The procedure imparts a distinctive smoky flavor to the fish, achieved through cooking on a wooden plank. This method involves placing a salmon fillet on a cedar plank that has been soaked in water, and then cooking both together on a grill or in an oven. The heat gradually releases the cedar’s aroma, infusing the salmon with its unique taste. The technique allows for even cooking, ensuring a moist and flavorful final product.
Employing a cedar plank in salmon preparation offers several advantages. It enhances the flavor profile, adding depth and complexity not achievable through other cooking methods. Furthermore, the plank acts as a barrier between the fish and the direct heat, preventing scorching and ensuring even cooking. Historically, Indigenous communities have utilized wood planks for cooking fish, demonstrating the technique’s long-standing tradition and effectiveness in preserving the fish’s natural moisture.
