- Preheat your Electric Grill to 425F and spray your ElectriChef grill grates with Canola oil.
- Drizzle half of the lemon juice over the salmon and gently massage it in. Whisk together the remaining lemon juice, mustard, and 1/2 of the honey until well mixed. Honey that is left over should be saved.
- Spread the mustard mixture thoroughly over the salmon, including the sides, with the presentation side facing up.
- Place lemon slices on top of the salmon in a uniform layer. Season with a pinch of salt and pepper once more.
- Bring a sheet pan to the grill and set the cedar plank directly on the ElectriChef grill grates using two heat-sensitive utensils or oven mitts. Close the lid as soon as possible.
- Check the internal temperature of the salmon in the center or thickest portion of the fillet with a thermometer after about 15 minutes; the thermometer should read 140F. Close the lid of the grill and turn it off right away. Allow a further 5-7 minutes for the salmon to sit on the grill. Salmon will attain a safe internal temperature of 145F thanks to the residual heat from the grill and the smoke from the plank.
Is it possible to grill with a cedar plank?
Place a new cedar plank on the grill, close the lid, and heat for two minutes on each side to cure it. This improves the flavor while also preventing warping. Place the board over ash-coated coals if using a charcoal barbecue. Preheat a gas grill on high, then reduce to medium for cooking.
Can a cedar plank be used in an electric smoker?
You can plank your fish on a cedar plank and then place it on the grate on either a grill or a smoker; the only criteria for planking is that your fish is placed on a cedar plank and then placed on the grate.
Is it necessary to soak cedar planks before grilling them?
Yes, you must soak Cedar boards before using them in the kitchen. The recommended soaking period is 15 minutes in warm water. After 15 minutes, the taste infusion is most noticeable, and it does not improve with prolonged soaking times.
How long should Cedar planks be soaked before grilling?
We’ve all heard of cedar planks, but how can you put one to use? We’ve put up four quick and easy techniques for using a cedar plank, as well as a popular dish to try.
1. Ensure that you have a Weber cedar plank on hand.
2. Soak the plank in one of our huge drip pans for at least an hour.
3. Preheat the grill to medium heat (350 to 450F) for direct cooking.
4. Close the cover and place the moistened plank over direct medium heat. Turn the board over after 5 to 10 minutes, or when it begins to smoke and char. Place whatever you’re cooking on the plank’s burnt side.
Now that you know the basics of how to use the plank, here’s a delicious dish from Weber’s Greatest Hits to try.
More recipes from the book can be found here.
This recipe, in which a complete salmon fillet is cooked on a cedar plank, may be the simplest way to an excellent seafood entre. The blazing wood fills the grill with aromatic smoke, seasoning the fish while it cooks slowly, and the dark, acidic glaze adds depth to the dish.
1 full skin-on salmon fillet, 2 to 2 1/2 pounds, 3/4 inch thick (pin bones removed)
1. Soak a 16 by 8-inch untreated cedar plank in water for at least 1 hour.
2. Preheat the grill to medium heat (350 to 450F) for direct cooking.
3. In a small mixing bowl, whisk together all of the glaze ingredients. Place the salmon on a broad cutting board, skin side down. Using a sharp knife, cut the salmon in half lengthwise without cutting through the skin. Then, to produce six to eight servings, cut the salmon crosswise, again being careful not to cut through the skin. Brush some of the glaze between the separate servings and brush it equally over the fish flesh. Season with salt and pepper to taste.
4. Clean the cooking grates with a brush. Close the cover and place the moistened board over direct medium heat. Turn the board over after 5 to 10 minutes, or when it begins to smoke and char. Place the salmon slices on the plank, skin side down. Close the lid and cook for 15 to 25 minutes, or until the salmon is gently browned on the top and opaque in the center but still moist. Transfer the plank to a heatproof surface, with the salmon still on it, using sturdy tongs or spatulas.
5. Plate individual servings by inserting a spatula between the skin and flesh and serving the salmon on the plank. Warm or at room temperature is fine.
How do you grill using a wood plank?
