Cedar Plank Grilling of fish adds smoky flavor and also means the fish will never stick to the grate. We find the smoky flavor more intense when using a charcoal grill, a gas grill gives a more subtle flavor of smoke, we prefer the lighter flavor of smoke. The skin may stick to the plank during grilling, but that’s okay. Just leave it on the plank, and enjoy the rest of the fish. The wasabi and ginger add complexity to this easy-to-prepare dish. Remember that the cedar planks must soak in water overnight before using. I used wild sockeye salmon this time, you can also use this method with arctic char and trout.
Prep time: 15 minutes – plus 5 or more hours for soaking the plank
Cooking time: 12-25 minutes(depends on size of filet) on a medium high grill-about 400 degrees F.
- 1 tablespoon olive oil for the plank
- 2 tablespoons prepared wasabi (that is wasabi paste from a jar or a tube)
- 2 tablespoons sugar
- 2 tablepoons soy sauce
- 1 tablespoon freshly grated ginger root
- 1 salmon filet (or substitute arctic char or trout)
- 1. Soak the cedar plank in water to cover for 5 or so hours.
- 2. Blot the planks dry with paper towels. Soak a new paper towel in olive oil and brush it along one side of the plank.
- 3. Season the salmon with salt to taste and let it rest at room temperature for 15 minutes.
- 4. Mix together the oil, wasabi, sugar, soy sauce, and ginger in a small bowl.
- 5. Using paper towels, wipe off any moisture that accumulates on the surface of the salmon. Place the filet, skin side down, on the oiled side of a cedar plank and generously brush the top of the filet with the marinade.
- 6. Preheat a gas or charcoal grill to medium-hot. Place the plank on the grill, cover, and cook until the salmon filet juices are opaque, the marinade bubbles, and the salmon is cooked to the desired doneness,(12-25 minutes) depending on the thickness and size of filet. (The plank may smolder a little, but that’s okay.) Let the salmon rest a few minutes before wiggling a metal spatula between the salmon skin and the filet and easing the fillet portion of the salmon from the skin, which may remain attached to the planks. Serve the salmon immediately. My wasabi mayo might be a nice accompaniment.
- 7. Discard the plank after dinner, once it’s cooled completely.