HOW TO GRILL FISH FILETS ON CEDAR PLANKS - with Chef Romy Prasad

Chef Romy Prasad shows how easy it is to add amazing flavor to Salmon and Halibut filets by grilling them on cedar planks with fresh herbs. Romy has cooked in the kitchens of Michelin starred restaurants in Europe and New York. He's one of the most innovative and creative chefs we know. Luckily for us, he's currently an executive chef in Vancouver. Thanks again Romy!

[@ErichCervantez]

This is a surprisingly high quality video from being published in 2011. Good job guys.

[@53evergreen]

Tried this method for the first time tonight with 8 guests everybody raved about it and loved it. Thanks for the video.

[@meatinapark]

Awesome! Bought some planks today. Can't wait to give it a try! 😀

[@AnthnySanchez]

Thanks for the video. I've been using this method for two years now and have the bed of herbs down. I use thyme, sage, rosemary, salt, pepper, and quality olive oil.

[@eternalgospel1611]

Thanks for the tips. Just tried salmon on Cedar planks, turned out very good. Did my own variation on the spices, of course. One of my planks did catch fire near the end, but I had a spray bottle of water to douse the flame. The fish need to be cooked to 120 degrees in the center, which required about 2 minutes over what they say in the video on my grill. Also the searing should have been about 3-4 minutes rather than 2 minutes. Way easier than my bullet smoker.

[@AndreaShink]

thank you! I needed to see exactly this! on the menu this weekend.

[@mlentz1975]

Thanks for the introduction to cooking on planks. :-)

[@rs_604]

Chef Romy is AWESOME!!

[@Trytocookthis]

Look at those servings. Look at those shirts. You guys are rockin'

[@sickb2200]

Most people I know do not like their salmon medium rare. They prefer it a bit more done. It will still be juicy and oily if cooked medium as long as the fillet is not too thin. They forgot to mention the planks you use for this must be food grade for cooking because other cedar wood is likely chemically treated (construction cedar). So don't go cutting some cedar fence boards you got from Home Depot or Lowe's! The planks I find at the store are about half as thick as those and will char faster so I only use them once. I never put the fish down for grill marks - who cares. I do put lemon slices on top - makes for great flavor and it's pretty! I learned that I can leave the skin side dry and when the fish is done, the skin will stick to the plank and the fillet just slides right off.

[@jaysmith6013]

If you don’t do grill marks then isn’t it essentially the same as baking?

[@danhughesartist]

Love the matching shirts! Grill buddies

[@drunkandcory3028]

7 now I'm going to try it that is awesome

[@ldmeyer6471]

Freeze your salmon filets until they're solid, then run the skin side under tap water to soften skin and peel it off, this way you don't destroy the filet, works every time for me.

[@TheCynicalDude_]

But the skin is delicious.

[@Conald_isAfalseProphet]

and it has all the good healthy fats / omegas etc.

[@lynguini]

yes

[@giovannacarter9659]

I love grilling salmon at work we grill our salmon on the grill as well lining them on a angle, so we can mark them with diamond marks.

[@Ja2808R]

I know this is old comment but do you still work there? I worked at a steakhouse years ago and did the same angle technique on their grill.

[@bayview94124]

Nice shirts.

[@MadSmokerBBQ]

It helps the locals to see you coming a mile away.

[@brettbrignac7591]

Have you tried bristle cone pine planks? If done right the taste is amazing................😊

[@Lumberburner]

I would say med..Look at the temp dial at 4:22

[@Jimmyzb36]

Oh yes. Never had a Weber grill fail!

[@JoJo-io7sx]

Can I get big Mac sauce with that?

