Owners Manual

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This incredible plank cooked salmon is packed full of wood-
fired flavour and absolutely delicious. It’s also incredibly
simple to make! What’s not to love?
FOR THE SALMON
Firstly, ensure your salmon side is a suit-
able size for the plank by trimming off
near the tail and belly. These bits can be
saved for another meal. Weigh the side
of fish and write down the weight.
Weigh out 8% of the fish weight in salt,
and 4% in sugar.
Pat dry the trimmed fish and pop into
a suitably sized dish. Sprinkle over the
salt and sugar mix, cover and refrigerate
for 8 hours.
TO COOK
Fire up the Dome to 700°F (350°C) with
your choice of fuel and ensure you have
a medium/med-high flame present.
Remove the plank from it’s soaking water
and lay the fish skin side down on the
wood. Slide the plank into the centre of
the Dome.
Use a pizza peel and/or tongs to turn
and rotate the plank during cooking for
around 10-15 minutes. Cook the salmon
until you reach an internal temperature of
125°F (51°C) for medium, and a bit longer
if you like it cooked more.
Cedar Plank Cooked Side of Salmon
INGREDIENTS
1 Side of Salmon
(skin on, pin bones
removed)
1 Cedar Plank,
soaked for 6-8 hours
Salt
Caster Sugar
WHAT TO KNOW
Bake at:
715˚F (380˚C)
Difficulty:
Easy
Prep time:
8 hrs
Cooks in:
15 mins
Serves:
6-8 Persons