Cedar-planked salmon is probably one of the best salmon you will ever eat. Cooking it in a wood-fired oven takes the dish to a whole new level as it gives the salmon an extra mouth-watering smoky flavor. Trust me; a wood-fired oven is the ultimate game-changer for making delicious salmon.
Cedar planks steam the salmon gently while giving them the perfect flaky texture, buttery, and the result will be very juicy. When planking the salmon, ensure that you place the side with the skin on the cedar plank.
You can make so many foods and recipes using a cedar plank. Try some filet mignon, chicken breast or even fruits. They give excellent smoke flavor to every meal, whether you choose classic Cedar or woods like Alder, Hickory, or Maple. Be creative and have fun exploring the different flavors.
Cedar Planks For Grilling
The best cedar planks for grilling should be around a half-inch thick, but if you want to reuse the cedar planks, then make sure to choose thicker ones. You can fin grilling planks at various grocery stores, hardware stores, and kitchen specialty stores. Grilling planks are also available to buy online.
Tips For Using Cedar Planks When Grilling
Some tips for using cedar planks when grilling include:
- Use either wine or fruit juice to soak the cedar planks. Alternatively, you can opt to use salted or tap water. 15 minutes should be enough, but it’s best to soak them for 12hrs.
- Cure your cedar planks by heating them for about two minutes on each side. It will help avoid bending and enhance the flavors.
- Cook the salmon on the cedar plank a little longer than you would when using a grill but remember, remember; salmon and any other fish will continue to cook after taking it out from the heat.
- As soon you remove the salmon, clean your cedar planks with warm water. Never use any soap when washing the cedar planks. Store them in a plastic bag, then freeze them until their next use.
- Brush the salmon and presoaked cedar planks with oil before beginning the cooking process to avoid the fish from sticking to the planks.
- Always use the smooth side of the cedar plank when cooking.
- Don’t open the grill lid when the salmon is cooking to keep in the steam, smoke, and heat.
- You can reuse most cedar planks up to three times, even if they turn a little black. Thaw the cedar planks before reusing them.
- Ensure that you pat your plank dry before using.
- Grill over indirect heat to avoid the cedar planks from over-charring.