Planked salmon

Plank-cooked fish and meat is a wonderfully simple way to prepare a meal outdoors without having to bring heavy cooking gear. All you need is a fire, a clean plank or split piece of wood and some wooden pegs. Just make sure the plank you use is not pine, as the resin will ruin the meat.

Planked salmon

In this recipe we use salmon, ramsons and spring onions, but you can easily replace the ingredients with other meats and herbs. Flatfish with fresh thyme, mackerel with savory and seaweed salt, or chicken with marjoram are just three examples of excellent plank dishes.

Procedure

Light a fire. It’s a good idea to soak the plank in water first, as this helps prevent the wood from catching fire during cooking.

Place the salmon fillet on the plank, skin side down. Season with salt, onions and herbs. Fasten the fish to the plank with wooden pegs and string.

Position the plank about 30–40 cm from the fire so the fish cooks over indirect heat. Turn the plank regularly.

Melt the butter and add the onions and herbs. Drizzle the salmon with the butter as it cooks.

The salmon should be ready after about 20–30 minutes, with golden, crisp edges and a juicy centre.

Ingredients

4 persons
  • 1 (min. 500 g) side of a salmon w. skin
  • Salt
  • Ramsons, finely chopped
  • Spring onions, finely chopped
  • 100 g butter
  • 1 plank (not pine) with minimum two holes
  • Wooden pegs
  • Natural string

Cook's notes

Important: the plank must not be made of pine, as the resin will seep out and spoil the fish.

You can also try cooking flatfish, trout or mackerel on a plank.

Serve with Pancakes with nettles and spinach. Go to recipe
Serve with Fresh cream cheese with herbs. Go to recipe