Planked FISH
- 0sPrep Time
- 15m Cook Time
- 15m Ready In
4 servings This cooking method is adaptable to many seasonings, but if you use an aromatic wood such as cedar, try to restrain your creativity and enjoy the lovely aroma it imparts to the fish. We prefer to use cedar and a large salmon fillet that fits neatly on the plank. If you have some open bottles of wine, you may soak the plank in wine instead of water. Please read about Planking.
Ingredients
- A 6 × 12-inch plank of untreated wood such as alder, hickory, maple, or cedar
- 1½ to 2 pounds fish fillets or steaks, such as salmon, black sea bass, halibut, or monkfish
- Olive oil or melted butter
- Salt and black pepper
- Lemon wedges
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- A 6 × 12-inch plank of untreated wood such as alder, hickory, maple, or cedar
- 1½ to 2 pounds fish fillets or steaks, such as salmon, black sea bass, halibut, or monkfish
- Olive oil or melted butter
- Salt and black pepper
- Lemon wedges
Let's Cook
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Step 1.
Soak in water for at least 6 hours: A 6 × 12-inch plank of untreated wood such as alder, hickory, maple, or cedar
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Step 2.
Have ready: 1½ to 2 pounds fish fillets or steaks, such as salmon, black sea bass, halibut, or monkfish
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Step 3.
Brush the fish with: Olive oil or melted butter
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Step 4.
Season with: Salt and black pepper
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Step 5.
Prepare a hot grill fire. Place the plank on the grill and let it heat until it just begins to smoke. Place the fish in the center of the plank, skin side down. Cover the grill and cook until the fish is opaque throughout, 10 to 15 minutes depending on the thickness. The internal temperature should be about 125°F. Serve with: Lemon wedges