Cedar Plank Salmon

How do you grill salmon on a cedar plank? BC-based and seafood sustainability expert Chef Ned Bell shares his expert advice.

Chef Bell takes great pride in his West Coast roots, and it shines through in his cooking and recipes. Sustainably-sourced seafood gets the BC treatment in a range of recipes from his new cookbook Lure: Sustainable Seafood Recipes from the West Coast. Bell uses wild salmon for his planked salmon recipe. He also barbecues nectarines on a separate plank. (Nectarines caramelize when they’re barbecued.

Chef Bell explains more how to grill salmon on a cedar plank

Where does the idea for cooking with cedar planks come from?

Quintessentially West Coast, planking pays homage to the First Nations peoples of this region, whose communities have been cooking salmon on wood planks since long before Europeans arrived.

What does using a cedar plank do?

Using a piece of cedar wood is ingenious way to impart earthy, smoky and even floral notes to the dish. You can try other types of wood – think maple, oak or apple – as well.

Where can I get grilling planks?

You can find grilling planks at gourmet retailers, or go the DIY route with untreated wood from the hardware store. Look for 1-inch-thick and 8-inch-wide pieces, and have them cut 8 to 12 inches long. Just be sure to give them a good sanding first to remove splinters, and allow time to soak them before using.

How long do you soak cedar planks before barbecuing salmon?

The cedar plank needs to soak in water for at least 30 minutes before using. You can soak it for up to a day.

How long does it take to grill a salmon on a cedar plank?

For a 1.5 lb fish, grill for 7 to 12 minutes or until fish is almost opaque all the way through.

Cedar Plank Salmon with Roasted Nectarines

Grilling salmon on cedar plank imparts an earthy, smoky and even floral notes to the fish.

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Equipment

• 2 cedar planks

Ingredients

• 1.5 lbs salmon fillet skin-on
• 1 tbsp olive oil extra virgin
• 1 pinch flaky sea salt
• 1 dash black peper
• 4 sprigs fresh thyme leaves only, plus extra for garnish
• 4 nectarines or apricots halved
• 2 tbsp honey
• 4 oz fresh whole milk ricotta

Instructions

 

• Soak the cedar plank in water for at least 30 minutes and up to a day before using.
• Preheat the grill to medium (about 350°f).
• Use paper towels to pat the fish dry, then rub fish all over with olive oil, and season both sides with salt and pepper.
• Sprinkle the thyme leaves over the salmon (leaving some for the nectarines and for the garnish), and press to adhere.
• Put the planks on the grill directly over the flames. Cover the grill and allow the planks to heat until starting to just smoke, about 2 minutes. Turn and repeat on the other side.
• Add the fish skin side down to the plank.
• Next, add the nectarines cut side up on a separate plank.
• Drizzle the nectarines with honey, sprinkle with most of the remaining thyme leaves, and a little salt.
• Cover the grill and cook for 7 to 12 minutes or until fish is almost opaque all the way through and flakes easily and the nectarines are caramelized and tender.
• To serve, add a couple tablespoons of ricotta over each piece of fish, and sprinkle with the almonds. Garnish with thyme. Serve with a garden salad.

Notes

What do I do if I don't have a cedar plank?

 Alternatively, you can grill the salmon directly on an oiled grill grate for 3 to 4 minutes per side, and roast the nectarines in a baking dish in a 400°f oven for 12 minutes.

Keyword salmon

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Excerpted from Lure by Ned Bell and Valerie Howes. Photography by Kevin Clark. Copyright 2017 by Chefs for Oceans, recipes copyright by Ned Bell. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.