Maple and Bourbon Planked Salmon

A number of years ago, I came across Ted Reader's "The Art of Plank Grilling" in the barbecue section of Canadian Tire.  I love this book and the kooky inventiveness combined with the practical 'how to' directions for preparing special plank applications.  I think, I drove most of my friends crazy for about a year, cooking everything on a plank.  Since then, I have evolved a few favourites that I always come back to. It continues to be my favourite method to barbecue salmon for a group because of the cedar smokiness and the moisture that the plank affords the salmon.  

Plank not soaked long enough will need additional spraying during grilling 

Making anything planked requires planing ahead, because, first you need the plank, which can be difficult to find, and secondly, the  plank needs to be soaked in water,  preferably overnight. I use a shallow glass roasting dish filled with water to soak the plank, weighing the plank down with another dish.

• cedar plank larger than piece of salmon selected
• large multi-portioned salmon fillet
• one lemon
• 1/2 cup of maple syrup
• 1/4 cup of bourbon
• red chilli with seeds removed
• coarse sea salt
• freshly ground pepper
• tablespoon of butter

Soak cedar plank in water overnight or for a minimum of 3 hours.  In the mean time, prepare glaze.  Combine maple syrup, bourbon in small stainless steel pot. Bring to boil and reduce by half. Add chopped chilies and set aside.  

Heat barbecue grill to high. While the  grill is heating up, salt and pepper skinless side of the salmon, squeeze 1/2 of lemon on top of salmon, lightly paint top of salmon with glaze.  Set fish aside and let warm to room temperature while preparing the plank.  Place plank on hot grill.  Cover grill until plank begins to crackle, about 5 minutes, remove and sprinkle coast sea salt on plank.  Turn grill down to medium, then place salmon on plank and place plank back on grill.  Close lid and leave for 15 to 25 minutes depending on thickness of salmon. Be careful not to over cook. The plank will smoke, which provides the flavour, but if it starts to flame,  spray the plank with water.  When done remove from grill.  I place plank on large serving platter.  


Heat remaining glaze, add butter, and stir.  Squeeze other half of lemon on top of salmon, and drizzle maple/bourbon glaze with butter over length of salmon.