Cooking 101: Plank Cooked Fish with Chef Tse

I hear all the time that people don’t like fish for various reasons: it smells up the kitchen; it’s hard to tell if it’s fresh; they’re not sure how to cook it. I agree that fish is one of those ingredients that can be tricky to cook. But lately I’ve been using a flavorful, easy-to-prepare way that even my three year old loves: on the grill.


The instructions below work well for all types of fish from wild caught Pacific salmon to halibut. This works best with one pound filets that are between an inch to an inch and a half thick. If your fish has skin, no need to remove it. Just start it skin side down on the plank.


1.    Submerge an untreated wooden plank (cedar, hickory, apple, etc.) in cool water for four to six hours.

2.    Preheat your grill with the lid closed for 15 minutes.

3.    Season your fish on both side with olive oil and salt.

4.    Place the plank on the grill, close the lid and let the plank preheat 5 minutes.

5.    Flip the plank over and place the fish filet on top.

6.    Close the lid and maintain the internal temperature at 400 degrees.

7.    Cook for about 20 minutes without opening the lid. This keeps the gentle smoke from the plank near the fish and creates a heavenly flavor. Remember that cooking time is approximate and depends on the thickness of your filets.