Salmon Grilling Planks

These all natural Western Red Cedar, Western Maple and Alder take grilled salmon or seafood to a heavenly level. These grilling slabs will be a hit for any BBQ party!

• Western Red Cedar--Sweet, spicy, with a mild smokiness; versatile for fish to veggies.
• Western Alder--Robustly smoky with a hint of vanilla; ideal for salmon, plus other fish, vegetables, cheese, and even pizza.
• Western Maple--Mildly smoky with buttery accents; suitable for all foods.
  

Go Natural.  Focus on wood and WOW your guests.  Serve your dinner on these single serving planks.  Hmmm, which flavour will it be?  They’re all sweet choices.

Available Sizes and Prices

Modest shipping rates apply. Your choice of regular post or courier.

Wholesale prices available for orders greater than 50 pieces

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Salmon Plank Grilling

Give your salmon a great smoky essence of sweet wood. 
It’s healthy, tasty and easy. 

Everyone loves cedar-planked salmon, but there are many different recipe ideas that work well with our wood planks. Be inspired by trying other meats that are enhanced by a slow, lazy heat.  Mix and match flavours from our choice of Western red cedar, red alder and Eastern sugar maple.
Grilling on a wooden plank is a lot like using a pan, except this pan will produce smoke and can catch fire. This method is great because it gives you a good stable surface to put foods on while giving you authentic smoke for flavour. This is particularly good if you are grilling something delicate like fish fillets. And since you won’t be flipping the fish or really doing anything with it during the cooking this is a very easy way to prepare grilled fish.

Plank cooking is indirect because the food is insulated from the direct heat. You do want the board exposed to the direct heat of your grill so that it can smoulder. If you notice that the board has caught fire while you are grilling, spray it down with water to put out the fire. This isn’t to say that you don’t want the board to burn a little. The smouldering of the wood is what creates the smoke and flavours the fish but you don’t want the board actually on fire. 

Starting with our clean, untreated piece of wood, it is probably your experience that wood burns. To reduce the burning of the wood to a point where you can effectively grill on a plank you need to make sure that it has been soaked in water for 1-2 hours – the longer the better. If desired, add 1 tablespoon of salt or 1 cup of white wine, apple juice, citrus, or berry juice to the soaking water to accent the wood aromas. 

You can use grilling planks on the bar be que over charcoal or gas. Once you have the grill burning and the planks soaked, place the fish on the lightly oiled board (this prevents sticking), season as appropriate and place the whole thing on the grill. Because the fish is being cooked indirectly it will take longer than if you just grilled the fish directly; plan on about 50% more cooking time versus regular grilling when cooking on a board. During the cooking time you can baste the fish with lemon juice, butter or most anything that isn’t flammable. You do not want to inspire a fire. 

Once the fish is done you can remove the whole plank and fish with a pair of grilling mitts or you can slide the fish off onto a platter. You get one use out of each plank. After the fish is cooked and ready to serve, remove the plank from the grill and place into a bucket of water.

Jan’s Secret Pièce de Résistance.........shhhhh