Cedar Grilling Planks - 12 Pack

Product Information

We recommend that you select a plank that is large enough to suit your cooking needs. A typical plank comes in a rectangular shape and is about 13 x 7 inches in size. Another fun benefit of grilling on a cedar plank is the presentation. After removing the planks from the grill, use them as a serving vessel. Flaking the freshly grilled salmon right off the cedar plank adds a rustic element to the meal. Dill: 1 tablespoon chopped fresh dill goes in the mustard mixture. I have also tested this with a little rosemary and fresh oregano which was also delicious! Just make sure to only use a little rosemary (1 tsp is plenty!) The lemon, garlic and dill in this recipe go well with cucumber and tomato salad or our Chopped Greek Cucumber Salad. Our no-mayo Potato Salad with Herbs is an easy make-ahead option as is our Italian-inspired Healthy Pasta Salad.

Here’s how it works: The cedar plank provides a barrier between the fish and the hot grill, much like a baking sheet in the oven. As the fish begins to cook, moisture is released from the plank directly into the salmon and into the covered grill, allowing the fish to gently steam. This evenly cooks the salmon so it’s buttery tender through and through, while still boasting that lovely roasted flavor. The first thing you’ll want to do, as with most any fish, is give it a good thorough pat-down with a clean dish towel or a few paper towels to get rid of any excess moisture. Get a water bottle ready to spritz any flare ups (I haven’t had to do this, but you’ll want it just in case).

Big Green Egg Cedar Plank Salmon

Omit the seasoning paste, sprinkle with salt and pepper and serve with our creamy dill sauce for salmon instead. These are cheap, buy new ones and get the most out of every cedar plank salmon dish you cook. You are worth it. How to make Cedar Plank Grilled Salmon 1. Soak your planks

Pat the salmon dry with a paper towel. Remove salmon skin if desired. Make sure it doesn’t have any pin bones, and remove them with needle nose pliers if necessary. First things first, we need to soak the planks in water for at least an hour before we use them. This is going to stop them from catching fully alight and ruining your fish. Salmon needs a medium to high heat when being cooked on a cedar plank, the wood needs to get hot enough to release its oils, after the first cook, the oils have pretty much all been used. You need to thinly slice up some celery stalks and place in a bowl, along with some chopped up celery leaves, some extra virgin olive oil, some lemon zest and juice and celery salt and pepper. Marinade: Make the marinade ahead of time and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Why Should you Plank?

If you cannot get enough second cut pieces, most places will have fillet pieces of top loin, loin, and belly altogether and these will do just fine. The cedar plank can be soaked up to 8 hours. Do not soak it for longer than that because it can soften too much and split in half lengthwise. Cedar plank salmon is a cooking technique in which salmon (whole fillets or smaller fillets) are placed on soaked and dried cedar planks then transferred directly to the hot grill to cook. Here’s why it’s such a fabulous cooking technique: We also love grilling this on our Big Green Egg, as it provides amazing taste. We love to throw on a few smoked chips as well to give it a smoky flavor. Really nothing better! If you are shopping for a grill, I highly recommend the BGE!