Must-Make Bourbon Apple Glazed Cedar Plank Salmon
By: Leah Rodrigues
Published: June 19, 2012

This Bourbon apple glazed cedar plank salmon is a must-make summer dish.  A two pound salmon filet is cooked to perfection atop a cedar plank on the grill.  Before serving it is brushed with a homemade Bourbon apple glaze that is absolutely incredible with the fish.  Cedar planks are widely available at kitchenware stores and online.  It imparts a delicious flavor to whatever is being cooked on it.  Serve your Bourbon apple glazed salmon with a fresh green salad an grilled new potatoes.
Bourbon Apple Glazed Cedar Plank Salmon
Ingredients:



2 pounds Salmon Filet
1 cup Apple Juice
1/4 cup Bourbon Whiskey, or Brandy
1/4 cup Brown Sugar
2 Garlic Cloves (minced)
1 Cedar Plank
TT Kosher salt
TT Fresh cracked black pepper.
 
Directions:
 








Soak cedar plank in water for 2 hours. Rinse salmon under cold water and pat dry with paper towels. Place a medium sauce pan over medium high heat and add bourbon or brandy. Use caution as the alcohol can ignite; never pour directly from the bottle. When alcohol is reduced and there is only a small amount left, add apple juice, brown sugar, and garlic. Continue to cook over medium high heat until reduced to about ¼ of the original volume (should be slightly thinner than syrup).


   
Season salmon with salt and pepper on both sides, brush skin side with olive oil and place on cedar plank, skin side down. Place cedar plank on a medium high grill, or in a wood fired oven pre-heated to 500°F near the fire. Use a probe thermometer to check the internal temperature of the salmon after 10 minutes, and every 5 minutes or so thereafter. Once the salmon has an internal temperature of at least 100°F, brush on the apple glaze that you made earlier, repeat this step every few minutes. Cook salmon until

Soak cedar plank in water for 2 hours. Rinse salmon under cold water and pat dry with paper towels. Place a medium sauce pan over medium high heat and add bourbon or brandy. Use caution as the alcohol can ignite; never pour directly from the bottle. When alcohol is reduced and there is only a small amount left, add apple juice, brown sugar, and garlic. Continue to cook over medium high heat until reduced to about ¼ of the original volume (should be slightly thinner than syrup).


     
Season salmon with salt and pepper on both sides, brush skin side with olive oil and place on cedar plank, skin side down. Place cedar plank on a medium high grill, or in a wood fired oven pre-heated to 500°F near the fire. Use a probe thermometer to check the internal temperature of the salmon after 10 minutes, and every 5 minutes or so thereafter. Once the salmon has an internal temperature of at least 100°F, brush on the apple glaze that you made earlier, repeat this step every few minutes. Cook salmon until

Comments:
Larry Hinzman
June 20, 2012

Love the recipe, tried it and loved it.  Anyone who loves seafood and the grill needs to plank it.