Cedar Plank Salmon: Bbq Cooking Time And Tips

how long to cook cedar plank salmon bbq

Grilling salmon on a cedar plank is a great way to add extra flavour to the fish without needing any extra ingredients. The cooking time will depend on the thickness of the salmon fillet, but generally, it should take between 12 and 25 minutes to cook salmon on a cedar plank on a BBQ.

Characteristics Values
Soaking time 1-4 hours
Soaking liquid Water, wine, sake, cider, beer, juice, or stock
Plank seasoning 1 tbsp salt, 1/2 cup vinegar, citrus or berry juice, or flavoured liqueur
Salmon seasoning Olive oil, salt, pepper, lemon zest, garlic, brown sugar, kosher salt, cracked black pepper
Grill heat Medium heat, 350°-400°F (177°-205°C)
Cooking time 10-25 minutes
Internal temperature 145°F

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Soaking the cedar plank

Choosing the Right Soaking Liquid:

The choice of liquid depends on your preference. You can use plain warm water, but if you want to add a unique twist to your salmon, try using wine, sake, cider, or even apple juice. The alcohol in these liquids won't catch fire at the low temperatures used for soaking.

Soaking Time:

The optimal soaking time for cedar planks is 15 minutes. This duration provides the most flavour infusion without requiring a long preparation time. However, if you have more time, you can soak the planks for up to 4 hours. The longer soaking time allows the planks to absorb more liquid, which can enhance the cooking process and impart additional flavours to your salmon.

Preparing the Planks:

Before soaking, make sure to rinse the planks with water to remove any dust or debris. Then, fill a large container, such as a sink or a baking dish, with your chosen soaking liquid. Submerge the planks completely, using a heavy object to weigh them down if necessary. Ensure the planks are flipped occasionally during soaking to achieve even moisture absorption.

Enhancing Flavour:

To enhance the flavour of your cedar planks, you can add a few extra ingredients to the soaking liquid. Try adding a tablespoon of salt to the water, or for a bolder taste, stir in some apple cider vinegar, white wine vinegar, citrus or berry juice, or a flavoured liqueur. These additions will infuse the planks with unique flavours that will be transferred to your salmon during the cooking process.

Freezing for Later Use:

If you want to have soaked planks ready for future BBQ sessions, you can freeze them. Simply soak a few extra planks and place them in a freezer bag, separating each plank with parchment paper to prevent them from freezing together. When you're ready to grill, take out a plank, and it's ready to use!

Remember, soaking the cedar plank is a crucial step to ensure the success of your cedar plank salmon. Not only does it prevent fires, but it also adds moisture to your cooking process and infuses your salmon with delicious flavours.

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Preparing the salmon

There are a few ways to prepare your salmon before grilling it on a cedar plank. Firstly, you can add a dry rub, a marinade, or an herb mixture to the salmon. If you're using a dry rub, apply it up to 24 hours in advance. If you're adding a marinade or herb mixture, do this 2 hours or less before cooking.

One option for a marinade is to stir together soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic in a shallow dish. Place the salmon fillets in the mixture and turn to coat. Cover and marinate in the refrigerator for 15 minutes to 1 hour.

Another option is to rub the salmon with freshly minced garlic, then coat the top with brown sugar. The brown sugar will help to caramelize the fish and maintain its colour. You can then season with salt and pepper to taste.

If you're not using a marinade, simply season the salmon with salt and pepper, or check the salmon for any remaining bones and season liberally with kosher salt and fresh cracked black pepper.

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Preheating the grill

Firstly, it is essential to understand the type of grill you are using, whether it is a charcoal or gas grill. This will determine the specific steps you need to take during the preheating process. For a charcoal grill, you will need to light the coals using an electric or chimney starter and let the fire burn until the coals are covered with a light grey ash. If you are using a gas grill, you should open the lid, turn the gas valve to the "on" position, and ignite the grill according to the manufacturer's instructions.

The next step is to adjust the heat settings. For cedar plank salmon, it is recommended to preheat the grill to medium heat. This is usually achieved by reducing the heat after the initial preheating. For a charcoal grill, you can adjust the heat by raising or lowering the grill rack, spreading the coals apart, closing the vents, or removing some briquettes. On a gas grill, simply turn the burners to the desired heat setting.

