I've introduced the age-old art of hot smoking on wood planks for over twenty-five years in my TV shows and cookbooks. It's foolproof 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 fillet
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.
Preheat the Grill to high.
Rub the plank with one tablespoon of olive oil.
Place fillets on plank; season with thyme, rosemary, paprika, black pepper, dill, and lemon juice. Top with remaining olive oil.
Grill for 10-14 minutes on a covered grill for optimum smoke or until the fish is cooked. The thickness of the fillets will determine the 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.
Tips:
*Soak planks for at least 2 hours or more in 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 the grill, if the planks should fit up, spray the plank with water to dose the flame and immediately close the grill cover to reduce oxygen.
Note: Cedar plank should be untreated non-resin wood, no thicker than 1 inch.
