A time served classic and our personal favourite, is fresh Salmon, BBQ grilled on a Western Red Cedar Grilling Plank.

Ingredients

  • Woodsmoke Gourmet grilling Cedar plank
  • Fresh Salmon
  • Brown sugar
  • Garlic
  • Salt
  • Freshly ground pepper

How does planking work?
While the salmon is cooking it 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!
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.
SOAK your plank for at least 1-2 hours. Make sure it’s weighted down and fully submerged in water.
PREHEAT BBQ to heat of 200ºC- 230ºC
OCCUPY as much of the surface area of the plank, with your fish as possible.
SEASON Keep the seasoning simple. There is a nice 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 color 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!

FEELING ADVENTUROUS?
Swap the Cedar plank for a Maple, Alder or Red Oak. Or, try soaking the plank in beer or wine (not your best vintage though!)

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