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Cedar Plank Recipes

Vegetables including asparagus & mushroom on a grilling plank

Grilled Asparagus & Mushrooms Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Vegetables

The flavours from asparagus and mushrooms combined with the smokiness of cedar wood plank grilling aren’t easy to describe, but the word delicious is the first that comes to mind. This easy recipe will surely impress your vegetarian friends. It is a fantastic side dish for all sorts of meals, whether your diet is plant-based or not.

Cedar plank grilling is perfect for all sorts of vegetables, just make sure you choose veggies that cook in about the same time. Red peppers, asparagus, mushrooms, zucchini, onions, green beans, brussels sprouts (cut in half), broccoli and carrots (cut into small chunks) all work well. Potatoes take a little longer to cook but you can pre-cook those in the microwave.

You’ll need:

  • 1 large cedar plank
  • A bunch of fresh asparagus
  • Any type of mushrooms
  • Fire salt (or a mix of sea salt, paprika, chilli powder and garlic)
  • 3 tbsp olive oil

Step 1:
Rinse and snap off the bases of the asparagus, then coat them and the mushrooms or the other veggies you’re using with a tablespoon of olive oil and sprinkle lightly with Fire salt or the seasoning of your choice.

Step 2:
Prepare your cedar wood grilling plank by soaking it in water for about an hour. Heat grill to 120° C and place the soaked plank over direct heat for 5 minutes. Remove it and oil the heated side.

Step 3:
Place the cedar plank with oiled side up on your grill, place the vegetables on top. Cook them for 10 to 15 minutes over direct heat until tender but firm. Keep a squirt bottle of water handy in case your cedar plank catches fire.

You can serve these as a side dish, on its own, or toss them over salads. If you don’t have a barbeque or grill, you can just as easily prepare it in the oven. Roasted cedar plank vegetables are super easy to make, taste delicious and will impress your guests. If you use the oven, all you do is soak the plank for at least 15 minutes, arrange vegetables, season and bake.

July 7, 2021
Trout Smoked on a Natural Wood Plank

Trout Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish

Closely related to salmon, trout has a delicate nutty flavour and can be white, pink or orange. This fish may not be as popular as it used to be, but it’s worth getting back onto your dinner plate as it’s healthy and delicious.

When selecting your fish, look for moist flesh, a fresh, mild aroma, shiny skin and clear eyes. If you’ve caught one yourself in Lake Taupo or a river, back country stream or creek, even better. Nothing beats a fresh catch for dinner!

Cedar Plank Trout – Serves 4

You’ll need:

  • 2 Brown or Rainbow trout fillets, about 700g each
  • 2 tbsp sugar
  • 1 tbsp paprika
  • 1 1/2 tsp salt
  •  1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 cedar plank

Step 1:
Soak your grilling plank in water as per directions. Pre-soaking the plank prevents it from catching fire while your food is cooking and ensures the slow release of the natural smoky flavour.

Step 2:
Make sure that you have everything ready to go before you take your cedar wood planks out of the water. It doesn’t take long for the wood to dry again, so preheat your grill and mix up the seasoning first. When ready, take out the planks and place the trout on top.

Step 3:
Mix the sugar, salt and spices together to create a sweet and spicy rub. Sprinkle the seasoning mixture on the fish, and gently rub it in so the beautiful flavours will penetrate the whole trout. While it may look like there is lots of it on the fish, it creates a flavourful outer shell around the trout.

Step 5:
Place the planks on the grill and close the lid. The base of the plank will start to smoulder, and smoke will fill the grill. You want to keep the lid closed as much as possible as every time you open it, smoke escapes and the temperature drops, sacrificing a bit of that smoky goodness.

It’ll take about 20 minutes for the trout to fully cook, and if you have a large or thick fillet of fish the cooking time will be a little longer. Your trout is cooked when the internal temperature of the fish reaches 62C.

Step 6:
You can use a grill spatula to lift the trout off the plank and place on a plate or platter to serve. The fish will be moist and succulent inside, and the outside pops with flavour from the rub and the smoke from the plank.

Serving suggestions:

You can serve your cedar plank grilled trout with all sorts of side dishes such as roast veggies, a fresh homemade slaw or salad, pasta, rice or our personal favourite, au gratin potatoes. Foods with fins call for a subtle white wine as the drink of choice, as it brings out the delicious flavours even more. You can also pair trout with a delicious craft beer. Follow our suggestions and this meal will be a real winner for you and your dinner guests.

July 7, 2021
Mussles on a grilling plank

Mussels Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Seafood

Fresh mussels are a delicious and inexpensive restaurant-quality meal you can easily make at home.

