Hello foresty cedar planks. You taste like pine trees and smoke. I'm in love with you. Yup.
Grilling fish on a cedar plank is so fool-proof it's ridiculous. As long as you have a meat thermometer you will get perfectly grill-smoked moist salmon every time.
Things you need to make cedar plank grilled salmon: a gas (or charcoal) grill, cedar planks, a meat thermometer, and one really nice piece of wild caught salmon.
Here's how to do it:
-soak your cedar plank(s) for at least 1-4 hours
-preheat your gas (or charcoal) grill on high and close the lid
-lightly oil, salt, and pepper (a little bit of sugar also helps) your piece of fish on the cedar plank
-turn down your burners to low-medium or turn one off altogether
-put the cedar plank on the grill but try not to place it over a direct flame
-close the lid and let the magic happen (try not to open it!)
-after about 20 minutes check on your salmon and take its temp: it should be at 135 F when its done
Using this foolproof method you too can have amazing cedar plank salmon! Just remember a couple things: don't open the lid until the end - the smoke needs to circulate to flavor the fish. You can save your cedar plank if it's not too charred by lightly washing with warm water (no soap) and placing it wet in a freezer bag in the freezer. I got my cedar planks at Costco $9.00 for 6 but they sell these babies just about everywhere now. If you buy a large filet make sure it fits on your plank and remember that cold salmon is great for leftovers.