For hundreds of years, Native Americans living in the Pacific Northwest have cooked salmon on wood planks. They build a huge fire pit, attach sides of salmon to planks, and then drive the bottom of each plank into the ground so the salmon slowly grill-roasts vertically next to the fire. The technique I describe here is much simpler. Grilling salmon on a wood plank imparts a sweet, smoky, slightly charred flavor to the fish. The possibilities for flavor depend on the type of wood you use—alder, cedar, or oak—and the sauce, marinade, or rub you choose. Use this recipe as a guide. It explains the basic technique of grilling fish on a plank and delivers a fresh and flavorful combination of herbs and sweet smokiness. The variations are countless.
Serves 6 to 8
1 whole side of salmon, about 3 lb [1.4 kg], skin on and scaled, pin bones removed
Extra-virgin olive oil for rubbing
Fine sea salt
Freshly ground black pepper
Leaves from 4 sprigs fresh thyme
Leaves from 4 sprigs fresh rosemary, coarsely chopped
1/2 lemon
You will also need
Untreated alder plank, about 15 by 7 by 3/8 in [38 by 17 by 1 cm] (see Cook’s Note)
1Rinse the plank and place it in a pan, sink, or large leakproof plastic bag filled with water. Soak the plank for about 40 minutes. (The plank can be submerged in water and left to soak all day, so if possible, plan ahead and soak the plank before you leave for work.)
2Remove the salmon from the refrigerator 30 minutes before grilling to bring it to room temperature. Pat dry with paper towels.
3Prepare a medium fire in a charcoal grill or preheat a gas grill to medium.
4Place the salmon on a large rimmed baking sheet. Rub all over with olive oil and sprinkle lightly on both sides with salt and pepper. Position the salmon skin-side down and scatter the thyme and rosemary leaves over the flesh side, pressing them gently so they adhere. Set aside while the grill heats.
5When ready to grill, place the soaked plank on the grill grate directly over the fire and cover the grill. After a few minutes, the plank will begin to smoke and crackle. Turn the plank over, re-cover the grill, and “toast” the other side for about 2 minutes. Uncover the grill, transfer the salmon, flesh-side up, to the plank, and re-cover the grill. Grill the salmon until it is almost opaque throughout but still very moist, or an instant-read thermometer inserted into the center registers 115° to 120°F [45° to 49°C], 15 to 25 minutes, depending on the thickness of the fillet. (Keep a spray bottle filled with water nearby in case the plank gets too hot and begins to flame. Spritz the plank to extinguish the flame and continue grilling the salmon, adjusting the heat level if necessary.)
6Using two long spatulas, transfer the salmon to a warmed platter. (Use tongs, heatproof gloves, or the spatulas to move the plank to a heatproof surface to cool.) Squeeze the juice from the lemon half over the salmon, then cut the salmon into individual portions. Alternatively, for a rustic presentation, leave the salmon on the plank and place the plank on a large heatproof platter. Serve immediately.
Buy precut planks specifically for grilling or baking salmon at gourmet cookware stores, high-end grocery stores, or online. Or, for a slightly less expensive approach, purchase untreated alder, cedar, or oak shingles from lumberyards or hardware stores, trim them to size, and give them a quick once-over with sandpaper.
A plank can be reused if it isn’t too charred or cracked. Once the plank has cooled, brush it clean with a grill brush, set it upright to dry, and then store it in a brown paper bag. Soak it again before using.
