Cedar Plank Salmon: The Ultimate Guide to Smoky Flavor

I've always been a bit of a grill fanatic. There's something about the smell of food cooking over an open flame that just gets me going. And when it comes to grilling fish, there's no better way to do it than on a cedar plank. The smoky flavour that the cedar imparts to the salmon is absolutely divine, and it's a flavour that I can never get enough of. So, I thought I'd share some of my tips and tricks for grilling the perfect cedar plank salmon. Let's get started!

Part 1: Choosing the Right Plank

The Importance of Cedar

Now, you might be thinking, "Why cedar? Why not any old plank of wood?" Well, cedar is the key to that signature smoky flavour. It's got a natural aroma that infuses the fish as it cooks. Plus, it’s got this fantastic ability to resist burning, so you can grill at a higher temperature without worrying about it catching fire. But don't just grab any old cedar plank. We want a specific kind, one that’s not treated with anything nasty.

Types of Cedar Planks

The best option is a food-grade cedar plank. You’ll find these at most decent supermarkets or kitchen shops. They're usually about 12 inches long and 6 inches wide, and they come in different thicknesses. I personally prefer the thicker ones because they tend to hold their heat a bit better. You can also get fancy with different shapes. I’ve even seen heart-shaped planks, which would make a great gift for a salmon-loving friend, right? But the important thing is that they’re made from real cedar and safe to use with food.

Avoid using cedar planks that are labelled as "pressure-treated" or "treated for outdoor use." These planks are often treated with chemicals that are toxic to humans and should never be used for cooking.

Part 2: Preparing the Plank

Soaking is Key

Before you even think about putting that plank on the grill, it needs a good soak. This is a crucial step, folks. You need to soak the plank in water for at least 30 minutes, but I usually give it an hour. The water will help the plank to stay moist during grilling and also make it less likely to catch fire.

The Water Choice

Now, here's a little tip I learned from my dad: add a splash of white wine or apple cider vinegar to the soaking water. It's a secret ingredient that really enhances the flavour of the salmon, so don't skip it! The acidity in these liquids helps to bring out the natural flavours of the cedar and adds a subtle tang to the salmon.

Make sure the plank is fully submerged in the water. You can use a large bowl, a bucket, or even your kitchen sink. If you're using a sink, be sure to drain it thoroughly before filling it with water to soak the plank.

Part 3: Choosing the perfect salmon

Choosing a Filet

The salmon itself is the star of the show, so it's important to choose a good one. I always go for a fresh, skin-on filet that’s about 1.5 inches thick. Look for one with a nice, bright colour and a firm texture. If you’re buying frozen, make sure it's thawed properly in the fridge, not at room temperature.

Skin-on Salmon

There's a reason why I always go for skin-on salmon. Not only does the skin help keep the salmon moist during cooking, but it also adds a delicious, crispy texture that I just can't resist. And don't worry about removing the skin later; it actually helps keep the salmon together on the plank and prevents it from falling apart during grilling. The skin also acts as a barrier, preventing the salmon from drying out too quickly.

If you're really concerned about the skin, you can score it with a sharp knife before grilling. This will help the skin to crisp up more evenly and prevent it from curling up during cooking.

Part 4: Seasoning the Salmon

Keeping it Simple

Okay, here’s where I’m going to share one of my biggest secrets – less is more when it comes to seasoning salmon. You don’t want to mask the natural flavour of the fish with too many spices. I go for a simple combination of salt, pepper, and a squeeze of lemon juice.

Adding a Touch of Smokiness

For an extra kick of flavour, you can add some smoked paprika or chili flakes. Or, if you're feeling adventurous, try a sprinkle of dried rosemary or thyme. Just don’t go overboard – a little bit goes a long way.

Seasoning the salmon right before grilling is important. This will prevent the salt from drawing out moisture from the fish and will allow the spices to adhere better.

Part 5: Placing the Salmon on the Plank

Getting Ready to Grill

Once your plank is soaked and your salmon is seasoned, it’s time to get grilling. Place the salmon on the soaked plank, skin-side down. The plank should be nice and moist, so don't worry about it sticking. If you’re really nervous, you can drizzle some olive oil on the plank before placing the salmon.

Preheating the Grill

Preheat your grill to medium-high heat. If you’re using a gas grill, you can set the burners to medium-high. If you’re using a charcoal grill, make sure the coals are glowing red and covered in a thin layer of ash.

If you have a gas grill, you can use a heat diffuser to prevent the cedar plank from burning too quickly. A heat diffuser is a metal plate that sits between the flames and the plank, helping to distribute the heat more evenly.

Part 6: Grilling the Salmon

Keeping a Close Watch

Now, here comes the fun part. Carefully place the plank on the grill, making sure it's directly over the heat source. Close the lid of the grill and let the salmon cook for about 15-20 minutes, or until it reaches an internal temperature of 145°F. Be sure to keep an eye on the plank and make sure it doesn't catch fire. If it starts to smoke too much, reduce the heat or move the plank to a cooler part of the grill.

Turning the Salmon

You don't need to flip the salmon during cooking. The cedar plank will do all the work. The heat from the grill will gently steam the salmon, cooking it evenly from the bottom up. The plank will also help to keep the salmon moist and prevent it from drying out.

