Native Americans have been using wooden planks for smoking salmon for generations. Salmon fished from our local oceans and rivers is placed directly on upright cedar or alder planks and slowly cooked before a large fire. The result is a subtly smoky fish that sends taters into a swoon.

You can create this same taste sensation at home with just a little bit of advanced preparation. To create a good even smoke, it’s important to soak your wooden planks at least 5 hours in advance. I like to soak mine overnight and if I don’t use one, I wrap it in plastic and throw it in the freezer for next time. Make sure you weigh down your planks with a heavy pot so they are completely submerged. You can add ingredients like wine or salt to the soaking water, but I don’t find that they add much flavor during cooking.

Preheating the plank before cooking is another important step. Just like you preheat a pizza stone before using, preheating your wooden planks helps the fish cook faster and more evenly. It also prevents the board from buckling too much during cooking. I usually preheat my planks about 2 to 3 minutes per side over medium heat. If your grill is too hot, the plank will burn instead of smoke. Nothing is more embarrassing than opening your grill to find both the plank and the fish on fire. Trust me: I know this from experience!

If you’re not a big salmon fan, try other fish such as tilapia, halibut, scallops or even shrimp. Planks work great for red meats and vegetables too, so let your imagination and creativity run wild. Once you’ve had a bite of plank-cooked ingredients, I think you’ll be hooked!

Here is a recipe to try:
Plank Cooked Salmon with Three Pepper Relish