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Your cart is empty.Coastal Cuisine cedar grilling planks; a premium cedar grilling plank perfect for gifts and home use.
Certified Buyer
2025-09-04 10:35:07
Wow, Copper River Salmon is incredible when cooked on these Cedar planks. One should never overpower the wonderful quality and taste of CR Salmon. These cedar planks also work perfectly in cooking Salmon on your BBQ as well as in your oven. The fish stays fully protected while cooking on the BBQ and they lend a delicate taste to the finished product.While it is a matter of individual taste and preference, I found that CR Salmon is served best well grilled or broiled on the skin layer only and rare in the center.These Cedar planks will help you cook your Salmon to perfection and they are of a great value. A very smooth finish provides a clean and healthy cooking surface.These planks also work well in cooking trout, halibut and cod.
Aaron1100
2025-08-01 17:18:22
Been looking everywhere at brick and mortar stores to find cedar planks which are a lot more expensive and a lot smaller in length. These are the best ones I found so far. These are the perfect size for a good sized piece of salmon and cedar from the planks give the salmon and great aromatic flavor. I can also use this over again, probably another 3-4 times before it breaks down and depending on how long you keep it on the grill. I also soaked the plank with some white wine and it adds a different level of flavor. I do keep this separate from the water soaked planks.
GimpThe
2025-07-27 15:53:28
These were entirely to thin to be used on a grill. I'm not greatly familiar with plank cooking, however even after soaking in water 2+ hours, they caught fire. You might as well place your fish on a gas soaked rag.
PasoCreek
2025-01-27 11:16:01
I was given some of these as a gift a year ago, and when they were used up, I could never find a good replacement plank that could put that wonderful smoked flavor in the fish. The inferior planks would put very little flavor in the fish, or burn through the center first use, even after soaking. I finally found these again and they are wonderful, especially for salmon! They can even make that icky China grown large retail store tilapia taste restaurant gourmet! Don't be afraid of using "cedar" to smoke your fish, it doesn't smell or taste anything like your grannies closet when done!I never reused these planks more than once at first, because I didn't know you could, but now I do scrape them off, run them through the dishwasher, and use once again. They don't really char through the first use, like the other boards do so you get more for your money. My brother suggested I oil the board before placing the fish on it, to ease the clean up for use again, but really the clean up is not all that hard with a simple scrub and run through the dishwasher for good measure.Very easy to use so if you haven't tried grilling with a plank, don't be worried. I soak them in water on a cookie sheet for a least 30 minutes, being sure to turn over so both sides get soaked well. This prevents the plank from burning up too quickly. Remove from water and simply place your fish on the plank, season and garnish as you normally do, and place on the charcoal or gas grill with medium/low coals as you don't want to cook the fish too quickly before the smoky flavor can penetrate the fish. Don't over check the grilling process as you don't want to let out the flavor. ENJOY!
Jody
2024-11-18 17:41:50
We used these planks for our first planking adventure and they worked great! We planked some sockeye salmon filets with a very thick marinade and they turned out magazine-worthy, visually and taste-wise.We soaked the planks for an hour, seasoned one side on the gas grill for ten minutes, turned the plank with tongs, placed the salmon and sauce on the charred side, put the lid down and left it alone for twenty minutes. Superb! An added bonus was that some stuffed pattypan squash we were cooking on the grill at the same time were infused with a smoky flavor and were the perfect accompaniment to the salmon.Planking is not a cheap way to cook, though these planks are one of the best values I've found. They are reusable, though the packaging suggests discarding after one use. The plank we used for our salmon turned dark with charred edges, but I'm expecting to get at least one more use from it. These planks are not the thickest I've seen, though they seem to be fairly sturdy. I'd estimate they're about 3/8 of an inch thick.Planking is not a spur of the moment cooking technique. Planks must be soaked for at least twenty minutes ahead of time, and I'd suggest at least an hour, no matter what the intended food is. The packaging suggests soaking in proportion to the length of time required to cook the food--longer soaking for beef and pork.This is a great addition to any grilling repertoire and these planks can also be used in the oven, making planking a year round adventure!
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