Tuesday’s blog featured a recipe for planking salmon, so I thought it would be fun to explain the planking process a little further. Additionally, the Gulf of Georgia Cannery store carries cedar planks. They come in two different lengths to accommodate the type of fish you are cooking.
Wood planks are used on the barbecue to enhance the flavour of fish. The planks should soak in water for 24 hours before cooking. This allows the wood to absorb the moisture and prevents it from burning on the hot BBQ. The hot steam emitting from the wood contributes to the flavouring process of your food. Most commonly cedar or alderwood are used for plank cooking, as these two kinds of wood add nice flavour to seafood. After soaking, add olive oil to the side you will be placing the fish. You can place the fish on the plank whole or cut the fish in pieces ahead of time and cook them on the plank side by side. Preheat the barbecue to medium-high and then place the plank on the barbecue grill and close the lid. Continue to cook the seafood until it is to your preference. Cooking a salmon could take anywhere between 15 to 30 minutes, depending on its thickness. For a really smoky flavoured fish, you may want to lower the heat for a longer cooking time, and then be prepared to mist the wood occasionally so it doesn’t burn. Enjoy!