Smoking fish on a cedar plank is a popular technique that infuses a delicate, smoky flavor into the fish. Cedar planks allow you to smoke fish indirectly by placing the plank over a heat source. The plank smolders and releases aromatic compounds from the wood into the fish. Many people find this method easier and more foolproof than traditional direct smoking. With a few tips, you can easily smoke a variety of fish on cedar planks at home.
Why Use Cedar Planks for Smoking Fish?
Cedar planks provide several advantages over other smoking methods:
- Indirect heat – The plank protects the delicate fish from direct exposure to heat, preventing it from drying out.
- Milder smoke flavor – Hardwood planks produce a subtler, more balanced smoked flavor than intense smokehouse methods.
- Moisture retention – Planks release steam and moisture as they smolder, keeping fish juicy.
- Easy to use – Cedar planks require less equipment and oversight than traditional smokers.
- Infuses flavor – Cedar releases aromatic oils and compounds that nicely flavor fish.
- Prevents sticking – Fish is less likely to stick to a plank than to grates or pans.
Overall, smoking on cedar allows you to infuse delicate fish with a touch of smoke without drying it out or overpowering it with smoke flavor. It’s one of the easiest ways to smoke fish at home.
What Kinds of Fish Work Best?
Most tender, flaky fish work very well smoked on planks. Some top choices include:
- Salmon
- Trout
- Cod
- Halibut
- Snapper
- Mahi mahi
- Tuna
Fattier fish like salmon and tuna tend to absorb smoke best and remain moist. Lean fish like cod can dry out if overcooked, so monitor it carefully.
You can smoke whole fish or fillets. For fillets, aim for uniform thickness so they smoke evenly. Have your fish scaled and pin bones removed for best results.
Choosing Cedar Planks
You’ll find untreated cedar planks for smoking in the grilling section of many stores. Western red cedar is a common choice. The planks should be:
- Untreated – Avoid chemical preservatives that can taint flavor.
- Raw wood – Not plywood, particle board, or other composites.
- Food-safe – Sold specifically for cooking use.
- About 1/2 – 1 inch thick – For balance of heat transfer and strength.
- Long enough to hold your fish flat.
Look for planks about 6 inches wide or larger. Soak them in water for at least 1 hour before use so they don’t burn too quickly. Reusable grilling planks are also available.
Setting Up Your Smoker
You can smoke planked fish on a regular charcoal or gas grill, smoker, or even over a fire pit. The key requirements are:
- Indirect heat – Coals or burner on one side, plank on the other.
- Ample smoke – From wood chips, pellets, or charcoal.
- Consistent low temperature – About 200-250°F.
- Some airflow – To feed oxygen to the smoldering wood.
Soak wood chips 30 minutes before use. Try hickory, apple, cherry, pecan, mesquite, or alder wood for flavor.
Arrange the coals or flame so it’s hottest on one side of the grill, with space on the other to lay the plank. Place a drip pan below to catch drippings. Keep the grill covered as much as possible to hold in smoke.
Preparing and Placing the Fish
Prepare your fish as desired. Some options include:
- Rubbing with spices, herbs, or oil
- Marinating briefly in a sauce or marinade
- Stuffing the cavity with lemon, herbs, garlic, or other flavorings
Cook time will vary based on thickness. Lean fish may need to be lightly brushed with oil so it doesn’t stick. Place fish skin-side down onto the soaked plank. Transfer the plank to the cool side of the grill, close the lid, open vents, and adjust heat as needed to maintain the target temperature.
Maintaining Ideal Conditions
Monitor the grill to keep conditions optimal for planked fish:
- Temperature of 200-250°F
- Thin blue smoke
- Avoid flare-ups right below the plank
Add a few wood chips every 30 minutes to keep smoke going. Mist the plank with water if it ignites or appears to dry out and burn too quickly.
Maintain airflow for oxygen but avoid huge temperature swings when opening the grill. Open as briefly as possible when checking fish doneness.
Doneness and Serving
Judge doneness by opacity and flakiness in the thickest part of the fish. Use a thin instant-read thermometer if unsure; target internal temperature is about 140°F. The plank itself can make the underside of the fish get very hot and overcook, so monitor closely.
Carefully slide the finished fish off the plank onto a serving dish, watching for hot steam. Avoid touching the plank itself as it will be very hot. Serve fish while hot, adding any desired toppings or sauces alongside.
Soaked planks that don’t burn can often be reused a few times. Clean off any charred debris and store in a dry place.
Tips for Great Planked Fish
- Choose fish that is very fresh; this method really highlights the quality.
- Start with dry wood planks that have soaked at least 1 hour.
- Let the smoke do the work – don’t overpower it with a marinade.
- Arrange coals for indirect, low heat. Add smoke wood often.
- Always preheat grill before adding soaked plank and fish.
- Monitor temperature closely and adjust airflow/vents as needed.
- Use tongs and gloves when handling hot grill and planks.
- Let the plank fully ignite (carefully) for best flavor.
- Brush on a light oil or sauce to prevent sticking, if needed.
- Don’t walk away for long periods – check frequently.
Delicious Planked Fish Recipes to Try
Once you’ve mastered the basics, experiment with these tasty recipe ideas:
1. Planked Salmon with Brown Sugar Glaze
This sweet and smoky salmon is a crowd pleaser. Brush the glaze on the last 10 minutes of grilling.
Glaze Ingredients:
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 teaspoon minced garlic
2. Cedar Planked Tuna with Pineapple Salsa
The fruit salsa provides a refreshing contrast to the bold grilled tuna.
Salsa Ingredients:
- 2 cups pineapple diced small
- 1 jalapeno pepper, minced
- 1/4 cup diced red onion
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- Pinch of salt
3. Planked Bourbon Salmon
The quick marinade gives this salmon a sweet bourbon flavor.
Marinade Ingredients:
- 1/4 cup bourbon
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon fresh minced ginger
Marinate salmon fillets 10-20 minutes before grilling.
Frequently Asked Questions
What kind of wood should I use?
Cedar and alder are top choices for plank smoking. Hickory, cherry, apple, mesquite, and pecan also work well. Avoid resinous woods like pine.
How long does it take to smoke fish on a plank?
Smoking time varies based on thickness. In general, allow about 30-60 minutes for a 1-inch thick fillet. Whole fish can take 1-2 hours.
Can I reuse cedar planks after smoking fish?
Yes, each plank can usually be reused 2-3 times if scraped clean after use. Discard planks that are extremely charred.
Should I soak wood chips too?
Yes, soak wood chips 30 minutes before placing on coals for a steady, even smoke release.
What if my plank catches fire?
Carefully sprinkle a little water or move it to a cooler area of the grill. Monitor temperature closely.
Conclusion
Smoking fish on soaked cedar planks is one of the easiest ways to get deliciously smoky flavor at home. Cedar’s aromatic compounds infuse fish with a subtle, wood-fire taste without overpowering it. While planked fish does require monitoring grill conditions, the basic technique is very forgiving and approachable for home cooks. With a bit of practice, you can master smoking tender, flaky fish that takes on the sweet kiss of wood smoke. Experiment with planked fish recipes to enjoy this popular method all summer long.