Grilled Bourbon Glazed Cedar Plank Salmon

grilled bourbon glazed salmon on a cedar plank with a black fork cutting away a piece.

4.2 from 5 reviews

Grilled bourbon glazed cedar plank salmon is a delicious, easy recipe to help you add more heart healthy fish to your diet. This 5-ingredient recipe is perfect for summer grilling season! (dairy-free, nut-free, gluten-free)


  • 1 cedar plank
  • 1/4 cup bourbon
  • 2 tablespoons honey
  • 2 teaspoons low sodium soy sauce (tamari or coconut aminos for gluten-free)
  • 1 clove garlic, smashed
  • 1 lb salmon filet, skin removed
  • Sea salt
  • Freshly cracked black pepper


  1. Soak the cedar plank in warm water for 15 minutes. If your salmon has skin, remove it now.
  2. Meanwhile, add the bourbon, soy sauce, honey and garlic to a small saucepan. Bring to a simmer and cook until the liquid is reduced by about half (about 10-15 minutes), stirring every once in a while. Discard the garlic.
  3. Heat the grill to medium high heat (about 400°F to 450°F).
  4. Place the salmon skin side down on the cedar plank. Season with salt and pepper.
  5. Spoon a generous amount of the bourbon sauce over the top of the salmon.
  6. Place cedar plank with the salmon on the grill. Grill to your preferred doneness, spooning more sauce over the top once or twice during grilling. An internal temperature of 120°F with a 5 minute rest will give you a perfect medium rare.
  7. Remove the fish from the grill and rest 5 minutes before serving.


  • The cook time for salmon depends on the thickness of the fish, how done you like it, and the temperature you are grilling on. Temperature is always more accurate than time, which is why I always grill with a meat thermometer. Pull it 5 degrees before your target temperature and let it rest 5 minutes. Here are target temperatures for salmon:
    • Rare: 120°F
    • Medium-Rare: 125°F
    • Medium: 130°F
    • Medium-Well: 135°F
    • Well Done: 140°F
  • I prefer medium-rare (a tender, pink center with a firm outside). Cook it a little longer for more done. Start checking at about 8 minutes for a thinner piece of fish.
  • If you prefer a longer cook and smokier flavor, turn down the heat and let it cook longer, still keeping the target temperatures in mind. This is achieved easily on a pellet grill or charcoal grill.
  • Removing the skin before cooking allows the fish to absorb more of the cedar flavor, but if you'd rather not take the time to remove it yourself, you can absolutely just it on.
  • The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Keywords: grilled cedar plank salmon, bourbon glazed salmon, bourbon glazed cedar plank salmon