Why Do You Cook Salmon on a Wood Plank?

Cooking salmon on a wood plank is a popular technique that infuses incredible flavor into the fish. The plank not only makes grilling fish easy, it also imparts subtle smoky, woody tones that take salmon to the next level.

In this article, we’ll explore the reasons why cedar planks are a secret weapon for cooking salmon. We’ll cover the benefits of planking and tips for executing it perfectly every time. By the end, you’ll understand why this flavorful method has stood the test of time.

A Brief History of Plank Cooking

The origins of cooking on wooden planks traces back centuries. Native American tribes in the Pacific Northwest have been plank-cooking salmon for ages. The wood’s natural oils and resins infuse the fish with rich, smoky flavors while keeping it moist.

Scandinavians also have a long tradition of planking fish called “loimulohi” Salmon or trout is pegged to a board and cooked vertically near an open fire,

Plank cooking was first documented in Fannie Farmer’s 1911 Boston Cooking School Cookbook in a recipe for “Planked Chicken and Duchess Potatoes.” While seasonings have expanded since then, the wood flavor was likely the predominant taste.

So planking has clearly passed the test of time as a tasty cooking method. Let’s look at why it works so well, especially for salmon.

Benefits of Cooking Salmon on Wood Planks

There are several key reasons why plank-grilling salmon is a smart technique:

Moisture Control

The wood plank absorbs moisture as it heats up. This moisture gently steams the salmon, keeping it incredibly juicy on the inside. The indirect heat prevents overcooking.

Temperature Control

By placing the salmon on a wooden plank, you create an insulative barrier under the fish that will help keep it from overcooking over direct heat.

Flavor Infusion

As the plank warms, it releases aromatic compounds from the wood into the salmon. This gives the fish a light smoky, woody flavor.

No Sticking

The salmon cooks directly on the plank instead of grill grates, so it won’t stick while cooking.

Eye-Catching Presentation

Cedar planks have a beautiful rustic aesthetic. Serving the grilled salmon right on the plank makes for an attractive presentation.

Added Flavor Capacity

The plank itself doesn’t overpower the salmon. This allows any marinades, glazes or seasoning mixes to shine through.

Step-By-Step Guide to Plank-Grilling Salmon

Cooking salmon on a soaked wood plank is simple. Follow these easy steps for perfect results every time:

Choose the Plank

Cedar and alder are common grilling woods. Look for planks about 1-inch thick and 11-12 inches long. Avoid treated lumber.

Soak the Plank

Submerge the plank in water for at least 1 hour before grilling. Weigh it down to keep it fully immersed so it doesn’t float. The water prevents burning.

Prepare the Fish

Pat salmon fillets dry, brush with oil, and season as desired. Place fillets skin-side down in the middle of the plank.

Grill the Plank

Heat grill to 400°F. Place soaked plank directly over heat, close lid, and grill for 15-25 minutes until salmon flakes easily. Carefully flip plank as needed.

Serve and Enjoy!

Let salmon rest 5 minutes before serving. Transfer plank to a heatproof surface or serving platter. Enjoy your wood-infused fish!

Tips for Plank Grilling Perfection

Follow these tips for perfect planked salmon every time:

• Avoid flipping the salmon during cooking for maximum flavor infusion.

• Use two planks for thicker king salmon steaks so they cook evenly.

• Re-use planks 2-3 times if thoroughly cleaned and dried.

• Try different wood types like maple, oak, or apple for varied flavors.

• Mist with water bottle if plank ignites. Don’t use water to fully extinguish.

• For grill-smoking, keep plank over indirect heat and add soaked wood chips.

• Increase oven temp by 25°F compared to grilling. Place plank on a sheet pan.

• Brush salmon with glazes, rubs or sauces in the last 10 minutes for a flavor boost.

Best Woods for Salmon

While all untreated woods will work, some types of wood pair better with salmon:

Cedar – The most popular grilling plank. Imparts a subtle, citrusy smoke flavor.

Alder – Lightly sweet and smokey. Enhances salmon without overpowering it.

Maple – Provides a faintly sweet, nutty flavor and reddish color.

Apple – Fruity, winy aromas blend nicely with salmon.

Cherry – Use sparingly to avoid bitter notes. Imparts a perfumed, fruity essence.

Oak – More suitable for red meats than salmon due to its heavy woodsmoke taste.

Cedar and alder are best for complementing salmon without masking its flavor. But feel free to experiment with different woods.

Delicious Planked Salmon Recipes

While salmon shines on its own atop a plank, you can also kick up the flavors with zesty glazes, rubs and sauces:

• BBQ Planked Salmon – Brushed with sweet and tangy barbecue sauce

• Lemon-Dill Planked Salmon – Topped with fresh lemon and dill

• Bourbon Planked Salmon – Glazed with bourbon, maple and spices

• Blackening Seasoning Salmon – Coated in Cajun spice rub before planking

• Teriyaki Salmon – Brushed with homemade or store-bought teriyaki

• Jerk Salmon – Dry-rubbed with Jamaican jerk seasoning

The possibilities are endless! Feel free to get creative with seasonings to put your own spin on planked salmon.

Elevate Your Salmon with Planking

Cooking salmon on a soaked wood plank is a centuries-old technique that infuses incredible flavor while keeping the fish moist and tender. The plank also makes grilling foolproof by preventing sticking.

Cedar planking allows the natural taste of salmon to shine through while adding subtle woodsy undertones. It takes salmon to the next level with little effort compared to other cooking methods.

Next time you make salmon, grab a cedar plank and transform an everyday meal into an impressive centerpiece. Just be prepared for rave reviews from lucky guests!