Fisherman Jake's Planked Salmon Page

While visiting British Columbia with his Daddy, Jake heard about a way of cooking salmon which was new to him. So he wanted to share the method for Planked Salmon that he learned about from a fellow trucker.

Planked salmon is an ancient method of cooking & smoking salmon that has been used for many generations by Native Americans of the Pacific Northwest. You need a board made from untreated red cedar. The fish is slow-cooked on the plank, producing a rich, smokey flavor.

You can purchase the cedar planks on-line, but it's easy to make your own. Just make sure to use natural (no preservatives) red cedar. When you go to the lumber yard, just ask if the wood has been treated with chemicals. The size varies, but is usually 13x7x3/4-inch or 24x8x1-inch. Other fish and game can be cooked on the planks, too.

Keep in mind these important points when making planks:

(1) The cedar must be Western Red Cedar; other cedars are too strong and unpleasant

(2) Be sure that any wood has not been treated with weatherproofing chemicals. Let the lumber yard know that you won't be building something with the wood, but cooking on it.

(3) In the oven, set the plank on a baking sheet. If a crack forms, juices will be caught by the sheet and not drip into the oven.

Cedar planks are so easy to use! Before using the Plank, rinse it. Fill a container with water - one large enough to fit the Plank - a pan, sink or heavy plastic bag will work. Adding 1 T. sea salt to the water improves flavor. Variations: use dry white wine, apple cider, citrus or berry juice. Submerge for at least 20 minutes and as long as 4 hours. Soaking the plank adds moisture and resists burning while on the grill. Starting with hot water will shorten soak time.)

When a Plank is new and before it goes into an oven or on the grill, lightly rub olive or vegetable oil over its top surface; do not oil the bottom. Seasoning helps prevent food from staining or sticking to it and liquids from being absorbed.

Preheating and positioning the plank is important so that the plank will be hot enough to cook from below as well as above. The oven rack should be set to a middle-to-upper position. Place the plank on the rack, set the oven to "bake" (350°) and let it preheat for at least 15 minutes.

Have the items you want to cook ready. Remove the plank from the oven, arrange the items on the Plank and then return to bake. Seafood will cook from 15 to 35 minutes and meats up to 50 minutes.

On the grill and with the lid closed, the plank will begin to smoke and crackle. Carefully flip and toast each side of the plank a few times, 1-2 minutes a side. Select the best side up. Raise the lid, place the food onto the plank then return the lid. Keep a spray bottle with water nearby when grilling. If the plank gets too hot, it may begin to flame. Carefully extinguish flames, adjust heat and continue planking.

Now here are some great recipes for planking salmon!

CANADIAN CEDAR PLANKED SALMON:

24x8x1-inch untreated cedar plank
6 (4 oz) fillets salmon
1/2 c. extra virgin olive oil
1 large red onion, chopped
1 lemon, sliced
1/2 T. black peppercorns, crushed

Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.

Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat.

Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns.

Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork. Makes 6 servings

ANOTHER PLANKED SALMON RECIPE

2 lbs Salmon Filet
1 Cedar Plank

2 T. olive oil
1 T. soy sauce
3 T. chardonnay
1/2 tsp. ground ginger
2 T. brown sugar, divided
Freshly ground pepper to taste
1/2 tsp. lemon juice
1 clove garlic, pressed
Several fresh rosemary trimmings

Soak the plank in your sink for about 30 minutes in hot water. Preheat your oven or barbecue. Oven temp should be at 400-450°. If you are going to use a outdoor grill, turn the barbeque on high and close the lid.

While the oven or grill is preheating, prepare the marinate. In a bowl, mix olive oil, soy sauce, chardonnay, ginger, pepper and lemon juice. Add the garlic; add 1 T. brown sugar and mix. If the oven or barbecue is still preheating and the plank still needs to soak, marinate the filet until the plank is finished soaking and the oven or barbecue is fully preheated.

Next, place the filet on the plank and smother with the marinate. Place two sprigs of rosemary on top of the filet and slide the planked filet in the oven or barbeque.

When cooking on the barbecue, place the planked salmon on the grill and put the lid on the barbecue. You must monitor the cooking as the plank can buckle, crack, smolder and even catch on fire. Also watch closely while using an oven.

After about 30 minutes in the oven the salmon should be placed under the broiler. Open the oven and take the planked salmon out. Sprinkle 1 T. brown sugar over the filet, turn the oven to broil and put the planked salmon under the broiler. The sugar will carmelize and burn if you are not careful. When the sugar is bubbling and boiling on the filet and and the filet has a crisp glazed look, it's ready.

GRILL-FAST RECIPE:

Butter
Brown sugar
Lemon
Salt & Pepper to taste

Melt butter. Place salmon onto hot plank. Over fillet, drizzle butter, sprinkle sugar, squeeze lemon juice and season with salt & pepper. Hot-smoke 8-10 minutes or until done.

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