Kayak Catch and Cook: Cedar Plank Salmon

By: Tyler Hicks | @spiltmilt | Spilt Milt Productions

I live on the upper Columbia River in north-central Washington, some 500 miles from where the big river flows into the Pacific Ocean. Every July the first waves of salmon arrive after their long journey up one of the largest and most powerful rivers in the western United States. Where I live the Columbia River forms a large deep pool a couple miles across as the river slams into the Cascade Mountains and abruptly turns south. Joining the Columbia here is the Okanogan River flowing south out of Canada. The Okanogan River supports the last great Sockeye Salmon run in the lower 48. The river itself is lethally warm to Sockeye Salmon upon their arrival so they must bide their time in the deep cold waters of the Columbia until the first fall rains drop the river temperatures allowing them to continue on their migration. This giant fish trap provides a rare opportunity to target Sockeye Salmon from the kayak and is something I look forward to every year. 

We target Sockeye Salmon from our Old Town Sportsman kayaks by trolling for them using 8-11” metal or plastic dodgers trailed by small bright pink or red spinning lures tipped with cured and dyed coon shrimp. Lead cannonballs between 3 and 10 oz are used to target various depths and troll speeds of 1.5 to 2.5 mph. Adding excitement to the mix is the presence of hundreds of powerboat anglers trolling in the same lanes to take advantage of this fishery. The fishery is highly regulated and seasons may only last for 3 or 4 weeks. 

Despite their journey, Sockeye Salmon arrive in the upper Columbia River rich in fats and with excellent meat quality. In my opinion the texture, color, and flavor of Sockeye Salmon is unmatched by all other sea-run salmon species. One of my favorite ways to enjoy these fish is to grill them on cedar planks. Grilling on cedar planks offers the advantage of steaming the fish to perfection while infusing the woody, smoky, and aromatic flavors from the cedar board. 

INGREDIENTS 

• 1 to 1.5 lbs salmon fillets, skin removed (better if caught from a kayak!) 
• Untreated cedar planks, ⅜” to ½” thick (length depends on grill & fillet size)
• ½ cup soy sauce
• ½ cup mirin cooking rice wine
• ½ cup sake, I recommend “taru” sakes that are aged in cedar barrels 
• Sea salt
• Pepper

COOKING DIRECTIONS:

1. Fillet and debone salmon fillets. You may opt to leave the skin on while pulling the pin bones and marinating but you should remove the skin prior to grilling. 
2. Combine the soy sauce, mirin, and sake and marinate the salmon for 6 to 8 hours for thinner fillets and up to 12 hours for thicker fillets in the refrigerator. 
3. Soak the cedar plank in water for 2 to 3 hours prior to grilling. You will need to weigh them down to prevent them from floating. 
4. Remove the cedar planks and pat them dry. Place the salmon fillets on the cedar board with the skin side down (or where it used to be). Salt and pepper fillets to your preference. 
5. Light your grill to medium-high heat. Use indirect heat if using charcoal. 
6. Place cedar planks on the grill. Check internal temperatures of salmon every 5 or 6 minutes until they reach 135 F. Thinner fillets from Sockeye and Coho Salmon will take 10-12 minutes whereas King Salmon may take up to 20 minutes. 
7. Remove cedar planks from the grill and serve directly from the plank or transfer to a plate. Enjoy!