• 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 a minimum of 1-2 hours (longer is better!). Make sure it’s weighted down and fully submerged in water. 
  • PREHEAT BBQ to heat of 180ºC- 200ºC.  Different woods have different reaction temperatures to heat. Please read the label to find our recommended temperature setting for the wood type you have purchased.
  • 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!
Never leave a plank or wrap unattended while cooking on a BBQ. 
Always have a spray bottle of water handy to subdue any excessive flames. 
A pair of tongs and and a set of heavy oven gloves are handy tools to manage hot/smouldering planks. 

 flame no flame