Talk Of The Town


Cedar Plank Salmon from Bonefish Grill

Posted at 11:55 AM, Feb 11, 2019
and last updated 2019-02-11 12:55:44-05

Chef Matt made Old Fashioned Cedar Plank Salmon with a Maple Bourbon Glaze.
Bonefish Grill has two area locations:
3010A Mallory Lane, Franklin, (615) 771-1025
505 N. Thompson Lane, Murfreesboro, (615) 217-1883.
For more information visit and follow Bonefish Grill on Facebook, Twitter and Instagram.

Recipe is below:

Old Fashioned Cedar Plank Salmon


o 2 each Cedar Planks (Find these at your local grocery store or online)

o Olive Oil Spray

o 2 each 7-8 oz Salmon Fillets, Skin Off

o 2 TBSP + 2 tsp Maple Bourbon Glaze (Recipe Below)

o Sea Salt and Freshly Cracked Black Pepper to taste

o 1 ½ fl oz Cherry Gastrique (Recipe Below)

o 1/2 tsp Parsley, Chopped

o 1/2 tsp Orange Zest

o Your Favorite Side Items


1. Soak the cedar planks in water for 6-12 hours.

2. Lay out the cedar planks on a sheet tray with the smoother side up.

3. Spray each cedar plank with olive oil for 2-3 seconds.

4. Preheat the oven to 350°F.

5. Place the salmon fillets in a small bowl and add 2 tablespoons of the maple bourbon glaze.

6. Gently massage the glaze into the salmon.

7. Place the glazed salmon fillets onto the center of each cedar plank.

8. Wipe off any drippings from the glaze.

9. Sprinkle a pinch of salt and pepper over each piece of salmon.

10. Place the salmon in your preheated oven for 30-35 minutes until done and salmon can be easily flaked with a fork.

11. Remove from the oven and spoon 1 teaspoon of maple bourbon glaze over each piece of salmon.

12. Ladle 3/4 fl oz of cherry gastrique with whole cherries over each piece of salmon.

13. Transfer the cedar planks to a plate and garnish each with a ¼ tsp of parsley and orange zest.

14. Serve with your two favorite sides.

Maple Bourbon Glaze


o 1/4 Cup Maple Syrup

o 1/4 Cup Bourbon

o 1/4 Cup Dijon Mustard

o 1/4 Cup Soy Sauce

o 1/4 Cup Canola Oil


1. Combine all ingredients in a mixing bowl.

2. Whisk well until all ingredients have been combined.

3. Keep at room temperature until ready to use.

Cherry Gastrique


o 1/4 fl oz Red Wine Vinegar

o 2 TBSP Butter, Unsalted


1. Strain and reserve all the cherry juice in a medium size sauce pot.

2. Remove and discard the stem from each cherry while also ensuring the pits have been removed.

3. Add the cherries to your sauce pot with the reserved juice.

4. Bring the sauce pot to a boil over medium high heat.

5. Simmer for 10-15 minutes or until the juice has a syrup-like consistency.

6. Add the red wine vinegar and butter.

7. Mix well and continue cooking for two minutes until the butter has been incorporated.

8. Reduce the heat to low and keep warm until plating the salmon.