Cedar Plank Salmon

Grilling salmon on a cedar board is a fantastic way to revitalize your rotation of salmon and grill recipes. The salmon benefits from the sweetly smoldering wood, which becomes a serving tray of sorts – it’s both easy to grill and easy to clean.

Cooking on a cedar board is not new. It is a method used by several Pacific Northwest Indian tribes. Salmon is a central theme in their lives – they are known as The Salmon People.

I’ve planked countless meals on my backyard grills, but nothing brings more joy than reviving one of the classics: cedar plank salmon. What sounds technically complicated is a forgiving barbecue adventure. This recipe yields tender, flaky salmon with the distinct sweet smoke flavor coupled with the bright taste of lemon and dill. It’s so memorable I wonder why I don’t grill it more often. I should.

Benefits of grilling salmon on a cedar plank

There’s one benefit of planked salmon that’s guaranteed to catch the eye of any seafood griller: The salmon will not stick to the grate. While this isn’t proof of the final meal, but of the cooking process, the ability to grill fish and not worry about half of it sticking to the grates is definitely a selling point.

The salmon won’t stick because it’s grilled on the board that doubles as a serving tray. The plank also provides a layer of flexibility. Unlike cooking fish directly on the grates, where it must be removed after cooking, the plank increases cooking time, giving you an extra minute or two to remove it in case you’re busy doing something else.

salmon suggestions

When buying salmon, I always look for wild-caught salmon. While an entire salmon fillet can be planked, you’ll need a very large board. I prefer to portion it out in 8-ounce fillets. The increased surface area of ​​the salmon opens it up to absorb more flavor from the plank and smoke. It’s also easier to serve.

I’ve tried both ways over the years and have come to this conclusion It’s best to leave the skin on. It’s more work removing the skin and at the end of the day the results are negligible.

Over the cedar plank

Cedar is the most common wood used for planks. However, this fragrant softwood does not have the monopoly on the grill. Eagle and cherry are also worth considering.

The key to cooking on wood is making sure the wood is food safe. No matter how inviting the wood selection at your local hardware store, stick to properly sourced wood that’s made specifically for grilling. You can most likely find it at your local grocery store.

Can a plank be reused? Absolutely! I often get two or three cooks off a single board. Simply clean the skin and any residue with soap and water. As long as the plank hasn’t picked up too much heat, it’s ready for a rep.

Tips for grilling cedarwood salmon

• Soak the plank in water for 30 minutes before use. This gives it the strength to withstand heat for long periods of time. You can grill a plank without soaking it, but be prepared as it burns much faster and cannot be left on high heat for long.
• Before you cook the salmon, you need to “cook” the board. Heating the board sets the stage for it to smolder sooner – which is where most of the flavor and smell comes from – once you place the salmon on it.
• Move the planked salmon between direct and indirect heat to maximize the salmon’s cooking time on the board. The direct heat – right above the lit coals or burners – smolders the board and creates smoke and flavor. Using indirect heat – with no coals or lit burners underneath – the fish finishes cooking without landing on a flaming life raft in the center of the grill.
• The salmon is ready when the flesh is opaque and comes away easily with a fork. For temperature, I’m looking for 135º F with an instant-read thermometer.

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