Receta Plank Grilled Salmon

My Plank Grilled Salmon literally takes no more than ten minutes to cook and is seriously the best salmon you’ll ever taste. You can use any type of salmon for this recipe, but I’ve tasted fresh and smoked salmon from right around the world…Scottish salmon in London, Alaskan salmon in Seattle and Norwegian salmon while working in Singapore. They all tasted ok and each had their highlights, but nothing as good and consistently as the Tasmanian salmon.

Grill plank cooking was a traditional American Indian method which used cedar slabs placed directly on hot coals to cook freshly caught salmon to perfection. Throughout America you’ll find most BBQ stores stock cedar planks, as well as applewood, walnut, maple and other softwoods.

Vic Cherikoff and I were experimenting with using planks cut from Australian Bluegum slabs and are off-cuts from sustainably grown and managed plantations. These are great as they don’t need soaking like softer timbers do and have multiple uses. We are still looking for a quality source of Australian Bluegum timber, so contact us if you know a reputable source.

The plank grilled salmon will have a uniquely smokey flavour from the charred planks and a little spicy heat from the Red Desert Dust. Goes well with freshly made Lemon Myrtle Mayonnaise.