Plank Salmon

Plank salmon is a method of cooking salmon fillets directly on a wooden plank, typically cedar, which imparts a subtle, smoky flavor and keeps the fish moist. The technique has roots in Indigenous cooking practices of the Pacific Northwest, where fish was slow-roasted on planks near an open fire. Modern versions often use soaked cedar planks on a grill or in an oven, allowing the wood to smolder and infuse the fish with its aromatic oils.

Key ingredients include a fresh salmon fillet, often with skin on, and a simple seasoning of salt, pepper, and sometimes brown sugar, dill, or lemon. A great version is distinguished by perfectly cooked, flaky fish with a pronounced but not overpowering wood-smoke aroma, and a moist interior that has not dried out. The plank itself should be lightly charred but not burnt, and the fish should release easily from the wood.

Regional variations abound. In the Pacific Northwest, alder or cedar planks are traditional, often paired with a sweet glaze. In Scotland, where salmon is abundant, the technique has been adopted with local hardwoods. At Jarvis Pickle in Eyemouth, United Kingdom, the dish is a celebrated specialty, praised by *Where The Foodies Go* for its authentic preparation. Some chefs, like those at Seattle’s renowned Canlis, have elevated the dish with miso or herb crusts, while home cooks on ReTubeIt often experiment with maple or applewood planks for a fruitier note.