The recipes and photography for this post were provided by local blogger, Sally Roeckell of 365 Barrington.
This Cedar Plank Grilled Wild Sockeye Salmon is a showstopper. With few ingredients and very little prep, even the kids can pull this feast off. When you start with a beautiful piece of fresh fish like this wild sockeye, add a bit of Two Brothers sweet and smokey rub then baste it with a reduction of bourbon and maple syrup. Needless to say, you’ll be declared the winner of the backyard cookout in no time.
Two Brothers sweet and smokey rub is filled with Brown Sugar, Granulated Sugar, Smoked Paprika, Salt, Black Pepper, White Pepper. It is the perfect pairing for the salmon and bourbon glaze. A little sweet and a little spice.
Tips for cooking on Cedar planks: Soak them until they are good and saturated. Then let them heat up on the grill for a few minutes until they start to smoke and crackle. Then add the fish or meat onto the board. This will enhance the infusion of flavor. You can remove the meat from the board or serve it right on the board.
Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through. The internal temperature should read 135 degrees F.
What else can be grilled on cedar planks?
Salmon is without a doubt the most common food grilled on planks but most fish and shell fish cooked on planks will produce the same great flavor.
Chicken and pork also work well on Cedar planks. This method helps retain the natural juices, Vegetables like mushrooms, asparagus bell peppers, carrots and zucchini work well with this gentle cooking process. The aromatic Cedar flavor is a great way to flavor vegetables without adding calories.
Fruit Like pineapple, apples, and most stone fruits pair well with the flavor of the cedar plank. Cedar Plank Grilled Wild Sockeye Salmon with a Bourbon Maple Glaze.
Cedar Plank Grilled Sockeye Salmon
- 1 cedar plank (soaked overnight or at least 1 hour)
- 1 salmon filet skin on
- 2 TBS Two Brothers Sweet and Smokey seasoning
- Chopped chives for garnishing
- Lemon slices for garnishing
For the maple bourbon glaze
- 6 tablespoons bourbon
- ¾ cup pure maple syrup
- Make sure that the plank has soaked according to package recommendations. The time will
vary depending on the size and thickness of the plank. 20 minutes-1 hour.
- Season/rub the salmon with Sweet and Smokey spice mix. Let the salmon sit for 10 minutes at room temperature, until the rub is moistened.
- In the meantime make the glaze: Combine the whiskey and maple syrup in a small saucepan, bringing the mixture to a low boil and reduce by about half. You should have a thick syrup that coats the back of a spoon, about ten minutes.
- Preheat the grill on medium high heat for 5 – 10 minutes. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 – 5 minutes or until it starts to throw off a bit of smoke and crackles lightly.
- Reduce the heat to medium low. Carefully place the salmon, skin side down, on the plank. Cover the grill and cook for 15-20 min, or until it is cooked and flakes, or to your desired doneness, brushing with glaze every 5 minutes or so.
- Remove from grill. Serve immediately garnished with chopped chives and lemon.
Tip: Try serving broccolini with this salmon. The tender broccolini can be sautéed aside the salmon plank in a small cast iron pan with just a drizzle of extra virgin olive oil and a sprinkle of salt and pepper. It will take on some of the flavors of the cedar smoke.