Whether you’re a kitchen professional or an enthusiastic home cook, discovering how to cook cedar plank salmon on gas grill can transform your culinary repertoire. The fusion of smoky flavors and the delicate texture of salmon makes this technique a favorite among grill masters. This detailed guide will walk you through every step needed to prepare the most delightful cedar plank salmon. We’ll delve into everything from the selection of the fish to the nuances of grilling on a gas grill. Get ready to impress your guests with a recipe that’s both sophisticated and mouthwateringly delicious.
Why Choose Cedar Plank Salmon?
Grilling salmon on a cedar plank isn’t just a trendy cooking method; it offers several unique advantages. First and foremost, cedar planks provide a subtle, smoky flavor that’s hard to replicate with other grilling methods. The wood emits aromas and fragrances that infuse directly into the salmon, enhancing its natural taste. This method also protects your fish, preventing it from sticking to the grill while ensuring even cooking. Lastly, the visual appeal of serving salmon on a cedar plank adds a touch of elegance to any meal setting.
Essential Ingredients and Tools
Ingredients:
- 1 Cedar plank (soaked in water for at least 2 hours)
- 1 Salmon fillet (2-3 pounds, skin-on)
- Olive oil
- Sea salt
- Black pepper
- Fresh dill
- Sliced lemon rounds
- 2 cloves garlic, minced
- 1-2 tablespoons Dijon mustard
- Optional: Your favorite seafood rub or spice blend
Tools:
Preparing the Cedar Plank
For the best results when learning how to cook cedar plank salmon on gas grill, the preparation of the cedar plank is crucial. Start by soaking the cedar plank in water for a minimum of 2 hours, but preferably overnight. The soaking process will prevent the plank from burning on the grill and add moisture that will enhance the salmon’s flavor. To add an extra layer of taste, consider soaking the plank in wine, cider, or even beer. Securely place a weight on the plank to keep it fully submerged. Once soaked, pat the plank dry before use.
Selecting the Perfect Salmon
The type of salmon you choose greatly impacts the outcome of this dish. Opt for wild-caught salmon whenever possible, as it typically offers a richer flavor and better texture compared to farm-raised varieties. Most culinary experts agree that King (Chinook) salmon is ideal due to its high-fat content and exceptional flavor. If you prefer a milder taste, Coho (Silver) salmon is a suitable alternative. Ensure that the salmon fillet is fresh and firm to the touch with no fishy odor. For tips on how to select and slice your salmon, check out this detailed guide on fillet knife for salmon.
Preparing the Salmon
After you’ve procured your salmon, it’s essential to prepare it properly to achieve the best flavors. Place the salmon on a clean cutting board and use a sharp knife to trim any excess skin or bones. Rinse the fillet under cold water and pat it dry using paper towels. In a small bowl, mix olive oil, sea salt, black pepper, minced garlic, and dijon mustard. Brush this mixture generously over the salmon fillet, ensuring it’s well-coated. Feel free to sprinkle your preferred seafood rub or spice blend for an additional kick of flavor. Arrange lemon rounds and fresh dill on top for an aromatic touch.
Grilling the Salmon
Mastering the technique of grilling is essential for anyone interested in how to cook cedar plank salmon on gas grill. Begin by preheating your gas grill to medium-high heat, approximately 350F to 375F. Place the soaked cedar plank directly on the grill grates and close the lid. Allow the plank to heat up for about 5 minutes or until you hear a subtle crackling sound. This indicates that the wood is properly heated and ready. Carefully place the prepared salmon fillet on the cedar plank, skin side down. Close the grill lid and cook for 20-30 minutes, depending on the thickness of your salmon. Aim for an internal temperature of 135F for perfectly cooked salmon. During the grilling process, avoid flipping the fish or moving the plank. The low, indirect heat will ensure the salmon cooks evenly while absorbing the smoky flavors from the cedar.
Checking for Doneness
An integral part of learning how to cook cedar plank salmon on gas grill is knowing when your salmon is perfectly cooked. The fish should appear opaque with a slight flakiness when gently prodded with a fork. However, it should still be moist and tender. Overcooking can result in a dry, less flavorful dish. Use a meat thermometer to confirm an internal temperature of 135F at the thickest part of the fillet. This temperature guarantees the salmon is cooked through while retaining its juiciness. If the fish needs more time, close the grill lid and continue to cook for an additional few minutes, checking periodically to avoid overcooking.
Serving Your Cedar Plank Salmon
The presentation of your dish can elevate the entire dining experience. Transfer the salmon and the cedar plank directly to a serving platter. Allow the fish to rest for a couple of minutes before slicing. Garnish with additional fresh dill, lemon wedges, and perhaps a sprinkle of sea salt for added flavor. Paired with a side of grilled vegetables, a fresh salad, or a light pasta dish, your cedar plank salmon will make for a complete and satisfying meal. For an extra touch of sophistication, drizzle some balsamic glaze or your favorite seafood sauce over the top. Guests are sure to be impressed by both the taste and the presentation.
Common Mistakes to Avoid
While learning how to cook cedar plank salmon on gas grill, there are some common pitfalls you’ll want to avoid. One major mistake is not soaking the cedar plank sufficiently. A dry plank will not only burn easily but also fail to impart the subtle smoky flavors desired. Another error is using high heat, which can overcook the salmon or even cause the plank to catch fire. Always stick to medium-high settings to ensure an even cook. Additionally, avoid over-seasoning your fish; the natural flavors of the salmon and the cedar should shine through. Finally, refrain from opening the grill lid too often, as this can release the heat and prolong cooking time.
Cleaning Up After Grilling
Proper clean-up is essential to maintain your grilling tools and ensure they’re ready for future use. Once the salmon is served and enjoyed, turn off the gas grill and allow it to cool down. Carefully dispose of the used cedar plank; it cannot be reused. Wipe down the grill grates using a grill brush and a mild cleanser. For best results, consider using a specialized cookware cleaner to remove any stubborn residues. If you’ve used a cutting board for prepping your salmon, apply a generous amount of cutting board conditioner to keep it in top condition. This ensures that your tools remain in pristine condition for your next culinary adventure.
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