Canadian Western Red Cedaris light weight and soft timber contributes to low strength properties and compared with European redwood ( Pinus sylvestris) it is some 20 to 30 per cent inferior in bending strength, and about 1 5 per cent less stiff. It is also much less resistant to splitting and indentation on side grain than redwood. Before cooking the salmon, you need to “cook” the plank. By heating the plank, the stage is set for it to smolder sooner—that’s where most of the flavor and scent comes from—once you add the salmon on top.

The sapwood is narrow and white in colour and the heartwood is reddish-brown. When freshly felled, the heartwood often displays a marked variation in colour; that from the centre of the log may be dark chocolate-brown changing to salmon pink nearer the sapwood, or the wood may be variegated with alternate dark and light zones. Pre-soak your planks in water for several hours. Preheat your grill. While waiting, use a bowl to mix your dill, parsley, oil, minced garlic, and lemon juice. Season the salmon with salt and pepper. Preheat the planks for about 2 minutes on the grill. Add the filets to the cedar planks for about 15 minutes then move the salmon to a plate and cover it with your herb mix. The durability of the wood is exceptional, and, it has very little water movement even when left outdoors. This means that you do not necessarily need to treat your cedar even if you use it externally, although, it will go silver grey over time without UV protection. Cedar is the most popular grilling plank and gives dishes a fragrant smoky flavor. Cedar pairs best with seafood, vegetables, tofu, and pork chops. If you want to experiment with different types of wood see our flavor pairing guide, which recommends which food will pair best with each flavor of wood. What size plank do I need? Here at The Timber Merchants we believe a fence is a vital part of a landscape, it has such an architectural effect on signifying the look of your property and your choice of wood is always the finishing touch. We can provide the batons and posts for your timber fence.

Horseradish Cedar Plank Salmon

We recommend only cooking with our food-safe planks. Since you’re placing your food directly on the wood plank you’ll want to be certain it is 100% pure and clean. Sustainability is something you may want to consider when purchasing wood products. Wildwood Grilling is located in the Pacific Northwest – the heart of the Western Red Cedar botanical range, which minimizes the fossil fuel needed for transport. Cooking with Cedar Planks Soak your plank for a minimum of 2 hours in warm, salted water. If you’re having a hard time keeping it under the water, put a large container of water on top of it in the sink. Finely dice your jalapeño and finely grate your garlic. Heat up a few teaspoons of oil and add in jalapenos to a sauté pan to preheat them and release the spice. Add in the garlic for just a short time and add in your wine. Stir in your preserves, lime juice, and soy sauce. Next, add in a little bit of mustard and some thyme, stirring regularly to mix the ingredients well. Bring your pan to a boil, and then turn down the heat to low and let it simmer for roughly 20 minutes. Soak the grilling plank in water for half an hour and get the Big Green Egg ready for direct cooking at 3000. (Any grill can be used as long as it stays at 3000 degrees)

Begin by opening the lid and flipping the planks before generously brushing them with olive oil. Then, proceed to place two salmon fillets on each plank. Season the salmon with salt and pepper, and generously coat them with the honey glaze. Finally, close the lid of the EGG. When choosing your plank you’ll want to consider which type of wood you want to cook with and what size plank will work for the dish you’re cooking. Different types of wood will infuse your food with different flavors.

What is our sawn to size cedar?

This sweetly-glazed recipe is a wonderful blend of fish and a sweet sauce. It is great for experienced grillmasters! Asian Cedar Plank Salmon

Soak your cedar planks for about 2 hours in warm, salted water. Remove skin and any bones that are left in your fish. Rinse and pat your filets dry. Season your fillets on both sides, and then lay them out on the cedar plank, adding mustard over the sides and top of your filets and crumbling some brown sugar over the top. See if it’s flaky: Use a fork to gently test if the layers will flake away easily, or not. If they do, it’s ready. It’s better to take it out too early, and have to return it to the oven for a minute or too, then to overcook it!

Sweet Dill Cedar Plank Salmon

Stir the above ingredients together with 4 cups of cold water. Stir them together until all dry ingredients are dissolved. Pour the mixture into a large Ziploc bag and add in your salmon pieces. Refrigerate for about 12 hours, then remove the filets and pat them dry. Add them to your pre-soaked plank and grill for about 20 minutes at a medium-high heat. Lemon Dill Butter Cedar Plank Salmon Cedar Plank Salmon with Lemon Dill Butter This easy and delicious Cedar Plank salmon recipe belongs in a restaurant. Fresh salmon topped with a brown sugar dijon glaze and cooked on cedar planks on the grill or in the oven.

Prep your grill by setting it at a medium-high temperature, and put your plank in the middle of the grill and cook the fish for 20-30 minutes. Sweet and Zesty Cedar Plank Salmon

Why is our Western Red so popular?

This recipe makes enough for about four people. For people who like zesty, sharp flavors, this is a great option. Horseradish salmon Preheat your grill or oven to 400 °F/204°C. Place your seasoned food on the plank and add to the grill. Cook with the lid closed to keep the delicious smoky flavors inside. Cook until done, about 12-15 minutes for a 2 pound salmon fillet. Discard your plank and enjoy! If you like tangy and sweet recipes, this is a great way to use one with your salmon! This recipe will serve about six people, takes about 30 minutes of prep and cooking and about 2 hours of inactive cooking time. Next, dry off your cedar plank, prep it with a little bit of oil, add your cedar plank and season it, glaze it with your sauce, and add your plank to the grill for about 15 or 20 minutes, finishing off with a resting time of about 5 minutes after you remove it from the grill. Asian-Inspired Cedar Plank Salmon