No matter how many weird and wonderful things you can cook on a plank, the definitive recipe is and will always be Salmon Planked on Western Red Cedar.
Here is a Grilled Salmon Recipe that will always impress.

INGREDIENTS

  • Woodsmoke Gourmet Cedar Plank
  • Fresh Tasmanian salmon
  • Brown sugar
  • Garlic
  • Salt & freshly ground pepper

The salmon cooks and picks up the cedar flavour in two ways:

STEAM: When the soaked plank is placed on the hot BBQ, it releases an aromatic steam which infuses the salmon with a fresh Cedar flavour.

SMOKE: Wood + Heat = Smoke. In this case, it’s rich, fragrant cedar smoke. This cures the outside of the fish, which further helps lock in the moisture. The flavour fusion between Cedar and Salmon is magical!

DO’S AND DONT’S

DON’T oil or butter the plank. Oiling the plank causes flames, excess heat and extra calories. This cooking method creates enough moisture to prevent your food from sticking to the plank.

DO

SOAK your plank for at least 1-8 hours. The longer it’s soaked, the better the results. Make sure it’s weighted down and fully submerged in water.

PREHEAT BBQ to heat of 200ºC- 230ºC

OCCUPY as much of the plank’s surface area, with your fish as possible. This helps prevent flare-ups during the grilling process. But flare up often happen anyway. Wood + hot grill = fire. Not that fire is the end of the world. Keep a spray bottle on hand, spray flames when necessary and keep on planking!

SEASON Keep the seasoning simple. There is a special alchemy between salmon, garlic and brown sugar. Rub the fish with freshly minced garlic. Then pack the top with a bit of brown sugar, which caramelises and helps maintain the colour of the fish. Use salt and fresh cracked pepper to taste.

BBQ Place your plank, with the seasoned salmon on the preheated BBQ grill grate. Close the lid to keep in all the flavourful smoke and cook until the salmon is done to your liking. If your salmon fillet is an inch (2.5cm) thick, this process should take 10-20 minutes.

EAT Remove salmon from the BBQ, slip a spatula between the fish and the skin for easy removal. Garnish with fresh herbs and lemon and enjoy!

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