Mussels should smell like the ocean and sea air: briny and fresh. When purchasing them, choose the ones that look fresh and alive with wet and shiny shells. It’s okay to select them one by one and if there’s a line of customers forming behind you, just ignore them. We never use the scoop as you don’t want to waste your money on the ones with cracked or chipped shells.

As soon as you get home, unwrap the mussels. Take 2 bowls and fill the larger one 1/3 of the way with ice. Place the mussels in the smaller bowl and nestle it in the ice. Now take a small dishcloth and place that on top the mussels. Place bowl in the fridge until you’re ready to cook. This is the best way to keep the mussels alive and cold.

Mussels are best eaten on the day of purchase but you can leave them overnight in the refrigerator on ice as described above if that’s more convenient for you.

Ready to start cooking? Inspect the mussels again, one by one. Scrub them under cool running water and ‘de-beard’ them by tugging the stringy stuff towards the hinge. All the mussels should be closed. If they are opened slightly, squeeze the shell closed and let go. If it doesn’t stay closed, chuck it out as it means the mussel is dead.

Cedar Planked Mussels – Serves 4 (as an appetizer)

You’ll need:

  • 1 kg fresh mussels
  • 1 large or 2 medium-sized cedar planks
  • a bunch of fresh thyme
  • good quality sea salt
  • 2 lemons cut into wedges

Step 1:
2+ hours prior to cooking, submerge and soak the plank in water. You can use a baking sheet and weigh down the plank with a bowl. 15 minutes prior to cooking, pre-heat your grill on high heat.

Step 2:
When the grill is hot and ready, lay the soaked plank directly on the grill grates. Let the planks pre-heat for 5 minutes.

Step 3: After cleaning and de-bearding the mussels, use long tongs or a spoon to carefully lay them on the heated planks. Scatter fresh thyme on top, then close the lid and cook for 5 minutes.

Step 4:
You can serve the mussels on the plank at the table. Discard any that have not opened. Pry open the shell, sprinkle just a bit of sea salt on the mussel and give it a quick squeeze of lemon juice.

All mussels really need is sea salt and lemon, but you could also melt some butter to serve as a warm dipping. When eaten as a main, you can pair your juicy mussels with a flavourful side dish. Some classic ideas are French fries, garlic bread, kumara wedges, roasted broccoli or crunchy roasted asparagus.

July 7, 2021
Mushrooms on a grilling plank

Grilled Portobello Mushrooms Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Vegetables

Vegetables, especially those beautiful big “meaty” portobellos mushrooms, taste amazing when cooked on a plank. Stuffed portobello mushrooms are a real treat, and an excellent way to impress your guests. Grab the biggest mushrooms you can find for that wow-factor.

There’s a huge variety of fillings you can use for a dish like this, but we decided on an summery Italian flavour used veggies only. We chose squash, zucchini, corn, and beautiful fresh capsicum for the filling. The delicate smoky flavour is delicious and will enhance all the vegetable flavours.

We used a beautiful shredded asiago cheese from our local Mediteranian deli, but you can use any cheese you like. From gooey mozzarella to strong Stilton, anything goes. Vegan cheese in an option if you want to keep your dish 100% plant based.

Summery Cedar Grilled Portobello Mushrooms – Serves 4

You’ll need:

  • 4 large, firm Portobello mushrooms
  • Olive oil
  • 2 cups of (vegan) cheese
  • 1 small buttercup or butternut squash
  • 1 large or two small courgettes/zucchini
  • 1 cup of corn kernels – fresh or from a can
  • 3-4 green, red, orange and/or yellow peppers

Step 1:

While your cedar wood soaks in water, cut the veggies and grill them up. Toss them with a little olive oil, salt and pepper and place them on the grill. Remove the grills and stems from the mushrooms to create a nice flat surface for stuffing. You can cut them into pieces and add them to the veggie mix when you fill the caps.

Step 2:

Brush your mushrooms with olive oil and place them on the grill for no longer than 3 minutes, with the caps side up. Take them off the grill and let them cool. If moisture appears, pat them dry with a paper towel.

Step 3:

Fill the caps with shredded cheese and layer your veggies on top so it shows the different colours. Sprinkle some more cheese on top and place them on the plank. Keep the grill temperature around 150 C for the best results. While the mushrooms are cooking, you’ll hear the cedar wood cracking and a sweet smell will fill the air. The cheese on the bottom will melt beautifully, and the veggies will turn golden in about 15 minutes.

Step 4:

Garnish your stuffed mushroos with fresh grilled corn, some basil, and a drizzle of olive oil then serve.

