When it comes to grilling, there are countless methods and techniques to explore, each offering its own unique twist on beloved dishes. But if you’re looking to elevate your grilling game and tantalise your taste buds with an infusion of smoky, wood-fired flavour, then look no further than cedar-planked salmon. And when it comes to choosing the perfect salmon for this culinary adventure, one name stands out above the rest: Wester Ross Salmon.

Why Wester Ross Salmon?

If you follow the channel then you will remember I went to see them last year near Ullapool, Scotland. If you want to watch that again then here is the youtube link.

Wester Ross Salmon is renowned for its exceptional quality and unparalleled taste. Sustainably sourced from the pristine waters off the coast of Scotland, Wester Ross Salmon is known for its firm texture, rich flavour, and vibrant colour. Raised with the utmost care and respect for the environment, each fillet of Wester Ross Salmon is a testament to the dedication and expertise of the skilled artisans who nurture these majestic fish.

Cedar-Planking: A Flavourful Adventure

Now that you’ve selected your Salmon, it’s time to embark on a culinary journey that will delight your senses and leave your guests clamouring for more. Cedar-planking is a time-honored technique that infuses salmon with the subtle, aromatic essence of cedar wood, resulting in a dish that’s as visually stunning as it is delicious.

To get started, all you’ll need a cedar wood board and a BBQ, my go to is the Somerset Asado Grill as you get perfect embers and you can lean the cedar plank against the sides.  You can buy the cedar planks on Amazon here, if that is convenient. 


A side of Wester Ross Salmon or fillet slices – use ‘S’ hooks to hang these or nails.
1 cedar plank, soaked in water for 30 minutes
Olive oil
Salt and pepper
Fresh herbs (such as dill, thyme, or rosemary) for garnish
Lemon slices and wedges for serving


Soak the cedar plank in water for at least 30 minutes prior to grilling to prevent it from catching fire on the grill. While the plank soaks, prepare your BBQ by arranging the coals away from one edge so that the board will eventually lean and stand up with the coals gathered near the bottom, but not touching the wood.

Make sure you coals/embers are hot but not so much that it will cook too quickly. Lumpwood charcoal is best for this but briquettes will work too.

Remove the soaked cedar plank from the water and pat it dry.

Drizzle a small amount of olive oil over the surface of the cedar plank, then place the salmon, skin-side down, thickest part/end at the bottom of the plank.

Now you can season generously with salt, pepper, and lemon slices (you can also use bbq rubs, butter, plain or even drizzle Hot Honey down it. (You really will enjoy this!)

Use 2-4 nails to tack it to the wood. If you are using fillet slices (perhaps for smaller portions) leave some space between each fillet and use ‘S’ hooks to hang them on the plank.

Place the fish on the board, leaning up against the inside of your bbq and scoop (with tongs or a safe tool) the embers/coals round the bottom of the wood, but don’t let it touch it as it will catch fire at some point.

The salmon should stick a little to the board and allow you to turn the board, you will need to rotate it to get a more even cook, the bottom will cook faster than the top. So regularly turn it and don’t let the surface burn.

Cooking times will vary depending on the thickness of the salmon, the amount and temperature of the coals and how ofter you turn the, somewhere between 12 20 mins should be enough. The main things is by using a thermometer you can’t go wrong. Everyone likes their salmon differently (like a steak) but 145°F (63°C) should be fine.

Carefully remove the cedar plank from the grill using heatproof gloves or tongs, and transfer the salmon fillets to a serving platter.

Garnish the salmon with fresh herbs and serve immediately with lemon wedges on the side.

Savour the Moment

As you take your first bite of tender, flaky salmon infused with the irresistible aroma of cedar smoke, you’ll understand why cedar-planked Wester Ross Salmon is a favourite of mine! 

So fire up your grill, gather your friends and family, and prepare to savour the flavour of cedar-planked perfection.

The beauty of this method is that is easy, looks the absolute nutts, tastes great and i promise you, it will score bbq points amongst your friends and family. When you are done, wash the plank and you can reuse it again but store it in a dry place.

If you are interested in the Somerset Grill and may wish to purchase one or have questions, then please get in touch as I work closely with them.

 I can offer 121 or group lessons either in Bristol, or I can come to your home. Full details here.

Alex, Hunter Gatherer Cooking