A friend of mine told me about cooking salmon fillets with a cedar plank, but I'm not sure how thick the plank should be, what type of cedar, should you oil it first, pre heat it for awhile, if anybody has used this method it would be great if i could get some ins and outs on it. Thanks.

fiveweight,

I've had fish on the plank. it's good!!! I would use a normal roofing shake. the old growth would be the best bet. try useing old growth Cedar for smoker chips to. works great. but for the smoker it has to be old growth or it will get a bad wood taste. old growth will have les pitches in it. I got the idea from a dude that got it from an old indian. but try the salmon in the BBQ on the wood. you will like it. it kinda gives it a nice smoke flavor and you don't need a plate just serve it right on the plank. but use a squirt bottle to cool it off first or you might get some unhappy guest.

dcrzfitter

Outdoor cooking, my most prized talent.
A nice sized purple and gold Chum Salmon.
Put it on a large cedar shingle.
Bake or barbecue until flakey.
Throw away the fish and eat the shingle.

I just had to do that. fp

I have always used an alder plank. I was given a few by a friend, so I never made my self. I feel that it would be easy enough to get a 1 1/2' alder rounds (dry) and split them in into 1 inch thick slabs 8" wide. I put the plank on the bottom grill of the barbie with the fish skin side down on the plank. The grill will start to burn the plank which gives the fish a nice smokie flavor. The plank also seems to sweeten the filet by the direct contact with the skin. It is a great way to do the fish. Enjoy.

Alder works great! If you are using a grill, wrap the underside of the plank with tinfoil, use some oil on the top of the plank. Preheat the plank by putting it in the oven, turn the oven on to 350 and when the oven reaches temperature put the fish on the plank and put the whole deal on the grill. A little lemon pepper, butter, garlic and white wine on the fish while cooking just makes it better. Halibut on a plank is great as well. I remove the skin before cooking.

I bought some alder at Crosscut Hardwoods in Seattle and routed out a depression in the plank, that way it holds the juices and keeps everything moist.

Enjoy!

Hello Fiveweight, I have a reciept if you would like it. You can email me at B23dragon@aol.com and I'll email you back.

fp, thanks for the great recipe, gave it a go this weekend at a dinner party, it was a huge hit. My daughters said it tasted just like chicken, the only thing I was wondering about, isnt this just another recipe for [Bleeeeep!] on a shingle. Thanks fiveweight.