Salmon is one of the most popular and versatile types of fish available. This ingenious and unusual cooking method works in two ways. Unlike traditional grilling methods, cedar plank cooking works in a similar way to steaming, meaning the fish is cooked gently and retains all of its moisture. Secondly, the cedar itself adds an extra flavor dimension with background notes of earthy wood & charcoal.
Traditionally, cedar planks are placed a short distance away from the heat source on a barbecue in order to avoid burning. Though this method is reliable enough to ensure food is heated thoroughly, it is a great technique for avoiding charred edges or overcooked, dry barbecue dishes.
Cooking with wood to enhance the flavor of a dish has been done for centuries but it is only in recent years that chefs and home cooks have started to use the technique regularly. The aromatic smoke that cedar wood produces is unlike anything else and creates a deep, complex mixture of tastes that give meat, fish, and vegetables an extra level of flavor that you just can’t get by using other methods.
Salmon in particular benefits from gentle cooking at a relatively low heat, so by using pre-soaked cedar planks to elevate the tender fish slightly above the actual heat source, you can achieve the kind of caramelised, sweet, charred flavour you would expect from a traditional barbecue but you can still ensure it retains all of its natural juices and stays nice and moist throughout.
This technique is essentially a combination of barbecue, smoking, and steaming, which is what gives this dish its unique and delicate flavor. Next time you’re doing some al fresco dining, this recipe can make a brilliant alternative to standard steaks or burgers.
This recipe is courtesy of Seasoned Cookery School.
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