Subscribe to our newsletter, get our FREE ebook.

* indicates required

Maple Bourbon Glazed Grilled Salmon

Photo courtesy of Media General

When we attended a bourbon tasting a few weeks ago, and grilling came up in conversation (it usually does with us for some reason), the natural recipe that came to everyone was salmon on the grill. So when a friend suggested we get together and grill some salmon I figured I’d revisit this old grill favorite, break out the planks, and see what a tasty bourbon and maple syrup based glaze could do for it.
It’s so simple, but the flavor is fantastic.  The bourbon and maple syrup on plank grilled salmon works wonderfully.  The key is to baste a lot through the cooking process. And as usual with recipes like this, when measuring the bourbon, it is equal parts for both the recipe and the chef.

1 1/2 lbs salmon fillet
1/2 cup honey
1/2 cup real maple syrup
1/2 cup quality bourbon
2 tablespoons olive oil


  1. Submerge the planks in water for an hour or so. This prevents the plank from burning and will steam the fish while on the grill. We use a few canned soft drinks (beer is for drinking) or a pan filled with water to keep the planks from floating.
  2. Mix the bourbon, honey, and maple syrup in a bowl.
  3. Remove any pin bones and cut the salmon into filets about 2 1/2 to 3 inches wide.
  4. Place the salmon in a baking dish and pour 1/2 a cup of the glaze over the salmon. Return the fish to the refrigerator while you prepare the grill.
  5. Prepare the grill for medium high direct heat. If using charcoal, after the coals come up to temp, put the lid on with the vents half closed for about 10 minutes to back the temperature down.
  6. Remove the planks from the water. Oil the smoother side of the plank with olive oil. Place the filets on the oiled plank skin side down with at least one inch of space between the filets.
  7. Place the planks on the grill and cook with the lid closed for about 15 to 25 minutes. Baste with remaining glaze every 5 to 7 minutes. As usual, the time on the grill depends on the grill and the thickness of the filet. If you cook by temperature, which we recommend, cook to 145° F, but don’t overcook or it will be dried out. When it gets to 135 ° F, keep a close eye on it.
View Related Recipes, Tips & News: , ,

4 Responses


Norm Friedman


Pleasee explain step 1 re: water and or soda.
Do you soak the planks in either/ or ?




The soda or water is used to weight the planks down, which keeps them under the water for better soaking.




To keep the plank from floating and not soaking on both sides, put something heavy on it. For example, an unopened can of soda, glass of water, etc.


Joel Axelrod, Ashland, Oregon


Hello from Ashland, Oregon….To save money, I go to Home Depot and buy untreated cedar fencing. At home, I cut them into 14″ lenghts, power sand and store. OK READY FOR USE….I soak in the sink with a brick on top for at least an hour. When ready to grill, i spray the top surface with cooking spray (coconut oil). The salmon fillet…is placed on the sprayed side, rubbed with a little,of my salmon rub…….a little butter, olive oil, coconut oil or I Can’t Believe This Is Actually A Food……then your mix….OR….TRY THIS…..
Knob Hill Smoked Maple Bourbon…….oh yeh and a little on the chef’s side of the grill won’t hurt.
I keep a spray bottle close by with water if the plank starts to flame too much and I like to spray the heating plates of my gas hrill, close the lid and let the steam do some of the work……I always undercook the salmon….like cooking scrambled eggs. SLIDE THE PLANK ONTO A COOKIE SHEET TO BRING INDOORS OR YOU WILL DO WHAT I DID AT OUR LAST DINNER PARTY AND HAVE THE SALMON FALL OFF THE PLANK, ONTO THE KITCHEN FLOOR, IN FRONT OF ALL THE GUESTS, WHO WATCHED ME PICK THE SALMON OFF THE FLOOR AND SERVE IT….AND THEY ATE IT ALL UP!!!!! COULD BE THAT OUR FLOOR WAX ADDED A CERTAIN UMAMI.

Leave a Reply

Search Recipes By Category:

function (tos) { window.setInterval(function () { tos = (function (t) { return t[0] == 50 ? (parseInt(t[1]) + 1) + ':00' : (t[1] || '0') + ':' + (parseInt(t[0]) + 10); })(tos.split(':').reverse()); window.pageTracker ? pageTracker._trackEvent('Time', 'Log', tos) : _gaq.push(['_trackEvent', 'Time', 'Log', tos]); }, 10000); })('00');