Grilling salmon on a cedar plank is a delicious and flavorful way to prepare this fish. The cedar plank imparts a smoky and aromatic essence to the salmon while also helping to prevent it from sticking to the grill. Here's a step-by-step guide on how to grill salmon on a cedar plank from Papa Ken at Maine Grilling Products.
Ingredients:
- Salmon fillets or steaks
- Cedar plank (food-grade, untreated)
- Olive oil
- Seasonings (salt, pepper, herbs, lemon, etc.)
- Optional: marinade or glaze of your choice (e.g., honey mustard, teriyaki, maple)
Instructions:
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Prepare the Cedar Plank:
- Soak the cedar plank in water or soak in Chardonnay for at least 1-2 hours before grilling. This helps prevent the wood from catching fire on the grill.
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Preheat the Grill:
- Preheat your grill to medium-high heat, around 350-375°F (175-190°C). If you have a two-zone grill, have one side on high heat and the other on low heat.
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Season the Salmon:
- Brush both sides of the salmon with olive oil to prevent sticking and enhance flavor.
- Season the salmon with your choice of seasonings. Simple salt and pepper work well, but you can also add herbs, lemon zest, or other preferred seasonings.
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Prepare the Plank:
- Remove the soaked cedar plank from the water or Chardonnay and pat it dry.
- Optional: Brush the plank with a bit of olive oil to prevent the salmon from sticking further.
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Place the Salmon on the Plank:
- Lay the seasoned salmon fillets or steaks on the cedar plank, skin-side down if applicable.
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Grill the Salmon:
- Carefully place the cedar plank with the salmon on the grill grates.
- Cover the grill and cook the salmon indirectly. This means placing the plank on the cooler side of the grill, away from the direct flames. If you have a two-zone grill, this is where the low-heat side comes in handy.
- Grill for about 12-20 minutes, depending on the thickness of your salmon fillets. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
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Optional Glazing:
- If you want to add a glaze or marinade, apply it to the salmon during the last 5-10 minutes of cooking. This allows the glaze to caramelize without burning.
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Serve:
- Carefully remove the cedar plank from the grill using oven mitts or tongs.
- Let the salmon rest for a few minutes before serving. This allows the juices to redistribute and ensures a moist, flavorful result.
Grilling salmon on a cedar plank is not only a tasty way to prepare it but also adds a unique smoky flavor to the dish. Be sure to keep a close eye on the grill to prevent the plank from catching fire, and always exercise caution when handling hot planks and salmon. Enjoy! Papa Ken