19 August, 2020
Cedar-Planked Salmon
Cedar-Planked Grilled Salmon
Plank grilling, also known as planking, is a fragrant and delicious taste sensation through the smoky-savory flavor cedar infuses into the fish as it cooks.
Equipment
- Gas or Charcoal Grill
- Cedar Plank(s)
Ingredients
- 1 tbsp Olive Oil (to coat the cedar plank, so fish does not stick)
- 2 Pounds Salmon Filet
- 1 Sliced Red Tomato
- 1 Sliced Lemon
- Pinch Salt and Pepper to taste
- Pinch Fresh or dried dill
- 2 liters white wine (optional – for soaking planks)
Instructions
- Purchase salmon filet in your local grocery store, or use self-caught salmon.
- Purchase a couple of tomatoes, lemons and dill (fresh or dried is fine).
- Pre-heat grill, medium indirect heat, about 350°F.
- Rub cedar plank(s) with olive oil to prevent the fish from sticking to the wood.
- Cut and place salmon filet(s) on olive oil-rubbed plank surface.
- Brush the salmon with a thin layer of olive oil.
- Place a slice of tomato, next to a lemon slice, on top of salmon (adds flavor and prevents fish from drying out)
- Cover the grill and cook until cooked through, around 15 to 20 minutes, or until opaque and flaky. Thicker sides of salmon might take close to 30 minutes.
- The internal temperature of the salmon should be 135 degrees F. Don't overcook the salmon.
- For a nice table presentation, transfer the cedar plank to a platter, or to individual plates, and serve/eat right off the cedar plank.
- Leftovers can be refrigerated in an airtight container for up to 2 days.
Notes
HISTORY:
Native American tribes in the Pacific Northwest were the first people who utilized cedar planks, to secure the fish to a surface (so it wouldn’t slide into the fire), as well as adding a unique flavor. I once had the “real deal” in 1997. Our friends Al and Karen took me and my wife, on a boat, to the Squaxin Island Indian Reservation, located in the Puged Sound, off the coast of Seattle, in Washington, in the United States. It was prepared by the Squaxin Island people, the way they have done it for thousands of years: on a cedar plank! ABOUT THE PROCESS:
As the fish cooks and the plank heats up, this moisture rises out of the plank and pulls the characteristic flavors of Cedar with it. This essentially infuses the salmon with a fresh wood flavor and allows the fish to gently steam as the plank acts as a barrier between it and the flames in your grill. ABOUT CEDAR PLANKS:
I would not recommend reusing cedar planks for two main reasons.
Native American tribes in the Pacific Northwest were the first people who utilized cedar planks, to secure the fish to a surface (so it wouldn’t slide into the fire), as well as adding a unique flavor. I once had the “real deal” in 1997. Our friends Al and Karen took me and my wife, on a boat, to the Squaxin Island Indian Reservation, located in the Puged Sound, off the coast of Seattle, in Washington, in the United States. It was prepared by the Squaxin Island people, the way they have done it for thousands of years: on a cedar plank! ABOUT THE PROCESS:
As the fish cooks and the plank heats up, this moisture rises out of the plank and pulls the characteristic flavors of Cedar with it. This essentially infuses the salmon with a fresh wood flavor and allows the fish to gently steam as the plank acts as a barrier between it and the flames in your grill. ABOUT CEDAR PLANKS:
- Purchase grilling planks at your local grocery store, your local hardware or home-improvement store. Consider online options as well!
- Long cedar blanks are more economical and will accommodate a whole slap of salmon. If you are only grilling for 1 or 2 people, consider cutting the board in two pieces.
- Western Red Cedar is the most common planking wood. Make sure it is not treated cedar!
- Soak your cedar planks in water, for at least one hour (three or four is better).
- Weigh down the plank with a heavy pot or bowl as it soaks, so it’s completely immersed.
- If you don’t have a large enough container to soak your cedar plank(s) in water, consider buying an aluminum foil baking tray, available in your local grocery store, for around $ 4.00. You can reuse the baking tray many times!
- This helps prevent the wood from catching on fire while you cook.
- Watch for occasional flare-ups. Keep a water spray bottle handy.
- The soaked plank also helps to keep the food moist while it’s cooking.
- Try soaking the plank in an inexpensive white wine (instead of water) for an interesting flavor variation.
I would not recommend reusing cedar planks for two main reasons.
- The bottom (and often times sides) are charred and the plank will take on the flavor of whatever you grilled on it.
- Likely, the essential oils from the wood will be used up from the first round of grilling.