Maple Glazed Salmon

June 21, 2012

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


1Submerge 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.

2Mix the bourbon, honey, and maple syrup in a bowl.

3Remove any pin bones and cut the salmon into filets about 2 1/2 to 3 inches wide.

4Place 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.

5Prepare 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.

6Remove 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.

7Place 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.


1 Review


May 21, 2016

Made this for Mother’s Day. Excellent taste, and very simple.

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