Tuesday, April 22, 2014

"ATW80DS" - Pacific Northwest

       The method of plank cooking starts with the Native Americans of the Northwest who would put whole salmon on large cedar planks and place it over a fire, yet others feel like this technique is a Scandinavian tradition that was brought to America by early travelers.  Either way the plank held the fish together while the cedar plank smoldered and flavored the fish with smoke. This process of grilling fish has become popular and several companies manufacture planks specifically for this purpose. What most people don't realize is that you can do so much more with a plank than grill salmon.

We bar-b-Que our Trout and Grouper on a cedar plank because it is a good way to grill fish without the fish falling apart, we use the planks more now than our fish baskets. Also the planks help to pull some of the fishy taste out of the meat. The smoke from the wood really enhances the flavor of the fish.

Cedar Plank  Fish

  • 2 12-ounce salmon, whole trout cleaned (living on the east coast, we use croaker or sunfish)
  • 1/2 cup fresh dill, chopped
  • 3 tablespoons olive oil
  • 1 lemon sliced thinly
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 1 untreated cedar plank large enough to fit the fish 


Soak the cedar plank submerged in water for 1 hour. Preheat grill. Lightly coat inside and outside of each trout. Season inside with salt and pepper and stuff with lemon slices and dill. Place soaked cedar plank on grill over direct medium heat. When cedar plank starts to smoke place fish on plank. Grill for about 15 minutes or until the fish is done. The flesh should be opaque and plank easily. Remove from grill. This trout makes a great smoked fish appetizer or spread. To make spread remove bones and skin from the meat and break the meat up and mix with cream cheese.

Side note:  It's good to keep a spray bottle handy in case you're plank catches fire (rarely happens if you soak overnight)

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