These two videos show how easy it is to grill Salmon on a Cedar plank.
In the first video by Weber, all of the grilling is done on the plank. Mike recommends “skin off” for maximum contact with the Cedar for maximum flavour – this is fine but slightly more work.
In the second video, by Romy, the salmon is first grilled skin-down, directly on the grill itself and then transferred to the plank – the skin is left behind on the grill.
- We prefer the method in the second video, pre-grilling the salmon with skin-down as it saves you the work and the salmon gets nicely charred as well. We do this with steak as well to get the Maillard reaction
- We strongly suggest using refined olive oil. Extra-virgin olive oil has a low smoke point.
- We would soak the Cedar planks for twice as long, at least 2 hours. If you are using River redgum, soak the planks for 4 hours.