Is It Possible To Cook Fish Without Skin On Cedar Plank?

Choosing a Cedar Plank

When cooking fish without skin on a cedar plank, it’s essential to choose a plank that’s at least 6-8 inches long and 2-3 inches wide to prevent the fish from falling through the gaps. Look for planks that have been specifically treated for cooking, as regular cedar planks may contain chemicals that can impart unwanted flavors to your food.

Preparing the Fish and Plank

Before cooking, make sure to soak the cedar plank in water for at least 30 minutes to prevent it from catching fire. Pat the fish dry with paper towels and season it as desired. Place the fish on the prepared plank, leaving about 1-2 inches of space between the fish and the edges of the plank. This will allow the fish to cook evenly and prevent it from sticking to the plank.

Cooking the Fish

Preheat your grill or oven to 400-425°F (200-220°C). Place the plank on the grill or in the oven and cook for 8-12 minutes per side, or until the fish reaches an internal temperature of 145°F (63°C). Use a meat thermometer to ensure the fish is cooked safely. Keep in mind that cooking fish without skin on a cedar plank may require more frequent flipping and monitoring to prevent overcooking.