U got a recipe?
 

U have a recipe? The last time I had this was many years ago in a restaurant in Seattle. It was just delicious. I have never been able to replicate the flavors of it, however.

I use maple planks. Better than cedar. I also use coals underneath. Better than gas.

We do this a couple of times a year in the summer when the salmon returns to spawn. Find that the planking method easier to keep the salmon from overcooking. While I love the smell of the smoking cedar plank, I don't find it infused into the salmon as much as I would like though.

In terms of a recipe, we normally do a simple light coating of dijon mustard with brown sugar crumbled on top along with a bit of salt and pepper.

Shoyu (soy sauce), brown sugar, and grated fresh ginger root.

Wife can't take spices, so I just coated the salmon with olive oil and sprinkled some lemon juice on it....then I sprinkled sea salt and lemon pepper on it when it was on my plate.....

Just an update. I have to retract my comments about reusing planks. They definitely lose the thujone flavour and taste after 1 use.

An 18" piece is about right. 24" is the width of my BBQ grill so doesn't allow heat to rise as much if there are two planks inside.

Our preferred sauce for salmon is much the same: soy sauce, brown sugar, grated ginger, a little dry mustard. I do it in the oven or on the grill. I serve it with white rice, and something green to balance the dominant orange/brown color: green salad, or spring peas, or grilled asparagus.

Read this thread. Reminded my lady that we got some cedar planks as a gift. She did salmon over charcoal at home. Excellent.

Then she tried the same with fresh trout on a gas grill at our mountain cabin. Alas, the burner rot in the old gas grill became really apparent when planks that need even heat didn't get it. Planks burned. She used bad words.

So now I am on the hook for a new gas grill.:p

Mazel tov! ^

To add more flavor of the smoke you can add soaked woodchips into the fire/coals rapped in foil with a few holes.

+1 - Done this as well for years. You can hit it once or twice with a sander if necessary.

an update as I this evening I grilled a split turkey (that I had brined) on cedar planks.

STILL DELICIOUS, we and our guests ate all of it which I was pleased to see but now I'm realizing that there won't be leftovers!!:eek::(

Nice one! I never thought beyond salmon. This thread is an eye opener.

I was shown this in Germany, using scallops, salmon, and a thick steak.

Interestingly, one of the planks was soaked in White Wine + water, while the other was soaked in American Bourbon+ water. Both were soaked all morning.

The fish was fantastic as was the steak. Memorable in fact.

Wouldn't the steak end up more like baked or roasted, without much if any exterior char?