Recipe Blog - Feature - Maple Whisky Salmon

Planked Salmon with a Maple-Whisky Glaze

By: Andrea Alden

Something’s fishy around here. No, not strange goings on, but a delicious recipe for Planked Salmon with a Maple-Whisky Glaze. Honestly, I think everyone’s done this recipe and I can see why. It’s delicious. Amazing. Wonderful. Did I mention that it’s also easy and fast? Make this recipe on a weeknight and serve it with your favorite sides. Baby potatoes or rice, seasonal veggies and/or a savory salad. This meal can warm you in the cooler months or make for a great, light and fresh dinner in the summer.

Prep Time
30 Min
Cook Time
15 Min
Yield
4
Difficulty
Easy

Planked Salmon with a Maple-Whisky Glaze

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Ingredients

Directions

Photos

Ingredients

1 side

salmon, skin on

½ cup

whisky, we used Kinsip's Maple Whisky

½ cup

1 to 2

maple planks

1 tbsp.

butter

Lemon pepper to taste

Salt to taste

Favorite sides for serving

Optional Thai red chili, sliced thin

Directions
  1. Soak your maple plank for at least 30 minutes to an hour before starting.
  2. On the side burner of your grill, combine the whisky and maple syrup in a saucepan. Bring to a simmer over medium-low heat, reducing the mixture by about half until it’s thick enough to coat a spoon. *For a more intense flavor experience, add sliced red chilis (seeds and all) to infuse in the simmering glaze.  
  3. While you have the sauce working, light the main burners on your grill and preheat to about 500°F. Once preheated, place the plank onto the grids and warm it for about 5 minutes, or until a little smoky. 
  4. While the plank is heating, season the salmon with salt and lemon pepper to taste. Season the plank with a little more salt and then place the fish, skin side down, onto the plank. 
  5. Reduce the burners to medium-low, you can also turn off the burners directly below the plank leaving the other burners on medium if that would make you more comfortable. Cook for 15 minutes. 
  6. While the salmon is cooking, feel free to brush it with a little of the whisky mixture being reduced on the side burner. 
  7. The salmon is fully cooked to medium-rare (highly recommended by chefs) at 120°F, you may continue cooking until 135°F and rest it for 5 to 10 minutes until you get to an internal temperature of 145°F for well done. 
  8. Once you have removed the salmon to rest and the glaze is fully reduced, stir the butter into the glaze. Serve the rested salmon with your choice of sides and top it with a healthy spoonful of glaze. 

Like I mentioned above. Just about everyone has a recipe like this Planked Salmon with a Maple-Whisky Glaze, but what makes ours special is, well a few things actually. Being able to add the glaze directly to the salmon while it cooks is a fantastic feature of a Napoleon Grill. But what makes this recipe truly unique is the whisky and maple syrup used. Both should be of high quality and utterly authentic. If you can get a whisky, like Kinsip’s Maple Whisky that has been aged in barrels used for maple syrup, all the better. What meals do you make that “everyone” does, but yours is even better because of something special? Tell us about it, share your best BBQ recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.

Happy Grilling!

Recipe Blog - Maple Whisky Salmon - Ingredients

Gather your ingredients and get ready for a delicious time

Recipe Blog - Maple Whisky Salmon - Season

Season the salmon with salt and lemon pepper

Recipe Blog - Maple Whisky Salmon - Plank1

Place the salmon onto the preheated planks

Recipe Blog - Maple Whisky Salmon - Plank2

Periodically brush the salmon with the glaze 

Recipe Blog - Maple Whisky Salmon - Plank3

Remove the cooked fish

Recipe Blog - Maple Whisky Salmon - Glaze

Once reduced, add the butter to the sauce

Recipe Blog - Maple Whisky Salmon - Serve1

Serve family-style

Recipe Blog - Maple Whisky Salmon - Serve2

A side of steamy rice and extra glaze are a must for this dish

Recipe Blog - Maple Whisky Salmon - Serve3

Don't forget a wee dram of whisky

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Recipe Blog - Maple Whisky Salmon - Ingredients

Gather your ingredients and get ready for a delicious time

Recipe Blog - Maple Whisky Salmon - Season

Season the salmon with salt and lemon pepper

Recipe Blog - Maple Whisky Salmon - Plank1

Place the salmon onto the preheated planks

Recipe Blog - Maple Whisky Salmon - Plank2

Periodically brush the salmon with the glaze 

Recipe Blog - Maple Whisky Salmon - Plank3

Remove the cooked fish

Recipe Blog - Maple Whisky Salmon - Glaze

Once reduced, add the butter to the sauce

Recipe Blog - Maple Whisky Salmon - Serve1

Serve family-style

Recipe Blog - Maple Whisky Salmon - Serve2

A side of steamy rice and extra glaze are a must for this dish

Recipe Blog - Maple Whisky Salmon - Serve3

Don't forget a wee dram of whisky