Ingredients
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1 untreated food-grade cedar grilling plank
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2 pounds salmon fillet
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Kosher salt, to taste
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Crushed black pepper, to taste
Instructions
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Soak the plank. Place the cedar plank in a sink or large dish and cover it completely with cold water. Soak for 1 hour, using a bowl or another clean, heavy object to keep it submerged.
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Season the salmon. Place the salmon fillet on the soaked plank and season generously with kosher salt and crushed black pepper.
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Prepare the grill. Preheat one side of the grill, leaving the other side unheated to create an area for indirect cooking.
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Grill the salmon. Place the plank on the unheated side of the grill. Close the lid and cook for about 20 minutes, checking for doneness. The salmon should reach an internal temperature of 145°F at its thickest point.
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Serve safely. Carefully remove the plank from the grill using heat-resistant gloves or sturdy grill tools. Transfer the salmon to a serving platter and discard the plank after use.
Notes
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Use a food-safe plank: Choose untreated cedar specifically sold for grilling. Never use painted, stained, or chemically treated wood.
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Keep the plank soaked: Soaking helps reduce the risk of the wood catching fire, although the edges may still char during grilling.
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Check the thickest section: Cooking time varies with the salmon’s thickness and grill temperature, so use a food thermometer rather than relying on time alone.
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Keep the lid closed: This helps maintain consistent heat and allows the cedar to infuse the fish with its smoky aroma.
- Prep Time: 5 minutes
- Soak plank: 1 hour
- Cook Time: 20 minutes
- Category: Main Dish
- Cuisine: American
