Soak Cedar Planks With Bourbon For Unforgettable Grilled Salmon

Soaking cedar planks in bourbon before grilling salmon can elevate your dish to an extraordinary level of flavor. This method infuses the fish with a subtle, smoky essence while retaining its natural juiciness. Begin by selecting high-quality cedar planks, ensuring they are untreated and food-safe. Submerge them in a mixture of bourbon and water for at least an hour, allowing the wood to absorb the rich aromas and flavors of the bourbon. As the planks soak, the alcohol helps to break down the wood fibers, enhancing the release of aromatic compounds during grilling. Once the planks are ready, preheat your grill to medium-high heat. Place the seasoned salmon fillets on the soaked cedar planks. The grilling process gently steams the fish, imparting a mild, sweet smokiness from the cedar and a hint of caramelized bourbon. This method not only adds depth to the salmon but also keeps it moist and tender. The infusion of bourbon complements the natural richness of the fish, creating a harmonious balance of flavors. The result is a succulent, flavorful grilled salmon that leaves a lasting impression. Serve it with your choice of sides for a memorable culinary experience that is both simple and sophisticated.