Common Mistakes When Cooking Fish On Cedar Planks?

Preheating the Planks

Preheating the cedar planks is essential for cooking fish on them. It’s recommended to preheat the planks for at least 30 minutes to an hour before cooking. This step allows the planks to dry out, eliminating excess moisture that can prevent even cooking and lead to a smoky flavor. You can preheat the planks over low heat on the grill or in the oven at 350°F (175°C).

Handling and Placing the Fish

When handling the fish, avoid touching the meat excessively, as the oils from your skin can transfer to the fish and affect its flavor. Place the fish on the preheated planks, leaving about 1 inch (2.5 cm) of space between each fillet. This space allows for even cooking and helps prevent the fish from steaming instead of grilling.

Cooking Temperatures and Times

To avoid overcooking the fish, it’s essential to cook it at the right temperature. For delicate fish like salmon or tilapia, cook at 400°F (200°C) for 8-12 minutes, depending on the thickness of the fillet. For thicker fish like cod or halibut, cook at 375°F (190°C) for 12-15 minutes. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.