Cedar Grilling Salmon Fillets
Pre-soaking the Planks:
The plank must be pre-soaked prior to direct grilling. It is recommended
to soak the plank for two to six hours, but soaking overnight will ensure
complete saturation. Using warm water will help initially to open the pores
of the cedar and aid in the saturation process. A roasting pan makes an
excellent tool to soak a plank.
Preparing the Planks:
Dry the plank and lightly coat the top surface with olive oil or
vegetable oil. Try rubbing the plank with sea salt, garlic and fresh herbs.
Pre-heat the grill on high for 10 minutes with the lid closed. Adjust the
grill temperatures to medium heat (350-400°) and pre-heat the plank by
placing it on the grill for 5 minutes. Always have a spray bottle of water
on hand to extinguish any flames.
Preparing the Salmon:
Place the salmon on the plank and add spices or sauce according to the
desired recipe. Place the salmon skin side down. Tip: Creating a bed of
orange slices or other fruits and vegetables will help to make the salmon
super moist as well as enhance the flavor.
Planking the Salmon:
Close the lid and cook at 350° - 400° for about 15 to 45 minutes
depending on the size of the fillet. Test the fillet with a fork to
determine if it has become flaky. It's done. Do not turn the salmon over on
the plank. It will cook completely with the skin side down. Keep the BBQ lid
closed to capture the smoke and retain the heat. Check briefly every 5
minutes or so for flare-ups. If a flare-up does occur, reduce the heat and
use a spray bottle of water to extinguish the flames. If you have grilling
gloves, you can lift up the burning plank and spray water directly on the
bottom of the plank to extinguish the flames.