Quick Answer
Cooking fish on cedar planks requires precise times to achieve the perfect doneness. Delicate fish like salmon and tilapia cook in 8-12 minutes, while thicker fish like halibut and mahi-mahi take 12-18 minutes. Always check for flakiness and firmness.
Choosing the Right Fish for Cedar Plank Cooking
When selecting fish for cedar plank cooking, look for varieties with a good balance of flavor and moisture. Delicate fish like salmon, tilapia, and sole work well due to their mild flavor and flaky texture. Thicker fish like halibut, mahi-mahi, and grouper are also suitable, but require longer cooking times.
Preparing the Fish for Cooking
Before cooking, make sure to rinse the fish under cold water and pat it dry with paper towels to remove excess moisture. Season the fish with your desired herbs and spices, but avoid overseasoning, as the smoky flavor of the cedar plank will dominate. Place the fish on the pre-soaked cedar plank, leaving some space between each piece for even cooking.
Cooking Times and Tips
To ensure perfectly cooked fish, follow these cooking times and guidelines:
- Delicate fish (salmon, tilapia, sole): 8-12 minutes, or until they flake easily with a fork.
- Thicker fish (halibut, mahi-mahi, grouper): 12-18 minutes, or until they reach an internal temperature of 145°F (63°C).
- Always cook the fish over indirect heat, with the cedar plank facing the heat source.
- Rotate the plank every 4-5 minutes to achieve even cooking and prevent burning.
- Let the fish rest for 2-3 minutes before serving to allow the juices to redistribute.
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