Planked salmon is one of the most delicious ways to have salmon. The first time I tried it, the fish was lightly seasoned with salt and pepper, and the fish was cooked on a plank in the BBQ for a great length of time – 45 minutes at a low heat. The smoke and burnt edges of the cedar infused the fish with flavour. The second time I had planked salmon, the fish was seasoned with a subtle spicy fish rub and the salmon was cooked on the plank over a shorter period of time. This resulted in a less intense smoky flavour, that balanced the seasoning and the natural cedar.
If you are looking for a new way to have salmon, give this method a try!
The Gulf of Georgia Cannery Store has large and small cedar planks available for purchase.
Planked Salmon with Soy Honey Glaze
- 1 ½ pounds (680 g) boneless, skinless salmon filet, cut into 4 pieces, salt
- Soy Honey Glaze
- ½ cup (250 mL) hoisin sauce
- 2 tablespoons (30 mL) soy sauce
- 2 tablespoons (30 mL) honey
- 1 teaspoon (5 mL) sesame oil
- ¼ teaspoon (1 mL) black pepper
Soak an alderwood or cedar cooking plank in water for 1 hour. Prepare your grill for indirect cooking at 250 F.
Place the salmon pieces on the plank, spacing them evenly apart. Salt the salmon lightly and place the plank in the cooker. Cook for 30 minutes. Glaze: Combine the hoisin, soy sauce, honey, sesame oil and pepper in a small bowl. Mix well with a spoon.
After the fish has cooked for 30 minutes, spoon half of the glaze over the top, coating it evenly. Cook for another 20 minutes. Spoon the rest of the glaze over the top and cook until the fish is firm, about another 20 minutes.
Transfer the whole plank to a sheet pan and take the whole thing to the table to serve.
Makes 4 servings.