Cedar Plank Grill SetMADE BY JACOBSEN SALT CO IN PORTLAND, OREGON
When you fire up the grill, don’t you want to be transported to a massive red cedar forest, sea-salty breeze blowing in through the branches? Yeah, us too.
Jacobsen Salt Co. has found yet another Oregon business to collaborate on something spectacular. They hooked up with a local cedar mill to source aromatic cedarwood planks that, when heated, impart a woodsy flavor to scallops, pork chops, chicken thighs, fish fillets, sliced beets, zucchini, you name it.
The accompanying jar of grilling salt, tucked into its own just-right hole drilled into each plank, is just as versatile. It’s rich, savory and bright, flecked with lemon zest, black pepper and a little earthy thyme. Jacobsen hand-harvests all of its salt from the cold coastal waters of Oregon’s Netarts Bay, and they boost this particular blend with cherry wood smoke.
tip of the tongue
Perhaps the best-known case for cedar planking is salmon, which run in the rivers of the Pacific Northwest just about year-round. Go full PNW with Jacobsen’s easy recipe:
Soak a grilling plank in water for at least one hour before use. Preheat your grill, or oven. Coat a whole salmon fillet with grilling salt, and place thinly sliced lemon directly on top of that. Slide the fillet onto the plank and place the plank directly on the grill, or in the oven. Keep an eye on the fish, but it should take about 20 minutes to cook (around the 10-minute mark, you can add asparagus spears to the plank, too). Plate and serve with a squeeze of lemon and an extra little pinch of grilling salt!