A delightful twist on cedar plank salmon, combining the sweetness of maple syrup with the richness of bourbon for a flavorful and aromatic dish.
Soak the cedar plank in water for at least 24 hours, ensuring it stays submerged.
Use a heavy object to keep the plank submerged, like a can or a bowl filled with water.
In a mixing bowl, whisk together the soy sauce, maple syrup, bourbon, ginger, garlic, and black pepper.
For a smoother marinade, grate the ginger finely before adding it.
Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for 20-30 minutes.
Turn the fillets halfway through to ensure even marination.
Preheat the grill to medium-high heat. Place the soaked cedar plank on the grill and heat until it starts to smoke.
Keep a spray bottle of water nearby to manage any flare-ups.
Place the salmon fillets on the cedar plank and close the grill lid. Cook for 10-12 minutes or until the salmon is just cooked through.
Use a meat thermometer to check the internal temperature; it should reach 145°F (63°C).
Pour the leftover marinade into a small saucepan and bring to a simmer. Cook until it reduces to a glaze consistency.
Stir occasionally to prevent the glaze from burning.
Drizzle the glaze over the grilled salmon and garnish with fresh lemon slices before serving.
Serve immediately for the best flavor and texture.
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