Ingredients
Equipment
Method
Glaze & Prep
- In a small saucepan, combine the maple syrup, bourbon, and brown sugar. Place over low heat and stir until the brown sugar has dissolved and the glaze is fully combined. Remove from heat and set aside.
- Pat the salmon dry and brush each piece with the maple bourbon glaze while the salmon is still raw. Season generously with your favorite sweet BBQ rub.
- For extra cedar flavor, lightly char the cedar plank with a torch before placing the salmon on top. If cooking over direct heat instead of indirect, soak the plank first to keep it from burning.
Smoke & Serve
- 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.
- Once the salmon reaches 140°F, remove it from the smoker and let it rest for a few minutes before serving.
Notes
Torch, Don't Soak (Indirect Heat): For indirect heat in a smoker, there's no need to soak the cedar plank. Lightly torch it before adding the salmon for an extra boost of cedar aroma. If cooking over direct heat, soak the plank to prevent it from burning too quickly.
Baste Every 5 Minutes: Brushing the maple bourbon glaze on every 5 minutes builds thin, caramelized layers of sweet, sticky flavor. Keep the remaining glaze warm and loose so it brushes on evenly.
Doneness: Cook to an internal temperature of 140°F, then rest. The FDA recommends 145°F for fish; carryover during the rest brings the salmon up while keeping it moist. Use an instant-read thermometer in the thickest part.
Use Pure Maple Syrup: Real maple syrup, not pancake syrup, gives the glaze its depth. The brown sugar helps it thicken and caramelize on the smoker.
Serve on the Plank: Serve the salmon right on the cedar plank for a rustic presentation that keeps the fish warm at the table.