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Grilled Whiskey Glazed Cedar Plank Salmon l SimplyScratch.com #grilled #salmon #cedarplank #whiskeyglaze #seafood #recipes

Grilled Whiskey Glazed Cedar Plank Salmon

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Summer is all about this Grilled Whiskey Glazed Cedar Plank Salmon! Fresh Atlantic salmon is grilled on a whiskey-soaked plank of cedar and then slathered with a deliciously sticky homemade whiskey glaze.
Course Mains & Entrees
Cuisine American
Keyword cedar plank, glaze, grilled, salmon, seafood, summer, whiskey
Prep Time 45 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 3 hours
Servings 4 servings
Calories 590
Author Laurie McNamara

Ingredients

  • 2/3 cup whiskey I use Jack Daniels
  • water to cover
  • spray bottle of water

FOR THE WHISKEY GLAZE:

  • 1 teaspoon olive oil extra light
  • 1/2 red onion finely minced
  • 2 cloves garlic finely minced
  • 1/2 cup dark brown sugar
  • 1/2 cup water
  • 1/2 cup whiskey I use Jack Daniels
  • 1/2 cup white grape juice
  • 1/3 cup teriyaki sauce homemade or store bought
  • 1/4 cup coconut aminos
  • 2 dashes hot sauce

FOR THE SALMON:

  • pound salmon fillet skin on
  • lemon pepper seasoning to taste

Instructions

  • 2 to 4 hours in advance, soak your 7x16 cedar plank in the whiskey and water, placing something heavy (like a bowl) to weigh it down.
  • In a medium sauce pan, add the olive oil and saute the onions and garlic, stirring often until tender. About 5 to 6 minutes.
  • Next add in the sugar, whiskey, grape juice, water, teriyaki sauce, coconut aminio and a few dashes of hot sauce. Whisk to combine.
  • Heat on meidum-high and bring to a low boil. Reduce the heat to medium-low and simmer for 30 mintues or until thickened.
  • Divide the glaze in half, reserving half of the glaze for serving.
  • Preheat your grill to 425℉ (or 220℃).
  • Once hot, drain the cedar soaking liquid and place upside down onto your grill grates. Grill for 8 minutes, this will start the charring process and will infuse your slamon faster.
  • Meanwhile, pat yor salmon dry with paper towel and season with lemon pepper.
  • Flip the cedar plank and place the salmon on top of it. Close the lid and grill for 8 minutes. Have the spray bottle handy for any flare ups.
  • Once the salmon has grilled for 8 minutes, brush with glaze. Close the lid and grill for 2 mintues. Brush again an grill for 3 more minutes.
  • Use tongs to transfer the wood plank with the salmon to a clean rimmed metal sheet pan.
  • Slice the salmon into fourths, use a fish spatula to get between the skin and the flesh. The skin should have stuck to the plank.
  • Serve with lemon wedges, minced parsley and the remaining glaze on the side

Notes

Becareful when serving whole filets of salmon as there most likely will be some fish bones.

Nutrition

Serving: 1g | Calories: 590kcal | Carbohydrates: 40g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1347mg | Potassium: 984mg | Fiber: 1g | Sugar: 35g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg