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Plank Grilling with Fish

Plank Grilling with Fish

Imagine transforming an ordinary fish dinner into a restaurant-worthy culinary experience with just one simple technique. Cedar plank grilling isn't just a cooking method—it's a flavor revolution that infuses your fish with smoky, woodsy notes while keeping it incredibly moist and tender. Whether you're a grilling novice or a seasoned BBQ master, this cedar plank fish recipe will elevate your summer cooking game and impress even the most discerning dinner guests.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 1 cedar plank
  2. 4 fish fillets (e.g., salmon, trout)
  3. 2 tablespoons olive oil
  4. 1 lemon, sliced
  5. Salt and pepper to taste
  6. Fresh herbs (e.g., dill, parsley) for garnish

Instructions

  1. Soak the cedar plank in cold water for at least 1 hour before grilling to prevent burning. Weigh down the plank with a heavy object to ensure it stays fully submerged.
  2. Preheat the grill to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
  3. Pat the fish fillets dry with paper towels. Brush both sides of the fillets with olive oil and season generously with salt and pepper.
  4. Remove the cedar plank from water and pat dry with a clean towel. Lightly oil one side of the plank to help prevent sticking.
  5. Place lemon slices in a single layer on the oiled side of the plank, creating a bed for the fish fillets.
  6. Carefully place the seasoned fish fillets on top of the lemon slices, ensuring they are not overlapping.
  7. Transfer the prepared plank with fish directly onto the preheated grill grates. Close the grill lid.
  8. Grill the fish for 12-15 minutes, or until the fish is cooked through and easily flakes with a fork. The internal temperature should reach 145°F.
  9. Remove the plank from the grill carefully using heat-resistant tongs or grill mitts.
  10. Let the fish rest on the plank for 2-3 minutes before serving to allow juices to redistribute.
  11. Garnish with fresh chopped herbs like dill or parsley before serving directly from the cedar plank.
  12. Serve immediately with your choice of side dishes such as grilled vegetables or rice pilaf.

Tips

  1. • Always soak your cedar plank for at least an hour to prevent burning and create maximum flavor infusion. • Choose fresh, high-quality fish fillets with even thickness for consistent cooking. • Don't rush the preheating process—ensure your grill reaches the perfect medium-high temperature (400-450°F). • Use a meat thermometer to check that fish reaches the safe internal temperature of 145°F. • Experiment with different herb combinations to customize your flavor profile. • Let the fish rest after grilling to retain its juices and ensure maximum tenderness. • Consider pairing with complementary sides like grilled vegetables or a light, citrusy salad for a complete meal.

Nutrition Facts

Calories: 354kcal

Carbohydrates: g

Protein: 25g

Fat: g

Saturated Fat: 5g

Cholesterol: 63mg

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