Wakeman's Bourbon Brown Sugar Plank Grilled Salmon

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“Arr! Walk the plank matey! This is some of the tastiest salmon you'll ever have. (Kindly shared by Nicole and Jerry Wakeman.)”

Ingredients Nutrition

  • 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
  • fresh ground pepper
  • 1 tablespoon fresh lemon juice (one half lemon will do)
  • 2 lbs salmon fillets, with skin


  1. 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.
  2. Make sure you keep the wood submerged by weighing it down with cans.
  3. Start your barbecue and heat it to high.
  4. 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.
  5. Put the plank on the BBQ and sprinkle with a little coarse salt.
  6. Close the cover for a couple of minutes or just until the top of the plank is nearly dry.
  7. Note: Keep a spray bottle of water close at hand in case the wood starts to burn.
  8. Place the filets on top of the plank.
  9. If your BBQ has two burners, turn off the one beneath the wood.
  10. If not, turn the heat to the lowest setting.
  11. Close the cover and cook for about 10- 12 minutes or until nearly cooked all the way through.
  12. Don't overcook.
  13. Once salmon is planked and cooking, pour leftover marinade into small saucepan, squeeze in lemon and simmer until reduced to glaze consistency,.
  14. 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!

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