[@johnmarston2595]

Cedar grilled salmon is a gift from God

[@linetheresa7359]

Hi I used a oak plank to do my Salmon on in the BBQ the Salmon was great but my plank of wood bowed ...I soaked it over 2 hrs .... have you any ideas why this happened and can I re-use it? Thanks Theresa

[@travisjones3961]

just buy untreated cedar fence pickets at your hardware store. let it burn.....more smoky flavor

[@DiegoDiaz-lq4wo]

Line Theresa i

[@justice4all72]

What temp on grill? High, med, or low?

[@csederlund]

I was wondering same thing. I think it was med high. I have that grill and that's my guess.

[@littlealien8433]

to not let it stick to the gril u need to heat the grill up very hot. If your gril is not hot enough it wil stick.

[@platio101]

Is there a good temperature to cook these?

[@kidringo1257]

I cut up cedar dog ears (untreated) from home depot.....4 planks it worked out to for $2.85 per 6ft picket.....tasted like cedar smoked.....mine were not sanded however...

[@pyronaught]

Is it just assumed that everyone watching knows what temp to be cooking at? I would think that is a pretty critical piece of information. As for the plank, just go to Home Depot and buy some cedar siding and chop it into 1ft lengths. That way you'll be paying less than $1 per plank and they will be thick like the one in this video. You can have the Home Depot guy chop it up for you in the back if you don't have a saw.

[@mlentz1975]

Just be careful that it hasn't been treated with chemicals as many if not all are treated for weather and insect.

[@zentura88]

Yeah I wouldn't trust that because it could be treated with chemicals!

[@cupcakesansfrontier]

Don't give information if you don't know what chemicals the wood stock is treated with. Come on man. Don't give the internet a bad reputation beyond what it already has.

[@WTFUSERNAM44]

You can buy clear cedar from most specialty stores. The stuff used to build saunas is fine for grilling.

[@cupcakesansfrontier]

Aaaaand...he undercooked it. Also, he didn't pre-head the planks prior to putting the fish on

[@coreywilliams266]

How long are you suppose to pre heat the plank and to what tempeture?

[@Universum.]

It only need to reach a temp of 145 and most chefs will recommend lower. At worst you have sashimi. If you cook too much alot of the juices will be lost and it will lose flavor.

[@johnnyrunner7832]

Olive oil or vegetable oil ?!??!?!??!? Hannah

[@PEEPINTOMCATZ]

auto captions 3:25 wtf?

[@josephinnecken8844]

So I guess preheating the fish side of the plank is not really necassary?

[@wasatchplanks1405]

Hey Guys! You should consider checking our videos out! We cook our planks similar to this but with flavors baked into the wood!

[@wiilyum]

My plank is very thin it seems to catch fire and I don't know if that is supposed to happen. It was only 3$ at Walmart so I'm hoping I didn't fall for the okey doke and go for price over quality. I didn't saturate my plank for very long so maybe that's the reason why it caught fire, not sure.

[@Pacwind31]

It is, soak it longer.

[@qj877]

I heard to soak it overnight or atleast 2-3 hours.

[@chrisb2535]

Some recommend to cook on indirect heat as well, so you don't get a flame directly underneath.

[@MCurtisMcCoy]

If you soak the plank in VERY HOT water, it’ll work great after 30 minutes, but with cool water you’ll want to give it 1-2 hours.

[@Beowoulf2]

But .. but ... you never say how hot to get the grill! Hot? Medium? Low? What about a charcoal grill (my favorite!)?

[@Betoven81]

Beowoulf2 did you end up finding out?

[@gambit1001]

I'd like to know the same if someone can drop a reply

[@boiilndn5744]

you know what they say, better late than never.. you’ll probably want to keep your bbq on medium/medium high for about 10-15 minutes depending on thickness of your fish. hope you guys gave it a try

[@lurchamok8137]

if the salmon is not grilled on its skin , it's better to remove it because u can't eat it (it's not crunchy, not brown but it has alot of fat and brownish meat underneath) and the flavour of the herbs dont penetrate the skin at all.

