Wildwood Ovens Bourbon Apple Glazed Cedar Plank Salmon Recipe

First, get your cedar plank soaking in water for at least 2 hours; this keeps it from catching fire on the grill and helps it impart a smoky flavor. While that's happening, rinse the salmon under cold water and pat it thoroughly dry with paper towels.

Set a medium saucepan over medium-high heat and add the bourbon (or brandy). Be careful, as the alcohol can ignite; never pour it directly from the bottle. Let the alcohol reduce until only a small amount remains, then stir in the apple juice, brown sugar, and garlic. Continue cooking over medium-high heat until the mixture is reduced to about of the original volume, and it should be slightly thinner than syrup.

While the glaze is reducing, season the salmon on both sides with kosher salt and cracked pepper. Brush the skin side with olive oil, then place the salmon skin-side down on the soaked cedar plank.

Place the cedar plank directly on a medium-high grill, or in a wood-fired oven preheated to 500°F and positioned near the fire. After 10 minutes, start checking the salmon's internal temperature with a probe thermometer, then check every 5 minutes or so.

Once the salmon reaches an internal temperature of at least 100°F, begin brushing on the apple glaze. Repeat this glazing step every few minutes. Cook salmon until