Wakeman's Bourbon Brown Sugar Plank Grilled Salmon

Recipe by Sophaholic
READY IN: 25mins


  • 2
    tablespoons vegetable oil (I like to use lemon olive oil)
  • 1
    tablespoon soy sauce (the tamari is great)
  • 3
    tablespoons Bourbon (or whiskey, chardonnay or a liquor of your choice that is sweet, rum would probably work, brandy too)
  • 1
    teaspoon ground fresh ginger (I buy the jar of minced ginger from TJ's or safeway, it keeps for ages in the fridge and is great fo)
  • 1 -2
    tablespoon brown sugar
  • 1
    tablespoon fresh lemon juice (one half lemon will do)
  • 2
    lbs salmon fillets, with skin


  • Soak a 10 inch long, 6" to 8" wide, construction grade cedar plank 3/4" thick, in water for at least 24 hours before making the recipe.
  • Make sure you keep the wood submerged by weighing it down with cans.
  • Start your barbecue and heat it to high.
  • place salmon in shallow, non-metallic dish. combine all but the lemon juice and pour on salmon, turning to coat and let sit at least 20 minutes.
  • Put the plank on the BBQ and sprinkle with a little coarse salt.
  • Close the cover for a couple of minutes or just until the top of the plank is nearly dry.
  • Note: Keep a spray bottle of water close at hand in case the wood starts to burn.
  • Place the filets on top of the plank.
  • If your BBQ has two burners, turn off the one beneath the wood.
  • If not, turn the heat to the lowest setting.
  • Close the cover and cook for about 10- 12 minutes or until nearly cooked all the way through.
  • Don't overcook.
  • Once salmon is planked and cooking, pour leftover marinade into small saucepan, squeeze in lemon and simmer until reduced to glaze consistency,.
  • basically as long as the salmon cooks ( 10-15 mins). you now have a fab sauce to drizzle on the salmon before serving! bon apetit!