Cedar Plank Salmon is something most people have heard of…but few have ever tried.

Luckily for you, Wildwood Grilling has an amazing assortment of planks, wraps, and seasonings that are sure to take your salmon or grilled fish game, to the next level - and best of all…they are BKYD Approved.

Start by throwing a plank of your choosing (red cedar, maple, etc) into a thin pan of water and ensuring it gets submerged for atleast 15 minutes.

While the plank is soaking–let’s prep the salmon

Again- this is a guide and not a recipe and something you should be able to throw together on a weeknight whim or to impress Chris and his wife Jen down the street when they get a sitter and want to make a night of it on the back patio and walk home.

For the Salmon… I go with Skin-on Filets as you want to be able to make some salmon chips and really wow the neighbors.

Start with some Salt and Pepper or try to remember your parents stuck like 3 cans of Salmon Magic in your Christmas Stocking and you really need to try to use it before it expires. Otherwise i love something that will add some color like your favorite cajun seasoning or BBQ spice…simple is fine as you will eventually add a glaze to as you near the end of the cook

Once the grill is hot- somewhere in the 350-450 range, place your plank down on the grill and then lay your salmon atop the plank with skin side directly on the blank and meat side up.

Pro Tip- brush some avocado oil or high heat oil on the plank first before you place down the filets as it will crisp the skin and prevent sticking…plus help you seperate the skin for your future salmon candy.

While the salmon is cooking- lets prep the glaze- you can do this before or during the cook based on your skill level and time but very similar to the plastic bag marinade you just want to throw some items like soy, honey, maple syrup, brown sugar, bourbon, etc into a saucepan and melt it down- you basically want to bring it to a boil without it burning and try to reduce it down so it gets thicky thicky thick like a nelly song and then easily brushable on to the filets for the last 5 minutes or so of the cook.

Salmon is typically done around 145 degrees so get yourself a decent meat thermometer like a thermapen by thermapro and start brushing around the 125-130 minute mark. Lots of sugar so be careful it doesn't start to char too much and burn.

Once it hits about 140-145 give it a blast on the plank with your trusty SearPro and impress Chris and Jen with the rocket ship in your hands that will give that salmon the final touch of caramelization and will have them telling the rest of the cul de sac how fricken good that salmon was.

Pro Tip- When you have the salmon half cooked…use a spatula and separate the salmon from the skin and place the skin on the top rack of the grill. Hit it with some seasoning and let it crisp up and drip down onto the plank below. That salmon chip is your dad tax or your way of getting Chris to help you move some furniture on Sunday after church.

Hit us up and order some custom BYKD Supply Co. planks for you and yours!