If you're using a charcoal grill, you may need to add more coals to the grill during cooking to maintain a consistent temperature. The amount of time it takes to cook the salmon will vary depending on the size and thickness of the fish, as well as the heat of your grill.

Part 7: Checking for Doneness

Using a Thermometer

The best way to tell if your salmon is cooked through is to use a meat thermometer. Insert it into the thickest part of the salmon, making sure not to touch the bone. The salmon should reach an internal temperature of 145°F. This will ensure that the salmon is cooked through but still juicy and tender.

Looking for the Signs

You can also check for doneness by looking at the salmon. When it's cooked, the flesh will be opaque and flake easily with a fork. The skin will also be crispy. If the salmon is still translucent or raw in the center, it needs to cook for a little longer.

overcooked salmon will be dry and flaky. If you're unsure, it's always better to err on the side of caution and cook it for a few minutes longer.

Part 8: Serving the Salmon

Resting the Salmon

Once the salmon is cooked, remove it from the grill and let it rest for a few minutes before serving. This will allow the juices to redistribute, making for a more tender and flavorful salmon. You can transfer the salmon to a cutting board or platter to rest.

Garnishing the Salmon

To serve, you can simply place the salmon on a plate and garnish it with a sprig of fresh dill or parsley. For a more elaborate presentation, you can serve the salmon on a bed of roasted vegetables or a side of rice.

You can also serve the salmon with a drizzle of lemon juice or a squeeze of lime. A simple sauce of butter, lemon juice, and herbs can also enhance the flavor of the salmon.

Part 9: Exploring Variations

Citrus Flavors

For a twist on the classic cedar plank salmon, try adding a citrus twist. You can squeeze some lemon or lime juice over the salmon before grilling, or even add a few slices of citrus fruit to the plank. The citrus juice will add a bright and tangy flavour to the salmon and will help to cut through the richness of the fish.

Spice it Up

If you like things a bit spicier, you can add a pinch of chili powder, cayenne pepper, or a sprinkle of crushed red pepper flakes to your seasoning mix. You can also try adding a bit of smoked paprika or chipotle powder to the seasoning mix to add a smoky and spicy flavor to the salmon.

Adding Vegetables

For a complete meal, you can grill vegetables alongside the salmon on the plank. Asparagus, zucchini, bell peppers, and onions are all great options. Try grilling cherry tomatoes, mushrooms, or even pineapple slices for a sweeter taste. Just be sure to cut the vegetables into bite-sized pieces and place them around the salmon on the plank.

If you're grilling vegetables, be sure to adjust the cooking time accordingly. Some vegetables, like asparagus, will cook much faster than others, like zucchini. You may need to move the vegetables to a cooler part of the grill or remove them from the plank before the salmon is fully cooked.

Part 10: Tips and Tricks

Here are a few extra tips to help you get the most out of your cedar plank salmon experience:

• Use a grill brush to clean your grill before cooking to avoid any unwanted flavors from leftover food.
• If you're using a charcoal grill, make sure the coals are evenly distributed to ensure that the salmon cooks evenly.
• Don't be afraid to experiment with different seasonings and marinades. You can also try using a dry rub or a marinade to add extra flavor to the salmon.
• If you're unsure about the internal temperature of the salmon, err on the side of caution and cook it a bit longer.
• To prevent the plank from sticking to the grill, lightly oil it before placing it on the grill. You can use olive oil, vegetable oil, or even a non-stick cooking spray.
• After grilling, you can discard the plank or soak it in water for a few hours and reuse it a couple of times. But be sure to check the plank for any signs of wear and tear before reusing it. A burnt or cracked plank should be discarded.

I’ve learned these tricks through trial and error, and I hope they make your cedar plank salmon grilling a success. Remember, it’s all about enjoying the process, so relax and have fun!

FAQs

1. Can I reuse a cedar plank?

Yes, you can reuse a cedar plank, but it’s best to limit it to a few times. The planks tend to lose their flavour after multiple uses. After grilling, soak the plank in water for a few hours to soften it and remove any burnt bits. Then, let it air dry completely before storing it in a cool, dry place.

2. What if my cedar plank starts to catch fire?

If your cedar plank starts to catch fire, simply move it to a cooler part of the grill or reduce the heat. If the flames are too intense, you can use a grill brush to brush away any loose pieces of wood that are causing the fire. You can also try sprinkling a little water on the plank to extinguish the flames.

3. Can I use a cedar plank in the oven?

It's not recommended to use a cedar plank in the oven. The high heat of the oven can cause the plank to catch fire. If you're baking salmon, it's best to use a baking dish or parchment paper.

4. Can I use cedar planks for other types of fish?

Yes, you can use cedar planks to grill other types of fish, such as trout, halibut, or mahi-mahi. Just adjust the cooking time based on the thickness of the fish.

5. What if I don’t have a grill?

No problem! You can still enjoy the smoky flavour of cedar plank salmon using a stovetop grill pan. Just place the salmon on the plank, set it on the grill pan, and cook it over medium heat for about 15-20 minutes. You may need to use a splatter screen to prevent any grease from splattering.

So there you have it, folks. My ultimate guide to grilling the perfect cedar plank salmon. Give it a try and let me know how it turns out. Happy grilling!