Serving suggestions:

You can serve your cedar plank grilled stuffed portobello mushrooms on a bed of wilted spinach, with a fresh garden salad, or with a garlic pototo mash and broccoli. It’s a lovely light option for a meat-free dinner. A prosecco or another light white wine with this is a match made in heaven, but a nice red also works. Check out or other recipes if you’re looking for more ways to impress your dinner guests.

July 7, 2021
Camembert on a grilling plank

Grilled Camembert or Brie Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Cheese

Looking for an appetiser that’s easy to make but will leave your guests talking for days? When you want a little more excitement than what you’d get from simply serving cheese and crackers, make this cheesy, gooey, slightly spicy surprise that’s ready to serve in less than 20 minutes.

Both Camembert and brie are perfect for grilling. Both cheeses have an earthy flavour and aroma. Brie is milder with a creamy, buttery taste, while Camembert is a little deeper, more earthy and intense. Fancy but easy, this cedar wood grilled French cheese delight is a perfect happy hour food for your next dinner party.

Cedar Planked Camembert or Brie – Serves 3 to 4 as an appetiser

You’ll need:

  • 1 cedar wood grilling plank
  • 1 whole small camembert or brie cheese
  • 3 tablespoons pepper jelly, tomato jam, or apricot jam
  • 1 to 2 large jalapeño peppers
  • Grilled bread or crackers for dipping

Step 1:
Set up your grill for smoke-roasting (indirect grilling) and preheat it to medium-high, no more than 180C. Place the plank directly on the grill grate and grill until it’s singed on both sides. Set aside and let it cool (this is optional, but it gives you a lot more flavour).

Step 2:
Using a sharp knife, score a deep cross or a crosshatch pattern on the top of the cheese so the air can escape while cooking.

Step 3:
Place the cheese in the centre of the plank and spread the top with the jam or jelly, using the back of a spoon. Slice the jalapeños longways ad place them on top so the slices overlap to make a decorative pattern.

Step 4:
Place the plank on the grill away from direct heat and smoke-roast the cheese until the top browns, the sides are soft, and it’s beginning to melt. That should take no more than 8 to 10 minutes.

Step 5:
Serve the grilled camembert or brie on the plank hot off the grill with grilled bread slices or some fancy crackers. Vegetable sticks are a good pairing, too.

Serve this deliciousness with a glass of red or white French wine, or opt for a quality New Zealand vino as it’s just as good. Trust us, it’d be hard to find an appetiser that’s tastier than this.

July 7, 2021
Pesto Coated Shrimps Smoked

Pesto Coated Shrimps Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Seafood

Grilled shrimp with pesto is a quick and easy dinner full of Mediterranean flavour which looks spectacular and tastes amazing when prepared on a Cedar wood plank. If you haven’t tried shrimp and pesto together, give it a go as it is such a good combo, and a great taste for spring and summer.

When buying shrimp, select the frozen jumbo shrimp that’s labelled shell split and deveined. The “fresh” shrimp you see in the seafood section at the supermarket is usually thawed frozen shrimp so you’re better off buying it frozen and defrosting it yourself. Running the shrimp under cold water will do that quickly, then you can peel them if you’ve opted for the shelled version.

Cedar Plank Shrimps coated in Pesto – Serves 4

You’ll need:

  • 1 cedar plank, soaked for at least an hour
  • 20-25 shrimp, cleaned, deveined and patted dry
  • 1 bunch of Italian parsley
  • ½ a cup of basil (packed)
  • the zest of 2 lemons
  • 1 large garlic clove, finely grated
  • 1 tablespoon of toasted pine nuts
  • 2 tablespoons of grated parmesan
  • a pinch or more of red pepper flakes
  • olive oil

Step 1:
Mix the pesto up in a blender and use all the herbs, garlic, lemon zest, parmesan, pepper flakes and toasted pine nuts along with some olive oil. Set a little bit aside, two tablespoons or so, for brushing on the grill.

Step 2:
Toss the shrimp in the mixture, making sure it is coated all over. Let it sit at room temperature for about 30 minutes to marinate.

Step 3:
Take your board out of the water and pat it dry, then rub the top only with a light coat of olive oil.

Step 4:
Place your cedar board on a clean and dry baking sheet for ease in carrying it out to the grill. Arrange the shrimp on top. An easy way is to place 2 together to form a circle. You can also skewer the shrimp with metal or well soaked wooden skewers.

Step 5:
Cook the shrimp on medium high heat until it’s nice and pink, brushing them with the remaining pesto and turning them over halfway through. Be careful not to overcook them as shrimp is best when it’s just cooked through. That’ll take no more than a few minutes.

