The warm plank allows the inside of the fish to gently steam and the cedar plank actually becomes a type of barrier between the grill and the fish. As the cedar plank heats up and the fish begins to cook, the moisture from the plank rises up and infuses the fish with the flavor of cedar. The result is a gorgeous grilled flavor on the outside of the salmon with a perfectly steamed center.

You can even prepare this easy grilled salmon seasoning rub ahead of time to keep it on hand. Just store it in an airtight container. Then give it a shake before using to make sure the ingredients are well-mixed. It doesn’t take a veteran griller to realize that wood burns over an open flame. Before you fire up the grill, you’ll need to treat the plank to a long soak in water. This helps prevent the wood from catching on fire while you cook. You’ll still need to watch for occasional flare-ups, so take precautions and keep a water bottle handy while you grill. Can You Reuse the Plank? Lemon: We love lemon with seafood and salmon in particular. For the seasoning, you’ll want to zest your lemon and use 2 teaspoons of that, plus 2 teaspoons of the lemon juice. For even more lemon you can also serve lemon wedges at the table. Use a basting brush to spread the Dijon mustard over the salmon. Make sure to cover the edges of the fish.Instead of seared or charred fish, it is cooked over indirect heat, rewarding you with lovely smoky fish that stays extra moist. Wild-caught Pacific salmon are typically considered to be the healthiest salmon to eat. Both are fine to eat, but you should understand the differences in how they are raised and decide what is best for you. You can mix the mustard rub up to 3 days ahead. Keep in a small re-sealable container in the refrigerator. Using cedar planks following these tips not only enables you to add a unique flavor to your food but will also help with the presentation of the food. This Cedar Plank Salmon recipe is one of the EASIEST ways to prepare fish and SO moist and tender with a Dijon maple wet rub and slightly smoky undertones.

You need to thinly slice up some celery stalks and place in a bowl, along with some chopped up celery leaves, some extra virgin olive oil, some lemon zest and juice and celery salt and pepper. Baking pan or Pyrex dish – you want a dish big enough to submerge your planks. I also recommend grabbing something heavy enough to keep them underwater, as they will try to float to the top. Cedar is the most common wood associated with planking. However, this fragrant softwood doesnt hold the monopoly on the grill. Adler and cherry are also worthy considerations.Before using your cedar plank on the grill, you have to soak them in water. I usually soak mine for at least 2 hours. Once they are soaked, you can place them on indirect heat on the grill before placing your salmon burgers on top. Grilling your favorite foods like salmon, scallops, or shrimp on a cedar plank gives you a deep, woodsy flavor that isn’t achievable with many other types of cooking.

Mix 2 teaspoons olive oil, 1 teaspoon each chopped rosemary and fresh dill (or oregano), 1/2 teaspoon salt and fresh pepper to taste. (You can also add garlic or finely minced shallot to this mixture.)

What Else Can You Grill On A Cedar Plank

After removing the food from the cedar planks, turn the planks over and let the grill burn off any leftover food bits for 2-3 minutes. Turn over and scrape the planks as soon as possible. This is the fastest, and most sanitary way to clean your boards after cooking. Submerge the planks: Add the planks to your chosen container and cover with your liquid of choice. You will notice that the planks will float. Weigh them down with something clean, neutral and non-reactive so the flavor doesn’t leach into the wood. I used a heavy glass jar of marinara and it was perfect. Grill. I use a gas grill because that’s the only way I am able to control the heat. But if you are a charcoal master…go for it. You just want to be able to keep the heat fairly consistent. Prep ahead friendly: The cedar planks can be soaked days in advance, the wet rub can be made days in advance and the salmon can be marinated hours in advance. Alternatively, you can slather the wet rub on minutes before cooking if that’s all you have time for. Propane or charcoal grill– this recipe works on just about any grill, but make sure you use a grill that can reach a temperature of about 400°F.