- Soak the plank for up to 15 minutes in warm water, keeping it submerged. For extra taste, soak it in juice, apple cider vinegar, or even wine.
- Season the food and place it on the board. The meal should completely cover the plank. This helps to keep flare-ups at bay.
- Place the board on a hot grill or in the oven. Close the grill lid or the oven door while cooking. Don’t leave anything unattended.
- Serve and have fun! Serve your food right on the plank for a stunning presentation. Just make sure your grandmother’s linen tablecloth isn’t ruined by the burnt bottom.
Can cedar planks be used in the oven?
The cedar planks give the salmon fillets a beautiful woodsy, earthy fragrance. Fresh wood taste (rather than a smokey flavor from wood chips) is achieved when the moisture in the soaked plank is heated and draws out into the fish. Plus, it’s a breeze to clean up!
Yes! That is precisely what we are doing right now. The cedar planks are best cooked in a 400425F oven, which is just hot enough to heat the moisture in the cedar plank while delicately cooking the salmon all the way through.
The thickness of the salmon filet determines this. The longer the cooking time, the thicker the salmon. My salmon filets were about 1 inch thick and required 15 minutes to cook in a 400F oven. When the salmon is consistently pink in the center and flakes easily with a fork, it’s done.
Yes! Cedar planks can be used again and again until they become too burned, broken, or difficult to clean. Scrub the fish and wash it with hot water (no soap) before allowing it to dry thoroughly. Keep it in a clean kitchen cupboard until you’re ready to re-soak and use it again.
Keep in mind that whatever was cooked on the board will absorb the flavors. To put it another way, I use my salmon cedar planks exclusively for salmon!
Why do you use cedar planks to smoke salmon?
So, why would you cook a piece of fish on a plank made of cedar? What are the advantages? What’s the difference between utilizing Cedar and simply using the grill or oven as you have in the past?
If you’ve ever grilled salmon on a Cedar plank, you’ll know what I’m talking about: Like peanut butter and jelly, salmon and cedar go together like peanut butter and jelly. It’s also a simple, gentle, and nutritious way to cook fish.
The wood should be soaked in hot water for at least 15 minutes before cooking fish on it. As the fish cooks and the plank heats up, this moisture rises out of the plank, bringing with it the distinct Cedar tastes.
The plank acts as a barrier between the salmon and the heat source, infusing it with a fresh wood taste and allowing it to gently steam. Because you don’t have to worry about your fish sticking to the grill grates and falling apart when using a plank, you may cook without using any oil.
When grilling salmon on a cedar plank, how long does it take?
- Soak the cedar board for 2 hours in salted water, then drain. Remove the salmon fillet’s skin. Any leftover bones should be removed. Using paper towels, wipe dry the salmon after rinsing it under cold running water. Season the salmon generously on both sides with salt and pepper. Place the salmon on the cedar plank, skin-side down, and carefully sprinkle the mustard over the top and sides. Crumble the brown sugar between your fingers in a bowl, then sprinkle over the mustard.
- Heat the grill to medium-high and set it for indirect cooking. Place the cedar board on the hot grate’s center, away from the flames. Cover the grill and cook for 20 to 30 minutes, or until the meat is cooked through. 135 degrees Fahrenheit should be the interior temperature. Serve the salmon and plank straight from the board on a plate.
- Cook’s Note: To cook the salmon, use a direct method. Well soak the cedar plank. Place the salmon on the plank but do not spread the mustard and brown sugar on it. Set the grill to medium-high for direct grilling. When ready to cook, set the plank on the hot grate and leave it there for 3 to 4 minutes, or until it smells like smoke. Place the fish on top of the plank and turn it over. Cook the fish until it reaches an internal temperature of 135 degrees F, covered on the grill. Check the plank on a regular basis. Mist with water or shift the plank to a cooler region of the grill if the edges start to catch fire.
For grilling, what do you soak Cedar planks in?
You can soak the planks in normal water, but it’s a lot more fun to soak them in something like wine, sake, or cider. You don’t have to worry about the alcohol in the soaking liquid catching fire because the heat is low enough.