Step 6:
Take the 2 lemons that were used to make the zest, cut them in half, drizzle with olive oil and place them cut side down on the grill. You can take them off when nice grill marks are formed.

Step 7:
Serve your shrimp right from the plank and enjoy!

Serve this dish with the grilled and fresh lemon wedges for a hit of citrusy freshness! You can eat the shrimp as is and share a big platter with friends and family, making sure you have plenty of napkins. You can also serve it as a main with a nice garden salad, pasta, rice, potato salad or veggies. Roasted asparagus is our family’s favourite.

July 7, 2021
Scallops Smoked on a Natural Wood Plank

Scallops Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Seafood

Scallops are just a little bit special. They are one of the ocean’s greatest foody treasures. You typically see them pan seared and while that classic preparation is lovely, plank grilling scallops adds a different dimension of flavour and a delightful smokiness. The best grilled scallops are crisp on the outside and tender on the inside.

This grilled scallop dish is so delicious and looks so fancy, but it is so easy to make! Scallops also serve up heart-healthy omega-3 fatty acids. Our pro tip is to buy the biggest scallops on offer and go fresh over frozen if you can. The bigger the sea scallop, the sweeter it will be.

Cedar Plank Scallops with white wine, herbs and garlic – Serves 4

You’ll need:

  • 2 cedar wood grilling planks
  • 12 scallops
  • ¼ cup dry white wine
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon lime juice

Step 1:
Soak the cedar planks in water for at least an hour. In a large bowl, whisk the wine, oil, thyme, garlic and lime juice together. Add the scallops and gently toss to coat. Let stand 15 minutes.

Step 2:
Place the plank(s) on your grill rack and cook over direct medium heat. Cover and heat 4-5 minutes or until light to medium smoke comes from the plank and the wood begins to crackle as that means it’s ready for grilling. Turn the plank over and place it on indirect heat.

Step 3:
Drain the scallops and discard the marinade or save it to pour over on the vegetables you’re serving with the seafood. If you are preparing vegetables on the side, instead of grilling or roasting, we’d recommend sautéing them over medium-high heat so that the wine can evaporate through the cooking process.

Step 4: Place the scallops on the plank and grill while covered over indirect medium heat for about 10-12 minutes or until they are firm and opaque and until the juices run clear.

Serve this with a side salad with leafy greens for a light and healthy summer meal or sauté some nice veggies to go with it as suggested above. If you like, you can mix this recipe up by wrapping the scallops in prosciutto or bacon. Open a bottle of good wine to pair with it, and you’ve got a fabulous recipe for date night dinner.

July 7, 2021
Salmon on a cedar grilling plank

The Classic Salmon Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish

When you think Cedar Plank Grilling, you’ll think of salmon. That’s because infusing the sweet, smoky, robust cedar flavour into salmon is the perfect pairing of earth and ocean. The cedar plank and herbs give a smoky, woodsy flavour to the fish while the lemon zest and garlic add a bit of zing.

If you don’t have a grill, no problem. Cedar plank salmon is delicious when cooked in the oven as well.  You may not get the same smoky flavour that the grill provides, but it will take up the woodsy flavour of the cedar plank.

Cedar Planked Salmon with Lemon, Garlic & Herbs – Serves 4

You’ll need:

  • Cedar plank(s) for grilling
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons lemon zest, from 2 lemons
  • 1-1/2 teaspoons finely chopped fresh rosemary
  • 1-1/2 teaspoons finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 4 (6-oz) salmon fillets, skin removed
  • A bunch of lemon wedges for serving

Step 1:
Make the marinade by combining the olive oil, lemon zest, garlic, herbs, salt and pepper in a dish that’s large enough to hold the salmon. Turn the salmon to coat it evenly. Let the salmon marinate for at least an hour before you’re ready to grill.

Step 2:
Soak your cedar plank in a sink or bowl of water for at least one hour, otherwise, it will be more prone to catch fire on the grill. Then, pat dry and place the marinated salmon on the plank.

Step 3:
Preheat the grill to medium-high heat, about 200°C.

Step 4:
Pat the soaked plank(s) dry and place the salmon on top. Place them on the grill grates, close the lid, and let it cook for 10 to 15 minutes or until salmon is done to your liking. Mist the plank with a bit of water if it’s at risk of catching fire. Serve the salmon on a platter with some lemon wedges.

The cooking time depends on the size and thickness of the salmon filet but a good indication that it’s ready is when it easily flakes with a fork. Salmon is delicious, healthy and versatile. This fatty fish can be served with just about anything. From salads and veggies to rice and pasta, you’ve got it covered.

