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This maple bourbon cedar plank smoked salmon blends sweet maple syrup, rich bourbon, and cedar smoke into a flavor-packed cookout centerpiece. You brush skin-on salmon portions with a maple bourbon glaze, season with sweet BBQ rub, and smoke them on a cedar plank. The smoker runs at 225°F, and you cook the salmon to an internal temperature of 140°F. Meanwhile, you baste every 5 minutes to build layers of caramelized maple-bourbon flavor. This recipe serves 5 portions and works on any pellet or charcoal smoker. The cedar plank does double duty, protecting the fish and adding woodsy aroma.

Choosing the Salmon and Cedar Plank

Picking the Right Salmon Portions

Good cedar plank smoked salmon starts with quality fish. Use 5 skin-on portions, about 6 to 8 ounces each. Skin-on portions hold together on the plank and peel away easily after cooking. For even smoking, choose pieces of similar thickness. Additionally, center-cut portions cook more evenly than thin tail ends. Wild salmon like sockeye runs leaner, while farmed salmon stays richer and more forgiving. Either works here, so pick what looks freshest at the counter.

Why Cedar Plank Adds Flavor

The cedar plank is what makes this dish special. As the plank heats, it releases a mild, woodsy smoke into the fish. As a result, the salmon picks up aroma without sitting directly on hot grates. Furthermore, the plank shields the delicate fish from direct flame. This gentle setup keeps the salmon moist as it smokes. The cedar pairs naturally with the sweet maple and bourbon glaze. Together, they give cedar plank smoked salmon its signature flavor.

Prepping the Cedar Plank

Soaking vs Torching the Plank

How you prep the plank depends on your heat source. For indirect heat in a smoker, you do not need to soak the cedar plank. Instead, lightly torch the plank before adding the salmon for extra cedar aroma. The light char wakes up the wood’s oils and smoke. However, if you cook over direct heat, soaking helps the plank resist burning. Soak it in water for at least an hour in that case. For this 225°F smoke, a quick torch is all you need.

Indirect vs Direct Heat

This recipe relies on indirect heat at a low temperature. As a result, the plank smolders slowly instead of catching fire. Keep the salmon away from direct flame on the smoker. Furthermore, indirect heat gives the glaze time to set without scorching. A pellet smoker or a charcoal grill with a two-zone setup both work. Therefore, position the plank over the cooler side if you use charcoal. This control is what keeps the fish moist and evenly smoked.

Making the Maple Bourbon Glaze

The Three-Ingredient Glaze

The glaze needs just three ingredients. Combine 1 cup pure maple syrup, half a cup of bourbon, and a quarter cup of brown sugar in a small saucepan. Then place it over low heat and stir until the brown sugar dissolves. Once smooth, remove it from the heat and set it aside. As a result, you get a glossy glaze that clings to the salmon. This sweet base is the backbone of cedar plank smoked salmon.

Does the Bourbon Cook Off

The bourbon adds depth, oak, and a hint of caramel to the glaze. Gentle heat cooks off some of the alcohol while the flavor stays. However, low heat keeps the maple from scorching, so do not rush it. Moreover, the brown sugar helps the glaze thicken and caramelize later on the smoker. Use a pure maple syrup, rather than pancake syrup, for real flavor. As a result, every layer of glaze tastes rich and balanced.

Smoking the Salmon at 225°F

Glazing and Seasoning the Raw Salmon

Start by patting the salmon dry with paper towels. Then brush each piece with the maple bourbon glaze while the salmon is still raw. The glaze gives the sweet BBQ rub something to grip. Next, season generously with your favorite sweet BBQ rub. As a result, the rub and glaze form a flavorful base before smoking. Place the glazed, seasoned portions on the cedar plank, skin-side down.

Internal Temperature and Doneness

Preheat your smoker to 225°F and add the planked salmon. Then cook until the salmon reaches an internal temperature of 140°F. Use an instant-read thermometer in the thickest part to check. The FDA recommends 145°F for fish, so pull at 140°F only if you account for carryover during the rest. As a result, the salmon finishes moist, not dry. Furthermore, the flesh should flake gently and look opaque. This temperature control defines great cedar plank smoked salmon.

Building Flavor with the Glaze

Basting Every 5 Minutes

Basting is where the flavor really builds. Brush the salmon with the maple bourbon glaze every 5 minutes as it smokes. Each coat adds another thin layer of sweet, sticky flavor. As a result, the glaze builds depth instead of pooling. Moreover, the repeated basting keeps the surface moist. Keep the remaining glaze warm and loose so it brushes on evenly. This layering is the secret to bold cedar plank smoked salmon.

Getting a Caramelized Crust

The brown sugar and maple caramelize into a glossy crust over time. As the layers set, the surface turns deep amber and slightly sticky. Therefore, resist moving the salmon too much while it smokes. The crust forms best when the glaze sets undisturbed between bastes. Additionally, the cedar smoke darkens the edges for a striking look. Pull the salmon once the crust looks lacquered and the fish hits temperature.

Serving, Storing, and Pairings

Resting and Serving

Once the salmon reaches 140°F, remove it from the smoker. Then let it rest for a few minutes before serving. The short rest lets the juices redistribute and the carryover finish the cook. Serve the salmon right on the cedar plank for a rustic presentation. As a result, the plank keeps the fish warm at the table. Slide a spatula between the skin and flesh to lift clean portions.

Storage and Pairings

Store leftover cedar plank smoked salmon in the fridge for up to 3 days. Reheat it gently, or enjoy it cold flaked over a salad. For sides, grilled vegetables, rice, or a crisp slaw all pair well. Additionally, the sweet glaze plays nicely with a sharp, acidic side. Flake any extra salmon into tacos, grain bowls, or pasta. As a result, one cook stretches into several easy meals.

Step-by-Step: How to Make Maple Bourbon Cedar Plank Smoked Salmon

Step 1: Make the Maple Bourbon Glaze

In a small saucepan, combine the maple syrup, bourbon, and brown sugar. Place it over low heat and stir until the brown sugar dissolves and the glaze is fully combined. Then remove it from the heat and set it aside.

Step 2: Glaze and Season the Salmon

Pat the salmon dry, then brush each piece with the maple bourbon glaze while the salmon is still raw. Season generously with your favorite sweet BBQ rub.

Step 3: Prep the Cedar Plank

For extra cedar flavor, lightly char the cedar plank with a torch before adding the salmon. If you cook over direct heat instead of indirect, soak the plank first to keep it from burning.

Step 4: Smoke and Baste

Preheat your smoker to 225°F. Place the salmon on the cedar plank and transfer it to the smoker. Cook until the salmon reaches an internal temperature of 140°F, brushing with the maple bourbon glaze every 5 minutes to build layers of sweet maple-bourbon flavor.

Step 5: Rest and Serve

Once the salmon reaches 140°F, remove it from the smoker. Let it rest for a few minutes, then serve, ideally right on the cedar plank.