Henry Rifle Forums

JEBar wrote: ↑

Tue Mar 24, 2020 9:24 am

GunnyGene wrote: ↑

Tue Mar 24, 2020 8:45 am

Avoid using planks that have knots in them. There are several varieties of cedar that can be used, Western White and Red, Eastern Red (aromatic). The aromatic cedars will add a unique and stronger flavor than the others.

thanks for the caution and assessment .... its the "unique and stronger flavor" that concerns me

Most people that like planked salmon like it, but if you're not sure you will, I'd suggest you use a Western White Cedar plank to start with. Most grocery stores carry them or you can get them on line. They are the most readily available.

One other note, not about the plank, but about the salmon. There are many different species, each having a different flavor, texture, oiliness, etc. In my personal experience the best of any commercial salmon are the ones that come from the Copper River in Alaska. https://www.copperriversalmon.org/

great info .... much appreciated .... my wife likes salmon .... I can eat it but can't say I enjoy it .... one thing I was wondering is what else is it used to grill

JEBar wrote: ↑

Tue Mar 24, 2020 12:14 pm

great info .... much appreciated .... my wife likes salmon .... I can eat it but can't say I enjoy it .... one thing I was wondering is what else is it used to grill

I assume you mean fish. I've done steelhead (an ocean going rainbow) on cedar plank. Could probably do other trout also. If you have a smoker, both are wonderful smoked. Many recipes on-line for that. I prefer a hard smoke.

Oak Planks for Shad

Connecticut River Shad are very popular in the Spring when the Shad are running up river to spawn. There are several annual festivals that prepare it using Oak planks. It's a very oily, strong tasting fish that benefits from slow roasting in front of a hot fire.




My wife and I used to buy Shad from Spencer's Shad Shack in Haddam, CT until it closed. It's a difficult fish to bone, but the old timers there made quick work of it, which was fun to watch. Though the Shad Shack hasn't been open for years, the 1930s building is still standing, though barely.

When I worked at Linfield College in OR, the Hawaiian students (many were members of the Hawaiian Club) in conjunction with the International Pinot Noir Celebration, put on an annual salmon bake. Of course, with all the traditions, prep and foods. There was/is a large population of Hawaiian students at this college since Hawaii was a recruiting area. Parents of these students would also come to the bake to help out and enjoy visiting their kids.

Here is one photo I found in the IPNC archives, which was taken ca. 2016. I have my own pics, but they are paper photos buried in a box.


This was a most enjoyable and well-attended event. The way the stakes angled over and held the salmon even cooked up darkened salmon -- the favorite way I fix it on my outdoor grill. The building with the white tower in the background, Pioneer Hall, is where my office was located. This entire outdoor area is called the Oak Grove, venue for many events/activities, including outdoor commencement.

Making me hungry as it's getting close to supper time.
PT7

JEBar wrote: ↑

Tue Mar 24, 2020 9:22 am

ChefDuane wrote: ↑

Tue Mar 24, 2020 8:32 am

Soak the plank in water for an hour or so. Put it on the grill after you shake off the excess water then lay your fish or whatever on the plank and as it warms and chars it imparts a flavor to the fish. You can buy culinary cedar planks from any gourmet store (or inline) if you wish. A place I used to work at used simple cedar shake shingles from Home Depot that are MUCH cheaper than food grade. But you have to make sure you get the non-treated kind!!

most helpful info appreciated .... do you find that the flavor added by using the cedar plank appeals to a majority of your customers

Yes. Cedar Plank Salmon in one of our best sellers. As the fish cooks and the plank heats up, the moisture rises out of the plank and pulls the characteristic flavors of Cedar with it.This essentially infuses the salmon with a fresh wood flavor and allows the fish to gently steam as the plank acts as a barrier between it and the heat source. Using a plank also gives you the option of cooking without oil because you don’t have to worry about your fish getting stuck in grill grates and ultimately falling apart.

thanks .... info appreciated