[@qj877]

Are you supposed to eat the skin anyway? I'm not a fish person (usually only eat fried fish) but I want to try this one. I'll use more seasoning too.

[@lurchamok8137]

+DemocracyOfHypocrisy sooner or later u have to remove the skin. do it at first and your fish is more tasty but a bit more difficult to pull off the grill, do it later and you have a ugly, fatty peace of skin on your plate. I tried both methods and prefer the first one. Good luck.

[@Conald_isAfalseProphet]

It's preference but many people leave the skin on cause they want the health benefits and it's very tasty when prepared correctly. When making with skin you must make a few small cuts in the skin but not all the way through the fillet, this way it won't curl up when cooking, and you should always start cooking skin side down to crisp the skin.

[@medilink12]

How about we enter the 21 century and use a Thermapen to check for doneness?

[@wellesradio]

How about we learn to grill and just KNOW when it's done?

[@xTBCGx]

Mr. W cooking is a science as much as it is an art. He's just measuring.

[@Carl-LaFong1618]

real men would of bitten the head off after they caught it and eaten the fish raw.

[@BitzBitzBitz]

when don't fish juices run clear?

[@thegardenofeatin5965]

While they're still wiggling.

[@gigglecheeks123]

You don't need Romy.

[@gailswier5346]

My cedar plank caught fire and disintegrated. Where did I go wrong? My cedar plank (bought at a fish store) was thinner than the one in this video. I followed the instructions that came with the package of planks: i.e. soak for at least an hour, then put it on hot grille (I use gas grille) for 3 minutes, flip it over to heat an additional 2 minutes, then put the salmon atop the plank. Well, imagine my shock when I opened the lid of our grille, ready to place my salmon on the plank and found it totally engulfed in flames. I moved it to a cooler part of the grille, let the flames die down as much as I could, then picked it up with tongs - STILL AFIRE- and ran it under the kitchen faucet to douse the fire. The plank literally crumbled into small pieces. We were sooooo disappointed. I want to try again, but I'm not certain what I did wrong. Help, anyone???

[@victormeldroo]

hi sorry to hear your bad experience with cedar plank grilling, i can help you, i grill all year round & make my own planks etc, to start with cedar planks need to be 8 to10mm thick, 10 is best, soak for at least 1 hour pref overnight, cedar is almost waterproof as it has so much oil in it, hence used as cladding & roof tiles, initial heat/burn 1 side only & no more than 30 seconds over direct heat, you are only sterilizing not cooking the surface, allow to cool then rub thinly with olive oil (cook surface only) before placing food on it then place on grill, cook fish for about 10 - 12 min depending on size, tip keep a water sprayer at hand to stop flame flare ups when you open bbq lid. hope this helps & happy BBQ -ing.

[@joesmith201212]

You want to use INDIRECT heat grilling, meaning you can leave one side of the burners on and half off and place your plank on the side with no burners on, there won't be direct fire under to burn the wood, and still enough heat to make everything smoke and cook up. Close the lid and just let the heat cook for about 5 mins, then open and check and should only cook for another 5 mins. And just make sure you give the plank a good soak I soak mine for at least 2 hours in water. Another tip I have heard of is to have a water spray bottle handy any flare ups you can just spray it down.

[@SB-cm2kb]

That shyt looked raw in the middle...

[@ski3435]

Put the fish on the plank right away...not on the grill!

[@BigWesLawns]

if I go down south, do I have to wear a stupid drunk guy shirt?

[@medilink12]

Cooking on propane sucks. The low temp and loss of moisture is appalling. I don't know what's so special about this chef.

[@Somewheredownintexas]

Guarantee you couldnt tell the diff on a blind taste test.. stop trolling

[@carvedwood1953]

If you are going to grill it first why would you not crisp up that skin instead? Who cares about grill marks.

[@castmastersoutdoors7762]

Ummm fresh fish with parasites

[@Jimmyzb36]

Oh yes. Never had a Weber grill fail!