Cedar Planks are a great cooking tool, especially when it comes to the grill. The plank smolders keeping your fish very moist while infusing a woodsy flavor. It’s an elegant way to cook and showcase a beautiful fresh piece of fish.

Salmon is most famous for cedar plank cooking but there are lots of types of seafood you can plank too! Scallops, Shrimp or Branzini on the plank are also very tast.

There are some key things to think about when you use a grilling plank.

First make sure you are not using just any plank from the hardware store. Look for something in a cooking store or on-line that is a grilling plank. You should be using a plank that is all natural, no preservatives. Don’t forget that what’s in the wood will be cooked into your food, choose wisely.

When planking it is very important to pre- soak your plank as you will be putting it on a direct flame or heat source. Let’s not start a fire or worse, ruin the fish!

Soaking the plank is easy but it takes some time. It is recommended to soak the plank for at least 2- 6 hours. Overnight soaking will ensure it is fully saturated.

Fill up your sink, a basin or a roasting pan with water. Place the plank in the water and add weight on top to completely hold it under the water. A mug of water, a soda can or two, a bottle of wine are all heavy enough to keep it submerged.

Tip: Water is all you need when soaking. It will gently steam your fish with the heat of the grill and keep it very moist and tender. The smoldering will give it a smokey and woody essence. But! If you are feeling adventurous is also fun to try adding wine, beer, cider or fresh herbs to the water for additional flavor. These flavors will smolder into the meat as it cooks. #mmmm

When you are done soaking and ready to use your plank. Pat it dry. Coat the top (where you will be putting you seafood) with olive oil. For added flavor I sometimes add flavored oils, sea salt, garlic or herbs.

Rinse your fresh seafood, pat dry and place your fresh salmon skin-side down on the coated plank. Prep your salmon as you like. Our blog offers lots of ideas for cooking seafood.

The plank can be put directly on the grill or if you are using an oven, I like to place the plank on a baking sheet to eliminate a messy oven.

Depending on thickness, cut, and type of seafood cooking times will vary. I would start to check on my salmon on the grill after about 12-15 minutes. if it is at a medium temperature like 350 degrees.


Good Luck and don’t forget to show us your core cooking skills on Facebook!



**Don’t have 4 to 6 hours to wait?... Soak your planks ahead of time and store them in a plastic bag in your freezer. Thaw them by soaking it in hot water for 10 minutes when you are ready to use.

**Cedar planks can be re-used. Just scrub off the skin as you would any other dish. Allow them to dry. When they become overly charred, cracked, or impossible to clean, it’s time for a new one