Cedar Plank Grilling: How to Do It with Salmon and Vegetables
The hissing sound and the wisp of smoke that rises as soon as a salmon fillet on a damp cedar plank hits the grill is one of the best moments of the summer for many BBQ enthusiasts. Plank grilling is a simple technique to add a subtle smoky flavor without needing a smoker.
What is plank grilling and why cedar?
With plank grilling, your food cooks indirectly on a wooden plank placed on the grill. Cedar is the most commonly used wood because it provides a mild, slightly sweet smoky flavor that pairs well with fish, without overpowering it.
How do you prepare a plank for the BBQ?
Soak the cedar plank for at least an hour, preferably longer, in water so that it doesn't burn but instead begins to smoke. Then, place the plank over indirect heat until it starts to crackle, and only then place your salmon or vegetables on it.
Which dishes are best suited for plank grilling?
Salmon is the classic choice, but vegetables like asparagus, zucchini, and bell peppers also work well on the plank. Cheese that softens when heated, such as brie, is also a popular choice for the cedar plank.
Would you like to know more about which smoking wood pairs best with which dish? View our complete smoking wood guide.