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Grilled Red Oak Plank Salmon
  • 2 Salmon Fillets
  • 2 Thin Untreated Red Oak Planks
  • 1/4 cup Ginger, chopped
  • 2 tablespoons Lime Zest, finely chopped
  • 2 tablespoons Orange Zest, finely chopped
  • 1 dash Salt and Pepper
  • 2 tablespoons Cajun or Creole Spice Mix
  • 1 teaspoon Thyme
  • 1 teaspoon Paprika
  • 1 teaspoon Salt (this is optional)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Black Pepper
  • 1 teaspoon White Pepper

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  1. Soak plank for a minimum of 2 hours in water.
  2. Preheat your grill and oil up one side of the red oak with your olive oil. Sprinkle a bit of the Cajun seasoning on the plank, and lay the filet of salmon on top. Season the filet with salt, pepper, and the spice mix. Cover the filet completely with the ginger and zest (this adds flavor and helps the fish retain all of its moisture).
  3. Put the whole thing directly on the grill over the coals (red oak plank side down), close the lid, and stand back! The grill will smoke heavily for a while. Check on the salmon after 15 minutes. If the plank catches on fire before the salmon is done, simply spray it with some water.
Servings: 2
Notes: When the salmon is done, you can either serve the whole thing with the red oak flaming around the edges, or remove it from the red oak plank and serve. You may wish to remove most of the crushed ginger topping as it can be a bit overpowering.