Cedar-Planked Salmon with Maple Soy Marinade

Combine soy sauce, maple syrup, rye whiskey, and wasabi paste in a blender. Process until the mixture is completely uniform. Divide the resulting liquid into two portions and transfer one portion to a resealable plastic bag for later use as a marinade, setting the other portion aside in the refrigerator to serve as a dipping sauce. Place salmon fillets into the bag, coat them with the marinade, and remove any excess air before sealing the bag. Refrigerate the salmon for 4 hours.

Soak cedar planks in water and allow them to rehydrate for at least 2 hours.

Prepare the grill by preheating it to medium-high heat. Remove the salmon fillets from their marinade and place each one on a rehydrated cedar plank. Discard the bag containing the remaining marinade.

Place the salmon fillets on the grill, close the lid, and cook until they break apart easily with a fork, approximately 10 minutes. Serve with the reserved dipping sauce.