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YOU ARE HERE >> AmazingRibs » Cuts of Meat » Fish

Cedar Plank Salmon: The Science-Based Method

Master the delicate balance of heat, smoke, and flaky texture.

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Easy
This item is for members only
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Easy
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FAQ

What's the white stuff?
That is albumin; it leaks out when the fish is overcooked.
Skin on! It acts as a natural ‘biological spatula’ to protect the meat.
Clean, hot, well-oiled grates are the only solution.
Best oil to use?

Quick Facts

Type:

Cured Fatty Cut

Best For:

Plank Grilling or Skin-On Searing

Temperature:

130-145°F (54-63°C) depending on species

Texture:

Flaky, moist, and tender

Flavor Pairings:

Lemon, Dill, Olive Oil, Capers

Common Mistakes:

Letting the fish stick to the grill grates.

Best Equipment:

Gas Grill or Cedar Plank

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