Quick Answer
Short Answer: Delicate fish species such as salmon and sole are ideal for cooking on a cedar plank, as they absorb flavors well without overpowering the natural flavor of the fish. Look for fish with a fat content of around 8-12% for optimal results.
Choosing the Right Fish
When it comes to cooking on a cedar plank, you want to choose fish that will hold up to the heat while still retaining its delicate flavor and texture. Look for fish with a fat content of around 8-12%, as this will help to keep the fish moist and add flavor to the dish. Some good options for cedar plank cooking include salmon, sole, and tilapia.
Preparing the Cedar Plank
To prepare your cedar plank for cooking, start by soaking it in water for at least 30 minutes. This will help to prevent the plank from catching fire while it’s cooking. Once the plank is ready, preheat your grill to medium-high heat. Place the plank on the grill and let it cook for 5-7 minutes on each side, or until it’s lightly charred and fragrant.
Cooking the Fish
To cook the fish on the cedar plank, start by seasoning the fish with salt, pepper, and any other herbs or spices you like. Place the fish on the plank, leaving about 1 inch of space between each piece. Cook the fish for 8-12 minutes, or until it reaches an internal temperature of 145°F. Remove the fish from the heat and let it rest for 5 minutes before serving. This will allow the juices to redistribute and the fish to retain its moisture.
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