Cedar Plank Salmon with Whisky-Honey Glaze

Ingredients

  • 5 skin-on, boneless salmon fillets (about 150–180 g / 5–6 oz each)
  • Glaze
  • 40 ml whisky
  • ½ cup (120 ml) honey
  • 2 tablespoons (30 g) brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced garlic
  • For grilling
  • 5 untreated cedar planks (food-grade, sized to fit the fillets)

Method: 

  1. Submerge the cedar planks in water for 3–4 hours (or overnight). This saturates the wood so it smoulders and releases aromatic smoke rather than catching fire on the grill.

2. Combine the whisky, honey, brown sugar, Dijon mustard and minced garlic in a small saucepan. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves and the mixture thickens slightly (2–3 minutes). Remove from the heat and allow the glaze to cool completely to room temperature. Using a hot glaze will begin to cook the salmon prematurely.

3. Remove the planks from the water. Brush or spoon a generous coating of the cooled glaze over both sides of each salmon fillet. Place one fillet skin-side down on each plank (the skin acts as a barrier and prevents the flesh from sticking to the wood).

4. Preheat a barbecue to high heat (approximately 200–220 °C / 400–425 °F). Place the loaded planks directly on the grill grates and close the lid. Cook for 10–15 minutes, or until the salmon reaches medium-rare to medium doneness, the flesh should turn an opaque medium-pink and flake easily with a fork, while still remaining moist in the centre.

5. Keep a close eye on the planks; if they begin to flare or catch fire, move them to a cooler part of the grill or briefly spritz with water.

6. Carefully transfer the planks to a heatproof surface. Let the salmon rest for 2–3 minutes before serving. The residual heat will finish cooking the fish gently. Serve the fillets on the planks for a dramatic presentation, or transfer them to plates.