Join 3,372 readers in helping fund MetaFilter (Hide)


Cedar Plank Salmon
August 11, 2005 7:33 PM   Subscribe

How do I cook salmon on a cedar plank in the oven? I've googled, but there doesn't seem to be a consensus on whether to soak the plank in water or brush it with olive oil (or both), whether to oil before or after preheating, and so on. What's worked or not worked for you?
posted by nyxie to Food & Drink (8 answers total) 1 user marked this as a favorite
 
This recipe has you soaking for at least two hours. This one just has you rinse it quickly prior to use. I'd try it both ways and use the method I like best.
posted by pmbuko at 7:46 PM on August 11, 2005


If I'm grilling, I soak the plank for a couple of hours...so it doesn't catch fire. If I'm oven roasting, I bake it for a few minutes...basically until I can smell the wood toasting, then oil the wood and toss a marinated salmon on it.
posted by dejah420 at 7:59 PM on August 11, 2005


I work at a high-end grocery store and sell those planks all the time. Soak them for at least 2 hours, anything less, like basting just won't work.
posted by AMWKE at 8:15 PM on August 11, 2005


You have to soak the plank for a while - or, just like a shish kabob on a grill, the wood will burn.

Here's a nice Flickr picture of Salmon on a Plank
posted by fourstar at 8:37 PM on August 11, 2005


I've done this twice, both times with alder. Definitely soak the shit out of it. I used cider and another time water then wine for a couple hours. Works great. I heat the plank a bit on the grill first, but you gte some nice smoke either way.
posted by docpops at 9:21 PM on August 11, 2005


I agree-- the more soaking, the better. I soak all day if possible, minimum 4 hours. The cedar does lend a delicious taste to the salmon. I have used this recipe with much success, except I BBQ rather than roast.
posted by picklebird at 6:43 AM on August 12, 2005


I've always soaked the plank for at least one to two hours before grilling. I've never tried it in an oven, given the amount of smoke produced on the grill I would worry about setting off the fire alarms.

I tend to not season the fish too much, a little canola oil and Tony Chachere's. It's quick and tasty meal, chock full of essential fatty acids.
posted by beowulf573 at 8:36 AM on August 12, 2005


By the way, there's no reason to buy a plank from the grocery store. If you have a saw, buy an untreated cedar fence plank from a hardware store. It will cost 1/10th of the price. Even if you don't have a saw, the hardware store will cut it for you and you'll still save a lot of money.

I soak mine overnight in the tub with a 5 gal bucket sitting on top to hold them underwater. If it catches on fire, the experience is a little less tasty and a lot more scary.

Why would you oil it? Just cook skin-down, the skin will adhere to the board, and then you just use a spatula to slice off the wonderfully flavorful salmon , leaving the skin there. You are going to throw the board away anyway, the presentation is still great, since the fish will have the gorgeous wood-smoked color, and you don't have to deal with little bits of gross fish skin on everyone's plates later.
posted by Invoke at 9:38 AM on August 12, 2005


« Older Does "data" have mas...   |  I have Type 2 diabetes. I have... Newer »
This thread is closed to new comments.