Over the past twenty-five years I've intoduced the age old art of hot smoking on wood planks in my TV shows and cookbooks. it's fool proof and quite impressive for entertaining; and as I say at the end of my show.."If I can do it You can do It!"
However, this technique of cooking on planks is far from new. The Indians in the Pacific Northwest cooked on cedar and alder, a tradition done for many centuries, as all cooking on an open fire. Once you try it yourself you'll see why.
Planked Salmon as seen on George Hirsch Lifestyle TV Series
Chef George’s Cedar Plank Salmon
Makes four servings
chefgeorgehirsch.com | George Hirsch Lifestyle
*1 cedar plank
One 1 1/2 pound salmon fillets
Juice of one fresh lemon
1 teaspoon each: thyme, rosemary, paprika, black pepper
3 Tablespoons olive oil
2 Tablespoons butter, melted
1 Tablespoon chopped fresh dill
1 lemon, sliced
Soak plank in water to cover 2 hours; drain.
Pre heat Grill to high.
Rub plank with one-tablespoon olive oil.
Place fillets on plank; season with thyme, rosemary, paprika, black pepper, dill, lemon juice. Top with remaining olive oil.
Grill 10-14 minutes on a covered grill for optimum smoke or until fish is cooked. The thickness of the fillets will determine final cooking time.
Prior to serving top with fresh dill butter and serve with extra fresh lemon slices, or grill lemon slices along with salmon.
*Soak planks for at least 2 hours or morein cold water before you fire-up the grill.
Make sure the grill is good and hot, this is key! Grilled cedar planked fish takes on a wonderful smoky flavor. The plank will be charred, but the fish will be perfectly cooked. When opening grill if planks should fare up spray plank with water to dose flame and immdiatly close grill cover to reduce oxygen.
Note: Cedar plank should be untreated non-resin wood, no thicker than 1 inch.