King of the plank. salmon is the original partner for the plank. it's a pairing that dates back to the native people of the pacific northwest, who grilled salmon over open fires on planks of cedar and alder.. Fresh wood flavor, which is the characteristic of plank cooking, is achieved via moisture being heated, rising out of the plank and pulling the wood flavors with it. to get moisture into the plank in the first place, you need to soak the plank in warm water for 15 minutes.. This method of cooking salmon on planks of wood set on a grill has come to mean "planked salmon" in many circles. true planked salmon - a tradition in the pacific northwest - is a tad more dramatic: whole salmon filets are threaded onto cedar sticks and then set at a dramatic angle over a fire that is, in my experience with it, best described as a bonfire..
Remove the plank from the water and place fillet skin side down on wood. brush with olive oil and season with salt. cover top with lemon slices. place planked salmon in center of the cooking grate, plank side down. grill for 20-30 minutes or until salmon is pink in the center and flakes easily with a fork. remove from grill.. Preheat an outdoor grill for medium heat. place the planks on the grate. the boards are ready when they start to smoke and crackle just a little. place the salmon fillets onto the planks and discard the marinade. cover, and grill for about 20 minutes. fish is done when you can flake it with a fork.. Salmon is a beautiful, bright fish that we love to have on our dinner plates. it's healthy, it's pretty enough to serve to company, and it's absolutely delicious..
