The most famous food to grill on a cedar plank is salmon.  For my first try at this, I adapted a recipe from Dina Guillen’s cookbook Plank Grilling. It takes at least an hour of preparation to soak the cedar plank, and then the rest takes about half an hour to make the glaze, heat the grill, heat the plank, and cook the fish.  It turned out very well.  The photo above shows it straight from the grill.  The photo at the bottom shows it garnished with green onions and sesame.

I think a good next idea is to take miso marinading a step further and to grill Miso Marinated Fish on a cedar plank.

These are quantities for 4 servings.

2 Tbs. white miso

2 Tbs. orange marmalade

1 tsp. mirin

1 tsp. reduced sodium soy sauce

1 clove garlic, finely chopped

1 tsp. freshly grated ginger

1-1/2 lb. salmon fillets

¼ cup thinly sliced green onions

1 Tbs. sesame seeds

In a small bowl mix together the miso, marmalade, mirin, soy sauce, garlic, and ginger.

Soak the plank, heat the grill to 475-500 degrees, and toast both sides of the plank until it is lightly smoking.  (Have a spray bottle handy in case the plank bursts fully into flame.)  Put the salmon on the plank and coat with the glaze.  Cook with the lid closed for 10-15 minutes until the salmon flakes easily.  Babysit the grill while the salmon cooks, maintaining the temperature in the target 475-500 degree range and watching for any flareups.  Serve garnished with green onions and sesame seeds.