Simple preparations are often very good, IMO.

Jim

Whatever you do, please make sure you don't go to a lumber yard or hardware store and buy a cedar board and cut your own planks.

No, no, it is much better to buy the cedar boards already cut, packaged and labeled as cedar cooking planks in the kitchen store for about 39 times the cost of a cedar board from the lumberyard.

That's how I made it last time, too. It tastes better to me when there aren't a lot of flavors competing for attention. The brown sugar just kind of melts all over the salmon and caramelizes.

Jeri, I made an easy version of Cedar Planked Salmon for dinner last night. I rubbed mine with fresh minced garlic, salt, pepper, olive oil and the juice of half a lemon. Left it for about 30 minutes for a quick marinade.

Metaxa, is there a reason for your recommendation?

It is normally much cheaper to buy a piece of untreated 1 X 6 cedar lumber at the lumber store and cut your own. A six foot board can be had for about $3.00. Much cheaper than any of the cedar planks sold for grilling.

Lucky for me a friend of ours is a tree faller so I have an endless supply of cedar planks.

Ann

I still have a cedar plank someone gave me as a gift and have yet to use it! What's wrong with me?

I can't make myself love salmon. I know I can make some other fish on it but I honestly keep forgetting I have it. I'm taking it out of the drawer and I'll try to use it soon.

I have one too Shaun, it's been kicking around for several years. My problem is I don't like salmon and my guys always request the same couple of recipes, so I have no incentive to try new ones.

Shrug - maybe I'll finally give it a go

Alexa

Chicken works well on a cedar plank.

Ann I think Metaxa was posting "tongue in cheek"

I just can't abide salmon, I've tried but have decided I'm too darn old to make myself do anything I really don't want to do.

Funny, I love smoked salmon, salmon salad sandwiches, gravlax but not cooked salmon...go figure.

Sharon, you are NOT that old! Because if you are, then I am too.

Is there anything special you need to do to the cedar board after you cut it to size?

Not sure I would use it for salmon though. I used to be able to eat salmon, but I often get an allergic reaction to the salmon I've had in recent years. I have not figured out if it is the farm raised or wild caught.

Truth be told I don't care for salmon either. Moe ate his and loved it and I had a couple of bites of mine thought it was okay if you liked salmon and then saved the rest to make Moe salmon patties.

Cedar planks are great for chicken as well as other fish. I like halibut cooked on a plank.

Ann

Ann - but is there anything special you do to the wood cuts you get from your forestry friend?

Teresa

...but is there anything special you do to the wood cuts you get from your forestry friend?

No. (although I'm not Ann...or am I?)

The boards you buy in the kitchen store are usually smooth (planed) on both sides and a board you buy in the lumberyard will often be smoother on one side than the other. You may feel a need to sand the splinters off, you sure don't have to.

All you want/need are sections of board large enough to hold the piece(s) of fish. The only person who cares if you get it from a guy, a lumberyard or the kitchen shop is the marketing manager for whoever supplies the kitchen shop.

You can plank food in your regular oven too.

yes I agree with what you said that simple preparations are sometimes the best compared to the more complicated ones. Salmon recipe is one of my most favorite dishes of all time and I love to read an article about it just like barbecue gifts
.

Here is a link that might be useful: barbecue gifts

"No. (although I'm not Ann...or am I?")

ROTFL!!!!!!!!

I like salmon pretty well, Elery loves the stuff.

I've used cedar planks a couple of times, they were OK, but I prefer it just grilled. I'll definitely try the mustard/brown sugar recipe, that sounds good to me, so thank you, Jeri.

Ann, are you and Metaxa having an identity crisis here? (grin)

I just got a cedar plank from the local lumber yard too, they very kindly cut it into 18 inch lengths for me, and it was nicely planed on only one side, which I didn't feel the need to "touch up" at all. I think I paid $8 for those 4 18 inch lengths. I would have had it cut smaller, but I wanted to put an entire "side" of the salmon on it intact. Sure enough, there they sit in the basement, unused...

Annie

OMG!!!! LOLOLOLOL!

I tried the cedar planks last week and frankly didn't care for it. The taste didn't seem any different and I actually prefer my usual way of cooking it: on top of some foil in either an aluminum pan or cast iron covered with foil. Some oil on the bottom, salmon, then a topping of some Thai peanut sauce and some panko.

Is it supposed to taste smokey cause mine didn't.

Sue

Did you soak the planks before cooking?

I haven't used my new cedar planks yet, but my favorite way to prepare salmon is topped with a mixture of brown sugar, and soy sauce drizzled over the top.

Di

Man  I *love* Salmon  so I just can not relate to those of you who donÂt. :-)

Did you soak the planks before cooking?

IsnÂt the soaking just to prevent it from catching fire? We have a new infrared grill so catching fire is not an issue any longer (Yea!). We did put the plank on to preheat it and get it smoking well before putting the fish on. Oh  I read a tip that might be useful to some of you. It said that you can soak planks and then freeze them. They can be used right from the freezer. If you are like me, I would forget to soak the plank before leaving for work, so this would be great for me.

One other thought I had - every "Plank" recipe IÂve read says to remove the skin. IÂm thinking this is necessary so that the cedar can permeate the fish thoroughly (could be wrong of course). LOL Â the first time I tried to remove the skin what a hack job I made! I then Googled it and watched a YouTube video and now IÂm fairly adept at it. :-)

Jeri, Most recipes I've read say to place the fish skin side down. The smoke will permeate the fish.

Ann

The last time I made it, we were out of propane, so I cooked it on the Weber. I always scoop whatever charcoal is left from the previous fire into the chimney and top that off with new charcoal. The previous fire happened to have some hickory chunks mixed in with it. The flavor was very smoky, but I always feel like I get more of a smoke flavor from charcoal than from propane. I did soak the plank for about an hour and cooked the salmon skin-side down. The brown sugar was so good, I'm thinking I need to try the mustard version next.

I was inspired, but perhaps misguided to try a mustard- brown sugar topping on tonight's grilled salmon. It was a nice change, but all things considered I prefer it grilled (when cooked on my gas grill) topped with a mixture of fresh lemon juice, EVOO and Penzey's Turkish seasoning. Simple but good!