in the refrigerator for 2 hours. after 2 hours, wash the cure off the salmon and pat dry.
prepare your grill. you want medium heat with lots of smoke. in a small sauce pan combine the syrup and bourbon. slightly reduce, remove from the heat and swirl in the butter.
place the salmon, skin side down on the grill in a cooler spot on the grill. indirect heat works best. as the salmon cooks, brush the maple/bourbon glaze on. continue brushing the glaze on the salmon until the glaze is gone. when the salmon is cooked (just over medium is perfect), remove from the grill and serve right away. 