Cedar Plank Grilling
Photo by Rick Wetherbee

Plank Grilling Tips

  • Soak planks in water for at least one hour to produce maximum smoke and prevent the plank from burning on the grill.
  • Keep the plank soaking in water until the grill is ready, then remove plank from water and allow to drain.
  • Set grill for indirect grilling and preheat to medium heat. For charcoal grilling, once briquettes are dotted with gray ash, move equal amounts to opposite sides, add several more briquettes to each mound of coals, and place the plank over indirect heat, in between the coals.
  • Place fish directly on the charred surface of the plank. Lightly brushing the plank with cooking oil will help prevent fish from sticking to the board.
  • Keep the grill’s lid closed and open vents as needed to surround the food with smoke and maintain temperature.
  • Stay with the grill and be sure to check the fish every 5 minutes or so. Keep a water filled spray bottle handy to douse any flare-ups should the plank start to burn.
  • Once fish is done, use oven mitts to remove the plank from the grill onto a large cookie sheet. (The plank will be hot.)
  • After grilling, wash the used plank with soap and water, rinse and let dry. Most grilling planks can be reused two to three times — just be sure to soak the wood before each use.
  • When grilling season comes to a close you can continue the party indoors and cook with the plank in the oven.

Purchase a plank

Any untreated wood good for smoking can be used as grilling planks. Western red cedar is the most popular, but alder, maple, hickory and cherry or apple also work well. You can make your own or buy grilling planks online, at specialty stores, or home improvement centers such as Lowe’s. Grilling planks vary from 6 to 8 inches wide, 12 to 15 inches long, and up to an inch thick.

Salmon celebration

Cooking salmon on a plank is a flavorful way to enjoy fish at its best. The smoldering plank infuses fish with a subtle smoky flavor as the steam from the wood seals in the salmon’s natural flavors and juices.

This age-old culinary method first originated with coastal Native Americans. Back then, salmon was pegged to cedar or alder boards staked upright around an open pit fire and cooked. Today the tradition has evolved to the backyard grill with wood grilling planks. And plank grilling removes the need to flip the fish, making this grilling technique practically foolproof. — Kris Wetherbee

SALMON RECIPES

Lemon-Mustard
Cedar-Planked Salmon

Ingredients

Soak the cedar plank in water for at least two hours. Prepare grill. In a small bowl, combine lemon juice, soy sauce, mustard, honey, both oils and garlic powder. Brush part of the sauce on the flesh side; keep remaining sauce refrigerated.

Place soaked plank on hot grill grate, close lid, and grill for 5 minutes or until the bottom is lightly charred. Carefully turn plank over and move to the cool side of the grill.

Place salmon, skin side down, on charred side of plank. Cover and grill 15 to 30 minutes or until fish flakes easily when tested with a fork. Baste the fish with the remaining sauce every 5 to 10 minutes. Cooking time will vary depending on grill temperature and size and thickness of the fish.

Alder Planked Salmon in an Apple Barbecue Style Marinade
Photo by Rick Wetherbee

Alder-Planked Salmon in an Apple Barbecue Style Marinade

Ingredients

Soak the alder plank in water for at least two hours. Combine the pineapple juice, apple butter, barbecue sauce, chopped green onions and thyme sprigs in a large resealable plastic bag. Shake to combine. Add fish and seal. Marinate in refrigerator for an hour, turning once.

Prepare grill. Place soaked plank on hot grill grate, close lid, and grill for five minutes or until the bottom is lightly charred. Turn plank over and move to the cool side of the grill.

Remove fish from marinade; discard marinade. Place salmon, skin side down, on charred side of plank. Cover and grill 15 to 30 minutes or until fish flakes easily with a fork. Cooking time will vary depending on the grill temperature and the size and thickness of the fish.