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This Grilled Cedar Wood Plank Salmon recipe was cooked for the gang at our Calgary North Store. This is what our cook had to say about it:
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Preparation:
Soak Your Brander Red Cedar Wood Plank
It’s crucial to soak your plank in water before you cook with it. We recommend having it soak overnight, but submerging in liquid for at least two hours is the bare minimum. Remember, the longer the soak, the more flavour you’ll get out of your cedar plank. Soaking your plank in water works great, but you can also soak it in red or white wine for an hour after taking it out of the water.
Side Note: A good rule of thumb for cooking with wine is to use white wine for fish (i.e. this recipe) and red wine for steaks.
For extra flavour, you can also place crushed garlic on the side you’ll be cooking your salmon on and place your salmon atop the garlic.
Seasoning the Salmon
Before seasoning, score the top and bottom of your salmon fillet to help your flavours really seep into the inside. The cuts on the bottom will especially help with the natural woody flavour the cedar plank will give you.
You can use a seafood-specific seasoning or any that you like from our huge selection you can find by clicking here.
Also add onion, salt, pepper, and lemon – season to your own taste.
Now place the salmon fillet on your cedar plank.
Directions
Cooking on a Gas Grill
Step 1: Preheat your grill to 325°F.
Step 2: To start off, place the planked fish directly over one of your burners on the edge of the barbecue to get the plank nice and hot.
Step 3: Once you see steam evaporating from the wood, begin indirect cooking (this will take 2-3 minutes). Move the plank to the other side of your grill so that the burner that is on is no longer directly underneath your salmon.
Side Note: Depending on how many burners you have; you can place your plank in the middle with burners on either side of your barbecue on. If you only have 2 burners, you will have one burner turned on and the fish over the off burner. Half way through your cook, you’ll have to rotate your planked salmon, so it cooks evenly. The main goal is to ensure there is no flaming burner directly beneath your cedar plank.
Step 4: Use a smoker box full of hickory or apple woodchips (or a blend of both) and place it atop your burner that is turned on to get even more natural cooking flavour.
Step 5: With the lid closed, get your grill temperature up to 450°F.
Step 6: Cook your salmon until it reaches an internal temperature of 120°F, this should take just 10-12 minutes. At this point, your cedar planked salmon should flake easily.
Directions for Cooking on a Charcoal Smoker
Step 1: Preheat your smoker to 325°F. using Big Boy Charcoal.
Side Note: Be sure to preheat your charcoal smoker to the point where you get that nice blue smoke. Read our blog post, Charcoal BBQ Tips: What is White smoke vs. Blue Smoke?
For best results, place the charcoal on just a single side of your grill using a charcoal basket for an indirect cook.
Side Note: Check out our blog post, How to Arrange Your Coals 6 Different Ways, for more information.
Step 2: To start off, place the planked fish directly over your hot charcoal to get the plank nice and hot.
Step 3: Once you see steam evaporating from the wood, begin indirect cooking (this will take 2-3 minutes). Move the plank to the other side of your grill, so that the charcoal is no longer directly under your salmon.
Step 4: With the lid closed, get your grill temperature up to 450°F.
Step 5: Cook your salmon until it reaches an internal temperature of 120°F, this should take just 10-12 minutes. At this point, your cedar planked salmon should flake easily.
There You Have It
Squeeze fresh lemon over the salmon and serve with your favourite carbs and vegetables.
About the Brander Red Cedar Wood Plank
By the end of your cook, the bottom of your Red Cedar Grilling Plank will likely be black from the heat. If the top is not (it shouldn’t be yet), you can re-use this plank one or two more times. Make sure to immediately extinguish any embers or smoldering flames on it. Our planks are extra large and thick, unlike the thin ones from big box stores.
The next time you use it, place the fish on the same side or else the charred side would add its own meaning to blackened fish (and it's a very, ahem, strong flavour).
Here are some other recipes using the Brander Red Cedar Planks!
