Western Red Cedar Grilling Planks - 2 Pack
There's nothing like cooking seafood over wood and fire. Our Wildwood red cedar planks are the fragrance and spice of the Pacific Northwest, infusing your favorite seafood with the plank’s natural flavors. Our planks pair well with salmon or your favorite fish, shellfish and vegetables, and can be used on the grill or in the oven. Simply soak the planks in water, place your food on the planks and cook to enjoy perfectly cooked fish with a lot of flavor without over-drying.
- Can be used in the grill or in the oven.
- For larger pieces of fish, place two planks side by side.
- Sustainable Forestry Initiative (SFI) Certification.
- How to reuse the grilling planks: If you cook using the "indirect method" your grilling planks will have the best chance of being reusable. For charcoal grills simply set the coals on one side of the grill and the grilling plank on the other side. Likewise, for gas grills light one side, usually the front, and place the plank on the other (back) side. If you are grilling something that requires a long cook time, the plank will be too charred to reuse. If you are planking in the oven, your plank will be in much better condition after use than if you are planking on the grill.
Calories
N/A
Protein (g)
N/A
Serving Size
N/A
Sodium (mg)
N/A
Calories from Fat
N/A
Saturated Fat
N/A
Cholesterol (mg)
N/A
Total Carbohydrate (g)
N/A
Calcium
N/A
Total Fat (g)
N/A
Iron
N/A
Vitamin A
N/A
Omega 3 (mg)
N/A
Vitamin C
N/A
Potassium
N/A
Calories:
N/A
Serving Size:
N/A
Calories from Fat:
N/A
Cholesterol (mg)
N/A
Calcium
N/A
Iron
N/A
Omega 3 (mg)
N/A
Potassium
N/A
Protein (g)
N/A
Sodium (mg)
N/A
Saturated Fat
N/A
Total Carbohydrate (g)
N/A
Total Fat (g)
N/A
Vitamin A
N/A
Vitamin C
N/A
Info Source:
Soak your plank in warm water for at least 15 minutes, as it absorbs into the grilling plank faster than cold water.
Brine: Dissolve ½ cup salt in 6 cups of water, then add your fish to the solution for 1 hour. The brine helps prevent the fish from “weeping”, avoiding the white stuff that seeps out of fish during the cooking process.
Rub the fish with freshly minced garlic, then pack the top with a bit of brown sugar. The brown sugar caramelizes the fish and helps maintain the color of the fish. Season with salt and pepper to taste.
For the grill: Place your plank with the seasoned salmon on the grill at 450°F. Cook with the lid closed (to keep in all that flavorful smoke) until the fish is done to your liking. If your salmon fillet is an inch thick, this process should take less than 10 minutes. Remove salmon from the grill, and garnish with fresh herbs and lemon.
For the oven: Heat your oven to 400-450°F. Under 400°F and you won't be able to heat the moisture quickly enough for the wood flavor to absorb into whatever it is you're cooking. Over 450°F, and your moisture will vaporize before it gets a chance to infuse the wood flavor. Make sure to place a pan under the plank on the bottom rack to catch drippings. This is a much better method than placing the plank directly on a pan, because this will allow for better air circulation and ultimately better flavor transfer. If your salmon fillet is an inch thick, this process should take less than 10 minutes. Remove salmon from the oven, and garnish with fresh herbs and lemon.
Pro tip: Don’t oil the plank. Oiling the plank causes flames and excess heat, extra calories, and negates one of the best parts of cedar planked salmon; the clean and painless removal of the fish skin. When the fish is done, you can just slip a spatula between the fish and the skin for easy removal.