Cedar Plank Salmon

By Todd Martin July 10, 2024 5 mins read 189 Views

Three things that work together in harmony are scotch, salmon, and the grill. This Cedar Plank Salmon is proof that you can mix all three with phenomenal results.

The cedar plank is coated in Ardbeg Scotch and dried before hitting the grill. The combination of flavors yields a slightly smoky, delicate peat infused fish. Serve this planked salmon as an appetizer or main dish along with a glass of scotch. You’ll be pleasantly surprised at how much they compliment each other. Ardbeg Scotch has a rich history. If you’re an avid scotch drinker or just interested in learning more about this product, you can find more here.

If you are not a fan of scotch, use your favorite whiskey or bourbon instead. Salmon is a versatile fish that can withstand different flavor profiles. The most important thing is to have fun with this recipe and find what works best for you.

Ingredients

Ardbeg Scotch (10 year) or sub with your favorite scotch, bourbon, or whiskey
Salmon fillet (medium t large sized)
A cedar plank (large enough to accommodate the fillet)
Lemon, olive oil, rosemary, and spices
A clean, food-safe spray bottle

Prepping the plank and salmon

Thirty minutes before cooking, combine 2 tablespoons of water with 2 tablespoons of Ardbeg Scotch in a small spray bottle.
Spray the cooking side of the cedar plank with the mixture. Do this a few times if needed. Let the plank dry on a clean surface.
Preheat grill for medium-high heat (or 375 degrees F).
Combine the juice of 1 lemon with 2 tablespoons Ardbeg and the olive oil.
Slice the remaining lemon into 3-4 pieces, discarding the ends.
Submerge slices into the lemon juice mixture for 5 minutes to absorb the scotch flavor. Transfer slices to a clean plate.
Place salmon, skin side down, on the Scotch treated plank.
Brush the salmon with the same mixture used for the sliced lemons—season with salt, black pepper, garlic powder, and rosemary.
Arrange the lemon slices on top of the filet.

Plank Grilling the Salmon

Place the cedar plank on the grill. Close the lid, and cook until the internal temperature at the thickest part of the salmon reaches 145 degrees F.
To impart more scotch flavor, lightly brush the salmon with a bit of extra lemon-scotch mixture as it cooks.
Once cooked, remove the planked salmon from the grill and place it on a heat-resistant surface.
Let the salmon rest for a few minutes. Top with flaked salt before serving.
Serve as an appetizer, or enjoy as a main course with your favorite grilled vegetables. Remember that the scotch flavor will be subtle.

Tips

For added scotch flavor, spray the cedar plank up to three separate times. Don’t rush the process. Spray, wait 10-15 minutes and repeat.
Let the lemons steep in the scotch mixture longer for a more robust flavor.
Use a finishing salt like plain flaked salt, smoked salt, rosemary salt, or truffle salt before serving. Keep the salt to a minimum, as it can alter the scotch flavor. A light sprinkling will do.

Serving

This versatile cedar plank salmon can be served as an appetizer along with toast rounds, finely diced red onions, capers, and cream cheese. You can also serve this dish with table crackers or bagel chips.

For a full meal, serve salmon along with these delicious sides:

Cedar Plank Salmon

The cedar plank is coated in Scotch (or bourbon) then dried before hitting the grill. The combination of flavors yields a slightly smoky, delicate peat infused fish.

Course Appetizer, Main Course

Cuisine American BBQ, American Food, Fusion

Keyword Arbeg Scotch, Ardbeg BBQ, Ardbeg fish, Ardbeg scotch recipes, cedar plank salmon, grilled fish, grilled fish recipes, plank salmon, plank salmon recipe, Scotch BBQ

Prep Time 12

Cook Time 25

Total Time 37

Servings servings

Calories 186kcal

Author Derrick Riches and Sabrina Baksh

Ingredients

1 pound salmon filet
1 cedar plank large enough to accommodate the filet
2 lemons
1/4 cup Ardbeg Scotch 10 year
1 teaspoon olive oil
1 teaspoon salt use less if preferred
½ teaspoon fresh rosemary chopped
¼ teaspoon garlic powder
Few pinches of black pepper
2 tablespoons water

Instructions

Thirty minutes before cooking, combine 2 tablespoons of water with 2 tablespoons of Ardbeg Scotch in a small spray bottle.
Spray the cooking side of the cedar plank with the mixture. Do this a few times if needed. Let the plank dry on a clean surface.
Preheat the grill to medium-high heat (or 375 degrees F).
Combine the juice of 1 lemon with 2 tablespoons of Ardbeg (spirit of choice) and the olive oil.
Slice the remaining lemon into 3-4 pieces, discarding the ends.
Submerge slices into the lemon juice mixture for 5 minutes to absorb the scotch flavor. Transfer slices to a clean plate.
Place salmon, skin side down, on the Scotch-treated plank.
Brush the salmon with the same mixture used for the sliced lemons—season with salt, black pepper, garlic powder, and rosemary.
Arrange the lemon slices on top of the filet.
Place the cedar plank on the grill. Close the lid, and cook until the internal temperature at the thickest part of the salmon reaches 145 degrees F.
To impart more scotch flavor, lightly brush the salmon with a bit of extra lemon-scotch mixture as it cooks.
Once cooked, remove the planked salmon from the grill and place it on a heat-resistant surface.
Let the salmon rest for a few minutes. Top with flaked salt before serving (optional).
Serve as an appetizer with small pieces of toast, capers, and red onions, or enjoy as a main course with your favorite grilled vegetables. Remember that the scotch flavor will be subtle.