The method involves imparting a distinct smoky flavor to fish, primarily salmon, through the use of a wooden plank during the cooking process. The plank, typically made of cedar, is soaked in water and then used as a platform upon which the salmon is cooked, either on a grill or in an oven. The heat causes the wood to smolder, releasing aromatic compounds that infuse the fish with a subtle, earthy taste. This cooking approach offers a unique culinary experience, enhancing the natural flavors of the salmon.
This technique is valued for the nuanced flavor profile it creates, as well as its ability to keep the fish moist and prevent it from sticking to the cooking surface. The cedar imparts a delicate smoky essence that complements the richness of the salmon. Historically, similar methods of cooking on wood have been practiced by indigenous cultures in North America, demonstrating a long-standing tradition of using natural materials to enhance food preparation.
