse: Grilled Whiskey Glazed Cedar Plank Salmon

Grilled salmon is one of those timeless dishes that offers an ideal blend of healthy eating and indulgent flavor. Whether you’re planning a backyard cookout, a romantic evening for two, or a simple yet elevated weeknight meal, Grilled Whiskey Glazed Cedar Plank Salmon delivers on every front. It’s smoky, succulent, and infused with the irresistible sweetness of a whiskey and brown sugar glaze. This dish transforms your grill into a gourmet powerhouse, and you won’t believe how easy it is to make.

At the heart of this recipe is the unique cooking method: grilling the salmon on a cedar plank. This classic technique hails from Native American culinary traditions, where fish was cooked on wooden planks over open flames. Today, it’s prized for its ability to infuse food with subtle, earthy flavors while protecting delicate proteins like fish from overcooking. The result is tender, moist salmon with just the right kiss of smoke and char. Paired with a rich, sticky glaze made from whiskey, brown sugar, mustard, and soy sauce, it’s a dish that sings with complex layers of taste and texture.

Why Cedar Plank Cooking Is a Game-Changer

If you’ve never cooked on a cedar plank before, prepare to fall in love. This method does more than just keep your fish from falling through the grates. The moist, soaked wood heats slowly, releasing aromatic smoke that perfumes the salmon as it cooks. Cedar’s natural oils bring out a slightly sweet, resinous flavor that pairs perfectly with fatty fish like salmon. There’s no need to add artificial smoke flavor or overly char your protein—this method takes care of it all naturally.

Using a plank also creates a barrier between the food and the grill’s intense heat, allowing for gentler cooking. This means less risk of burning, more even doneness, and a wonderfully juicy final result. The plank also serves as a stylish presentation piece, ideal for bringing your dish straight from grill to table.

Let’s Talk About That Whiskey Glaze

The glaze is the soul of this recipe. With the deep complexity of whiskey, the sweetness of brown sugar, the tanginess of Dijon mustard, and the savory backbone of soy sauce and garlic, this sauce is a flavor bomb waiting to detonate.

Whiskey adds more than just boozy appeal, it brings notes of caramel, vanilla, and smoke, especially if you’re using a quality bourbon or rye. When combined with brown sugar and simmered down to a thick, glossy reduction, the glaze clings beautifully to the fish, creating a lacquered surface that’s as beautiful as it is delicious. The sugar in the glaze helps with caramelization, developing those irresistible golden edges as it grills.

It’s also easy to customize. Want a touch of heat? Add a splash of hot sauce or a pinch of cayenne. Craving a fruity twist? Try stirring in a bit of orange zest or a spoonful of apricot jam. This glaze is your canvas, let your creativity lead the way.

Salmon: A Nutritional Powerhouse

While this dish might taste like pure indulgence, it’s also a health-forward choice. Salmon is loaded with omega-3 fatty acids, which are essential for brain health, heart health, and reducing inflammation. It’s also an excellent source of high-quality protein, vitamin D, and B vitamins. Cooking it on a cedar plank with minimal added fats keeps things clean and nutritious, allowing the fish’s natural richness to shine.

The glaze, although sweet, is balanced by the acidity from vinegar and the pungency of garlic and mustard, making it a more complex and well-rounded sauce. And if you’re worried about the whiskey content, fear not, most of the alcohol cooks off during the reduction process and grilling, leaving behind only its aromatic essence.

Entertaining with Elegance

This dish is as much about presentation as it is about flavor. The salmon arrives at the table glistening with a sticky glaze, nestled atop a rustic cedar plank. Garnished with fresh herbs and a few lemon wedges, it makes an unforgettable centerpiece for your meal.

Whether you’re hosting a dinner party or a casual summer cookout, this recipe adds a gourmet touch without hours of preparation. Pair it with roasted seasonal vegetables, a chilled couscous salad, or creamy mashed potatoes to complete the spread. For drinks, a smoky whiskey cocktail or crisp white wine complements the flavor profile beautifully.

Pro tip: Soak multiple cedar planks ahead of time and keep a few in your kitchen arsenal during grilling season. Once you see how effortlessly they elevate your meals, you’ll find yourself reaching for them again and again.

Tips for Grilling Success

To ensure your Grilled Whiskey Glazed Cedar Plank Salmon turns out flawless every time, keep the following tips in mind:

• Soak the Plank Properly: Always soak your cedar plank in water for at least an hour before grilling. This prevents it from catching fire and allows it to release aromatic steam during cooking.

• Preheat the Plank: Preheat the soaked plank directly on the grill for a few minutes before placing the salmon on top. You’ll hear it crackle and see smoke rise—signs it’s ready to work its magic.

• Use Skin-On Salmon: The skin helps hold the fillets together during cooking and locks in moisture. It also peels away easily once grilled.

• Control the Heat: Keep your grill at medium to medium-high heat. Too hot, and you risk charring the glaze or overcooking the fish.

• Watch for Flare-Ups: If fat from the salmon drips onto the grill, it can cause flare-ups. Keep a spray bottle of water nearby to control any flames.

• Don’t Overcook: Salmon continues to cook a little even after it’s off the grill. Remove it when it flakes easily with a fork and is still slightly translucent in the center.

The Versatility of This Recipe

What makes this recipe especially valuable is how easy it is to adapt for different occasions and dietary preferences. Want to keep it gluten-free? Use a gluten-free soy sauce or tamari. Need a lower-sugar option? Reduce the amount of brown sugar or swap in maple syrup or honey. Feeding a crowd? Double the glaze and use a whole side of salmon instead of individual fillets, it works just as beautifully.

You can even take the flavors of this dish indoors by baking the cedar-planked salmon in the oven. Preheat the oven to 400°F and cook the fish on a sheet tray lined with foil for about 15-20 minutes. It’s not quite the same as grill-charred wood smoke, but it still delivers fantastic results.

Conclusion

There are few dishes that balance simplicity, flavor, and presentation as seamlessly as this Grilled Whiskey Glazed Cedar Plank Salmon. It’s a celebration of fire and finesse, blending ancient cooking techniques with modern flavor sensibilities. The cedar plank adds a whisper of smoke, while the whiskey glaze offers a bold contrast of sweetness and spice. Together, they turn humble salmon fillets into something extraordinary.

Whether you’re cooking for a special gathering or simply treating yourself to a flavorful dinner, this dish promises to impress without overwhelming your schedule. It’s proof that with just a few ingredients and the right technique, you can turn an ordinary meal into a memorable masterpiece.