July 7, 2021
Salmon on a cedar grilling plank

Salmon with Mustard Soy Glaze Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish

If you’re looking for a simple but exciting dinner idea, try this cedar plank salmon with mustard soy glaze and brown sugar as the taste is out of this world. Combining whole grain and Dijon mustards with brown sugar gets you just the right amount of sweetness to acidity. Fresh rosemary adds another layer of deliciousness to this incredible dish.

If you’re thinking about spicing it up, go for it. You could add fresh ginger and minced chilli peppers to the marinade as there’s nothing wrong with a little kick. The same marinade also works well with chicken wings or pork chops, both proteins that are brilliant options for cedar plank grilling.

Cedar Plank Salmon with Mustard Soy Glaze – Serves 4

You’ll need:

  • 4 decent size salmon filets, skin removed
  • 2 medium-sized cedar grilling planks
  • ¼ cup wholegrain mustard
  • 2 tbsp Dijon mustard
  • ¼ cup brown sugar
  • 2 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • ½ tsp freshly cracked black pepper
  • ½ tbsp chopped fresh rosemary

Step 1:
Soak your cedar planks in water for about an hour making sure they are fully emerged.

Step 2:
In medium bowl whisk all ingredients for the marinade together. You can save a small amount of sauce for dipping later.

Step 3:
Place the salmon in a shallow baking dish and pour the rest of the sauce over the fish. Allow it all to marinade and soak up all the goodness for about 30 minutes uncovered in the fridge.

Step 4:
Heat your grill to medium, about 200 degrees C. When the temperature is right, place the planks on your grill for approximately 3 minutes, then flip them over and place salmon on top. Close the lid and cook for approximately 15-20 minutes, until salmon is cooked through and still pink inside.

We like to serve this one with roasted root vegetables such as baby carrots, potatoes, beets and butternut squash. If you’re not into that you can try steamed broccoli, bok choy (Chinese white cabbage that’s also known as pak choi), or a fresh cucumber salad. A beautiful white wine goes well with any seafood dish, and this one is no exception. Enjoy!

July 7, 2021
Ribeye with Peppers and Onions Smoked on a Natural Wood Plank

Ribeye with Peppers and Onions Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Meat, Vegetables

One of our firm family favourites, this delicious meal is ready to enjoy within 30 minutes. It’s hard to find something tastier to come from the grill than a thick-cut, perfectly cooked bone-in ribeye steak. It’s full of flavour and so tender, thanks to the marbling through the beef. Cooking it on a cedar wood plank takes this classic to another level.

Grilled Ribeye – Serves 2

You’ll need:

  • 2 nice ribeye steaks
  • salt & pepper
  • 1 large brown onion
  • 2 medium sized red bell peppers
  • Garlic to your taste

Step 1:
Soak the plank. Put the plank in a large container, weigh it down, and cover with water. Soak for at least one hour.

Step 2:
Season the beef. Sprinkle the ribeye steaks evenly with the salt and pepper. Let rest at room temperature for one hour, or up to overnight, refrigerated.

Step 3:
Set the grill up with two heat zones – one zone set to high, and another zone set to no heat. For our Weber, we light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in a thick pile covering half of the charcoal grate, about two coals deep. This leaves the other half of the charcoal grate empty.

Step 4:
Prepare the pepper and onion topping. While the grill is heating up, slice the onions, peppers, and garlic. Toss them together in a medium bowl with the salt, then set aside.

Step 5:

Char the plank and sear the steaks. When the grill is ready, remove the plank from the water and let excess water drip off. Put the plank over the high heat part of the grill and leave it until it is blackened on the bottom and starting to smoke. That’ll be done in about 3 minutes.

Move the plank to the unlit side of the grill, flip the plank over so the blackened side is facing up. Put the ribeye steaks on the grill over the coals and sear until they are well browned on the bottom, in about 4 minutes. Flip the steaks onto the plank, browned side facing up, and top each steak with a handful of the pepper and onions.

Step 6:

Plank cook the steaks. Cook them with the lid closed until the steaks reach an internal temperature of 50 for medium-rare in about 25 minutes, a little less for rare and a little more for medium. Cooking a steak well done is criminal.

Step 7:

Remove the plank to a heat safe surface, such as a baking sheet with a towel under it. Let the steaks rest for 10 minutes. Cut the bone away from the ribeye, then slice the steaks and serve, topped with the peppers and onions.

You can enjoy this yummy ribeye with all sorts of sides such as chunky fries or potato wedges, a nice fresh salad or roast veggies. For a special lunch, you can also serve it in a toasted bun cheese and sauce.

July 7, 2021