There is something almost magical about cooking salmon on a cedar plank. The aroma of the smoldering cedar adds a subtle flavor that works in perfect harmony with the fish. The result is an unbelievably moist, tender mouthwatering filet.
Thought to have originated in the Pacific Northwest, cedar plank cooking was a preferred method for Native Americans. Due to its abundance, the early cooks utilized cedar planks over open flames to capture the essence of the wood as a seasoning in fish and other meats.
Cedar planks are readily available at most retailers that carry grilling supplies, and also in cooking stores. The planks usually are about 7″ x 15″ in size, and about ¼″ thick. The planks come in packages of four to six and each one can usually be used several times. (Cedar shingles should not be used as many are treated with a fire retardant chemical, therefore I would strongly advise against their use).
Moist and flaky salmon picks up the smokey flavor of cedar. Served with dill butter and lemon, this one is a winner.
- 2 lbs salmon
- compound butter dill ¹
- lemon
- salt and pepper to taste
- cedar plank
-
Soak cedar plank in salt water for at least 2 hours.
-
Heat the grill using all burners. Once hot reduce heat to medium low.
-
Wash the salmon under cool water and pat dry. Lightly season with salt and pepper. (Season just before cooking to avoid the salt from drying the fish)
-
Place the soaked cedar plank in the center of the grill directly over the fire. Allow the plank to heat for about 4 minutes and then turn.
-
Place the salmon on the plank skin side down and top with some slices of compound butter. Arrange lemon around the fish and close the grill. This method uses moist heat and smoke to cook the fish so resist opening the grill.
-
Cook with the lid closed for 15 to 18 minutes. Fish should be slightly wet but flaky when done. Cooking time will vary depending on size of fish and your grill. This salmon weighed 1.5 pounds and cooked in 15 minutes. It is good to keep a spray bottle of water around in case your cedar plank catches on fire. When properly soaked the plank will smolder and smoke, but not turn to flames.
-
¹ Compound butter or maître d’ butter is made by blending together softened butter with lemon, wine, herbs, or seasonings. It is served as an accompaniment to fish, poultry, and meat. For this dish I mixed chopped dill with the softened butter and then formed it into a roll on wax paper. By placing this butter in the freezer for about 15 minutes I was able to slice pieces to place on top of the fish.
I plan 8 oz of salmon per person. I find I get the best results grilling one large piece of fish and cutting into individual portions after cooking. Use a good quality fish. Remember a dish will never be better than the ingredients that go in to it.
