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Cedar Plank Cooking Made Easy!!
A Delicious & Healthy Way To Prepare Seafood
 Want to know more about Cedar Plank
Cooking??
The art of cedar plank cooking goes back a long ways - exactly where it all started is unclear. But one thing is for certain - Natives of Western North America have used this cooking technique in the preparation of Wild Salmon for centuries !!
There are many different techniques and recipes for Cedar Plank cooking, and that's one of the really neat things about cooking this way. Experiment with different herbs & rubs.
Important - Whatever You Do - Do Not Overcook
Cedar Planks - you can purchase UNTREATED Cedar Planks online or in your nearby specialty food store. I caution against using any planks you might be tempted to acquire at your local building supply store. Many of these have been treated with chemicals and will make you sick !!
Wood Planks
Soak untreated planks for 30 minutes to 2 hours prior to use in cold water. I suggest completely submerging the Planks by placing a heavy item on top of the Planks in your sink.
Apple Cider Soak
Instead of soaking your plank in water - try soaking your plank in Apple Cider.
Although I prefer to use untreated Cedar Planks cut from the forests of the American Northwest, you may want to also try using ALDER PLANKS or Cherry Wood or Apple Planks. The later planks are a little more difficult to find, but impart a much different flavor and are interesting to use as a variation.
You will only get one or two uses out of your Planks using this technique.
Don't be afraid to try some of the herbs you have in your garden. I prefer using fresh Rosemary - as I have this readily available in my garden. Be creative - experiment - that's the fun in cooking!!
CEDAR PLANK WILD ALASKA SALMON
WITH SWEET POTATOES
INGREDIENTS
2 Cedar Planks
4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
Olive oil spray
1 Tablespoon fresh
favorite herb (dill, thyme, rosemary, tarragon)
Salt and freshly cracked pepper, to taste
4 large sweet potatoes, sliced lengthwise into wedges
1/2 Tablespoon ground cumin
DIRECTIONS
Soak cedar planks for 1 to 2 hours (or overnight) submerged in water. Remove and pat dry.
Heat grill to medium heat (400°F). Rinse any ice glaze from frozen Alaska Salmon under cold running water; pat dry with a paper towel. Spray cedar planks and salmon with olive oil spray. Place salmon on planks; sprinkle with herbs, salt and pepper. Place sweet potatoes in a bowl; spray with cooking spray. Sprinkle with cumin, salt and pepper, to taste. Toss to coat.
Place cedar planks and potato wedges onto grill. Cover and cook about 3 to 4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked. Keep warm. Cook salmon 12 to 15 minutes, just until fish is opaque throughout.
Recipe by Ryan and Sara Hall.
Sara's Tip:
We found slicing the sweet potatoes vertically (into coins) helps keep them from falling through the grill grate. For larger "coins," microwave them briefly before grilling so they cook through without burning on the outside. Of course, sweet potato fries can also be roasted in an oven preheated to 400°F. Cook for 20 to 25 minutes, until golden brown and cooked through.
TIP: Keep It Simple
With Wild Alaska King Salmon, try just using olive oil and sea salt. Amazing Flavor
Cedar Plank Salmon is by far the most popular of all the Cedar Plank combinations. This method has become a tradition for many families, especially during the Holiday Season.
Many salmon experts believe that Wild Alaska Sockeye or Coho Salmon may the the very best choice when deciding which salmon to use for Cedar Plank Cooking. As a good friend of mine once told me when I asked him which was his personal favorite - he replied "do you like red cars or green cars - it all comes down to personal taste".
That being said I recommend that you try Coho, Sockeye and King Salmon and decide for yourself.
"Tim's Personal Favorite - Troll Caught Alaska White King Salmon"
PICTURED ABOVE ARE #1 PREMIUM QUALITY WILD ALASKA TROLL CAUGHT RED KING AND WHITE KING SALMON FILLETS- Both Excellent Choices For Cedar Plank Cooking
Take your Wild Alaska Salmon Fillet and remove the skin if possible. This is easy to do.
For Best Results Remove The Skin
Just take a sharp knife and, having the fillet placed skin down, place the blade between the skin and the meat and pull on the skin.
Next, check for bones. Wild Alaska salmon will usually contain some bones which are easy to remove. Remove all bones using a good pair of needle nose piers. Just be sure to pull the bones with the grain of the flesh.
Use A Good Quality Olive Oil
Then liberally apply a good quality Virgin Olive Oil to both sides of the fillet. Plan on 3-4 tablespoons per fillet.
Good Salmon Rub Is The Key
Then sprinkle with the rub or seasoning of your choice. For best results use Tim's Wild Alaska Smoked Salmon Rub. Use lots of rub - 2 - 3 tablespoons per 1/2 lb. of fish minimum.
Wait 45 Minutes
Then place the fish in a ziplock bag or in a pyrex dish and let set for 45 minutes.
Now is the time to get your fire nice and hot. When using a gas fired BBQ I suggest getting the temp to 400 - 450 degrees.
After your salmon has been in the rub and olive oil marinade for at least 45 minutes, remove your planks from the water (or cider). Next place the marinated salmon fillet directly on the water soaked cedar plank. Sprinkle with fresh herbs - as many as you like ( some ideas are fresh chopped garlic, capers, green onions, dill, thyme, lemon or lime slices, chives, red onions etc).
Be Creative. Here is a Coho Salmon Fillet really loaded up with goodies.
Now place the loaded plank directly on the grill and close the cover. If you have the temperature correct, a thick King Salmon fillet will take 10 - 12 minutes, a sockeye or coho fillet will take 6-7 minutes.
Your plank will start burning on the edges during this cooking process - don't worry, its suppose to. This is all part of the process that will give your salmon a remarkable flavor.
Be sure to keep the lid on. The wonderful flavors created from the burning plank will enhance the salmon - but only if you leave it covered during the cooking process.
Please do yourself a favor and always use Wild Alaska Salmon. Farm raised salmon are grown using hormones, antibiotics and do not contain all the health benefits associated with WILD ALASKA SALMON-
You can keep your cedar plank recipe simple or you can be as creative as you like. One thing is for sure - you will find that cooking with cedar planks is both festive as well as the most flavorful way of cooking fish. Just use really good quality Wild Alaska Salmon and be sure to never overcook.
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Chef's Tip
For Extra Flavor, get your planks smoking and keep the lid on your BBQ!
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