I don’t care much for fish. I like shrimp, crab and lobster. They are a little more expensive than most fish, but I like them because I don’t have to sort through bones.
Every so often, I like salmon too, but it must be grilled. One grilling method I like for salmon is influenced by the Native Americans of the Pacific Northwest.
Sport and commercial salmon season has been open for a few months now. When my parents get the chance, they enjoy the day fishing on the waters of the Monterey Bay. They enjoy the jubilation of the party boat, fishing and visiting with friends. When the catch is very good, they come home with four beautiful salmon. They clean, cut and preserve the salmon in the freezer. It is often shared with friends and family.
Since my parents have an abundance of salmon, their friends always share their tips for how to prepare it. A few years ago, we discovered a very unique way of preparing salmon on the grill. The difference is that the salmon does not cook directly on the grill grate, but on top of a cedar plank.
The idea of cooking on a cedar plank is not new. The Native Americans of the Pacific Northwest developed the idea thousands of years ago. Different packages of cedar planks refer to the way in which the Native Americans used the wood boards.
Large stones would be placed in and around a fire. The cedar plank with the food on it would be laid on top of the hot stones until the food was cooked. This was the favorite way to prepare the salmon that came up the rivers at the time of spawning. It was seen as a gift from the gods to have such an abundant food source, so the way in which the salmon was cooked was very special.
Modern times have a way of adapting the old ways and making them new. Instead of building a fire and gathering large stones, the grill is used to prepare salmon using this unique method.
When my family first heard of this method, cedar planks were very hard to find. Unless you were sure that the cedar from the lumberyard was not treated with chemicals, it was a tough search to find the planks. It may have been about two years ago that cedar plank availability exploded.
Whether it was the increase of cedar planks available that made this method popular or vice versa, cedar planks are easier to find now and are no longer a specialty item from a gourmet or grilling store. They can be found in the big box stores and hardware stores in the grilling department.
Grilling planks are available in alder, oak, cherry and other woods depending upon the retailer. The other woods are good, but the cedar smoke gives the salmon its characteristic flavor. The smoked flavor is mellow and it has undertones of sweetness.
You may be thinking right now that if you place wood over a fire, it will burn. Not if you soak the cedar plank in water. Packages also suggest soaking the cedar plank in diluted juice, beer or wine. Packages say to soak the plank for 30 minutes to four hours, but I found that one to two hours of soaking, depending upon the thickness of the plank, is fine too.
A sink, washtub or bucket is usually large enough for most planks. The plank will float in the liquid and will need to be weighted down to keep it submerged.
Soaking the cedar plank in liquid will allow the board to smoke, but not catch on fire. Most planks can be used up to four times. When the cedar planks seem past their prime, the pieces can be cut up and added directly to hot coals or a smoker box for other grilling applications.
This method of grilling salmon takes a little longer than directly on the grill, but the time is well worth it. The speed of cooking is increased and the results are better if the lid of the grill is closed. This will allow the heat to circulate around the bottom and top of the salmon and capture and concentrate the smoke generated from the cedar plank.
Fresh wild salmon is in the grocery stores right now. Take advantage of its availability and try this different method for preparing salmon. The results and flavor are outstanding. You will want to add this method to your list of grilling favorites.
For this simple recipe, I use fresh herbs and lemon wedges with salt and pepper. That is all you really need, but consider experimenting with other complementary and mellow-flavored ingredients too. The true flavor will be from the smoke of the cedar.
