Pacific Northwest, North America — Chinook, Nez Percé, and dozens of Pacific Northwest Indigenous nations; salmon has been the foundation of this culture for over 10,000 years; cedar plank cooking specifically associated with Chinook and Kwakwaka'wakw traditions
A Pacific Northwest Indigenous technique — salmon fillets are secured to untreated cedar planks and cooked over an open fire, positioned so the skin side faces the plank and the flesh absorbs the aromatic smoke of the burning cedar wood while the heat radiates through the plank. The technique is specifically associated with the salmon-dependent cultures of the Pacific Northwest: the Chinook, Nez Percé, Yakama, Kwakwaka'wakw, and dozens of other nations for whom salmon has been the foundation of diet, economy, and spiritual life for thousands of years. Cedar's tannin-rich, aromatic smoke produces a subtle, woodsy, slightly resinous note that is distinct from oak or apple wood smoking and perfectly paired with salmon's fatty richness. The contemporary restaurant version (cedar plank on a gas grill) is an adaptation of this technique.
Ceremonial and celebratory food at salmon feasts; now also contemporary Pacific Northwest restaurant cuisine; served with camas bulb, wild greens, and huckleberries; pairs with Willamette Valley Pinot Noir or Oregon Riesling
{"Soak the cedar plank in water for minimum 2 hours before cooking — an unsoaked plank ignites rather than smoulders; the soaked plank produces the aromatic steam-smoke that characterises the technique","Skin-side down on the plank — the plank's tannins transfer into the skin, not the flesh; the skin protects the flesh from direct plank contact","Cook over indirect heat or moderate direct heat — the plank must smoulder, not burn; burning plank produces harsh, acrid rather than aromatic smoke","Do not flip the salmon — the plank cooking is a one-sided cook; the heat from the plank and the radiant heat from above cook the salmon through without flipping"}
The traditional Northwest Coast technique involves securing the salmon to the plank with willow withes (woven strips) and propping it vertically near a fire rather than laying it flat on a grill — the vertical orientation allows the fat to baste the flesh continuously as it melts. The traditional accompaniment is camas bulbs (Camassia species), roasted in an earth oven — the sweet, potato-like bulb is a perfect foil for the rich, smoky salmon.
{"Unsoaked plank — the plank catches fire; the salmon chars from the outside rather than being gently cedar-smoked","High direct heat — too much heat burns the plank before the salmon is cooked through; use moderate heat and allow 15–20 minutes cooking time","Cooking without a lid or cover — without a cover, the cedar smoke dissipates; covering concentrates the smoke around the salmon","Flavouring the salmon aggressively — cedar imparts a subtle but specific flavour; aggressive marinades compete with and overwhelm it"}