NOTE: To review and/or select the meat you wish to use, please refer to the “Recommendation Guide to selecting your beef, pork, chicken, turkey or seafood” PDF, located in the Recipe link in the heading at the top of the Home page.
1) Soak the cedar planks in water for at least one to two hours in a sink or clean bucket.
NOTE: We also sell three sizes of cedar cooking planks here on the website. Click on GRATE PLANKS on the Home Page.
2) Place your salmon or fish filet, skin side down, on the cedar planks, spray or rub a little oil on fish, then grind the Cedar Plank Seafood Seasoning on the fish.
NOTE: One word of caution, these rubs are self-contained, meaning that they already have salt in them in the proper ratio to the spices and herbs, so don’t overdo it with grinding the rubs or add any additional salt.
3) Let the spice blend marinate on the fish for at least 20 minutes of up to 24 hours under refrigeration, covered. As always, the more seasoning you put on your meat the more flavor you will get on the crust when the fish is finished. The amount of seasoning shown in Figures 1 & 2 below, will get you a good medium flavor profile.
NOTE: Always buy your meats from a quality reputable stores. Keep all meat under refrigeration as much as possible during preparation. Don’t leave any meats out at room temperature for more than 30 minutes, except when you are ready to cook it. Then let it just reach room temperature prior to cooking, but don’t let time exceed an hour. Food safe guidelines recommend that any proteins (meats in this case) are not exposed to the “Temperature Danger Zone” (40 F. to 140 F) for more than 4 hours for its entire journey to you cooking it. We are informing you of these food safety guidelines, because we want you to have a wonderful flavorful safe food experience, every time.
Figure 1. Full side of salmon with Cedar Plank Seafood Seasoning ready for the oven or grill.
Figure 2. Salmon filets on cedar planks with Cedar Plank Seafood Seasoning ready for the oven or grill.
1) Preheat your oven to 375 F. In your oven, place the cedar planked fish in the middle oven rack and roast to an internal temperature of 140º F. to 145º F. You might want to place the cedar plank on a sheet pan or a sheet pan under it to catch a juices that might come out of the fish to keep your oven clean. Use an instant read thermometer to check the temperature of the fish in the thickest part of the fish.
1) On the grill, place your cedar planked fish in the grill using indirect heat, by turning off the burners under the cedar plank or pushing the coals to the opposite side of the grill from the cedar plank. Grill roast your fish to an internal temperature of 140º F. to 145º F. Use an instant read thermometer to check the temperature of the fish int he thickest part of the fish. If you get flare ups from the cedar plank, use a squirt bottle of water to spray on the cedar plank, not the fish.
The steam from the cedar wood keeps the fish moist and the smoke flavor from the cedar and the Seafood Seasoning give the fish an incredible flavor. This method of cooking works just as well for chicken, steaks, pork chops and vegetables!