Grilling fish on soaked wooden planks ensures moist, mildly smoky fish. Try it once, and you'll be hooked.
May 12, 2008
1 of 9Photo: Colin Peterson
Introducing the Plank
Introducing the Plank Gadgets may come and go, but we think grill planks are here to stay. Grilling on a soaked wood plank imparts a delicate smokiness to grilled fish recipes, keeps food moist, and is so simple that even a first-timer can plank successfully. Choose alder, cedar, or oak planks, which give off a mild aroma that pairs well with seafood, and remember to allow time for planks to soak in water. Check out The Pleasures of Planking for helpful hints.
2 of 9Photo: Hector Sanchez; Styling: Ginny Branch
3 of 9Photography: Becky-Stayner; Styling: Melanie J. Clarke
Alder-Planked Salmon in an Asian-Style Marinade
Alder-Planked Salmon in an Asian-Style Marinade Recipe If you can get your hands on a filleted side of salmon, this is the recipe to choose. After a quick dip in a soy marinade rounded out with honey, ginger, and lemon, the salmon is grilled over indirect heat. Keeping it on a plank is one way to ensure that this large cut of fish stays extra-moist.
4 of 9Randy Mayor
Cedar Plank-Grilled Salmon with Avocado-Orange Salsa
Cedar-Plank Salmon Recipe Cedar is the most common choice when planking salmon. The simple combination of sweet brown sugar, dried thyme leaves, and cayenne pepper in this rub only heightens that perfect rustic flavor.
6 of 9Photo: John Autry; Styling: Cindy Barr
Plank-Grilled Salmon with Grape Relish
Plank-Grilled Salmon with Grape Relish Recipe Serve this dish with pinot noir. Briny olives, sweet grapes, and rich salmon match well with the wine's balance of earthiness and acidity. Substitute picholine or other green olives, if necessary.
7 of 9Photography: Becky-Stayner; Styling: Melanie J. Clarke
Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise