Jack Daniel's Cedar Plank Salmon
- Ready In:
- 2 lbs salmon fillets
- 2 cedar planks (14-inch x 6-inch)
- 6 tablespoons honey dijon mustard (Jack Daniels)
- 1 cup brown sugar
- 1 dash fresh ground pepper
- 1 dash salt
- 1⁄4 cup Jack Daniels Whiskey
- 1⁄4 cup soy sauce
- 2 teaspoons Tabasco sauce
- 1 teaspoon onion powder
- 6 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 1⁄4 cup water
- 4 beef bouillon cubes
- 1 tablespoon shallot, minced
- 2 tablespoons Worcestershire sauce
- Soak cedar planks in salted water for at least 2 hours. Set grill for indirect grilling and heat to medium-high (400-450 degrees). Remove skin from salmon fillets. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
- Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135°F Transfer the salmon and plank to a platter and serve right off the plank, or transfer filets to a serving plate.
- SAUCE: Blend all remaining ingredients in a medium sauce pan and bring to a boil. Simmer on low heat for 10-15 minutes. Be careful that you don't let it get too think, otherwise it will caramelize as it cools due to the brown sugar.
- Serve salmon over a bed of wilted spinach, then drizzle the sauce over the top of it.
- ALTERNATE COOKING METHOD: A direct method to grill the salmon may also be used. If this is preferred, spread the mustard and brown sugar on the salmon but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135°F Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.
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This is a phenomenal recipe. I did a half for just my wife and I and we loved it. Would not change a thing. You have sweet, sour, and spice. I cook the cedar plank in the dome on a Big Green Egg at 600+ until the temp comes up to 135. Then I pull it off and tent for 5 minutes. Don't forget to cook the cedar plank for 3 minutes. Served with stir fry veggies from Trader Joe's. Sprinkle a little sauce on them to. As an off note these websites would be far better if we didn't have to log in.
I made this almost exactly as written- I kept the skin on and after the salmon was cooked, I peeled it off the skin and plated it over the wilted spinach. To say that it was delicious is an understatement. I felt like a gourmet chef and the compliments did not stop. Next time, I will try to cut down a bit on the brown sugar that goes on top of the salmon during cooking (a little sweet for my taste but apparently not everyone else's)