To test if the grill is at the right temperature, you can use the "hand test." Carefully place your palm at the level of the grill rack and count the number of seconds you can hold it there. For medium heat, you should be able to hold your hand in that position for around 4 seconds.

Once you have achieved the desired temperature, it is time to place the cedar planks on the grill. However, before putting the planks on the grill, it is crucial to soak them in water for at least one hour, or even up to four hours, to prevent them from burning. You can also add flavour by soaking the planks in wine, sake, cider, or stock instead of water. After soaking, place the planks on the grill grates and let them preheat for about 5 minutes or until they start to crackle and smoke slightly.

Finally, before placing the salmon on the planks, ensure that the grill lid is closed. This allows the smoke to infuse the salmon with flavour during the cooking process. The preheated grill, combined with the smoking cedar planks, will create the perfect environment for cooking your salmon to flaky perfection.

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Grilling the salmon

To grill salmon on a cedar plank, you'll need to follow a few simple steps. Firstly, choose a grilling plank made from cedar or other aromatic wood such as alder, cherry, hickory, or maple. Rinse the plank with water and then fill a sink or container with enough water to submerge the plank. You can also add a tablespoon of salt, or vinegar, juice, or liqueur to enhance the flavour. Soak the plank for 1-4 hours, weighing it down with something heavy to keep it submerged.

Next, prepare your salmon. You can leave the fillet whole or cut it into portions, and add a dry rub, marinade, or herb mixture. Apply rubs up to 24 hours in advance, and add marinades or herbs no more than 2 hours before cooking.

Now it's time to fire up your grill! If you're using charcoal, light the coals and let them burn until they're covered with a light grey ash. Spread the coals evenly across the bottom of the grill, covering a larger area than your plank. For a gas grill, turn the gas valve to "on", ignite as directed, and turn the burners to high. After 10-15 minutes, reduce the heat to medium.

Place the plank on the grill rack and let it preheat for about 5 minutes, or until it starts to smoke and crackle. Then, lay your salmon on the plank, cover the grill, and cook for 12-20 minutes, depending on the thickness of your fillet. The salmon is done when it flakes easily with a fork.

Finally, transfer the salmon to a cutting board or serving platter. Use a thin spatula to separate the skin from the fish if desired. Cut into portions, sprinkle with fresh herbs or spices, and serve immediately. Enjoy your delicious, smoky cedar plank salmon!

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Adding flavour with a butter

There are a few ways to add flavour to your cedar plank salmon using butter. You can make a compound butter by mixing butter with other ingredients, such as lemon and chives, or garlic and herbs. You can also brush the salmon with melted butter before grilling, or serve it with a pat of butter on top.

Lemon and chive butter

To make a lemon and chive butter, combine softened butter with lemon zest and minced chives. You can add this butter to your salmon just before removing it from the grill, or serve it on the side. This compound butter will add a bright, citrusy flavour to your salmon, and the chives will give it a slightly onion taste.

Garlic and herb butter

Another option for a compound butter is to mix butter with garlic, rosemary, and thyme. You can add this butter to your salmon before grilling, or serve it on the side. The garlic and herbs will give your salmon a savoury, aromatic flavour.

Melted butter

You can also brush your salmon with melted butter before placing it on the cedar plank. This will help the salmon to brown and add a rich, buttery flavour.

Butter on top

Finally, you can simply serve your cedar plank salmon with a pat of butter on top. This will allow your dinner guests to add as much or as little butter as they like to their salmon.

Frequently asked questions

It is recommended to soak the cedar plank for at least one hour before grilling. However, you can soak it for up to four hours to enhance its flavour.

You can add a dry rub, marinade, or herb mixture to the salmon before placing it on the cedar plank. Apply dry rubs up to 24 hours in advance, and add marinades or herb mixtures two hours or less before cooking.

It usually takes around 12 to 20 minutes to grill cedar plank salmon, depending on the thickness of the salmon. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 145°F.

Preheat your grill to medium heat, around 350°F to 400°F.

Cedar plank salmon goes well with various side dishes such as roasted Parmesan rosemary potatoes, oven-roasted asparagus, or a fresh summer salad.

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