Alaskan Cedar-Plank BBQ
Alaska is a land of rugged beauty, towering mountains, and pristine waters brimming with some of the world’s finest seafood. At the heart of its culinary tradition lies cedar-plank BBQ, a technique that infuses smoky, earthy flavors into the region’s natural bounty. Whether it’s wild salmon, halibut, or seasonal vegetables, Alaskan cedar-plank grilling is a celebration of the Great North’s unmatched resources.
If you’re ready to bring a taste of Alaska to your backyard, these 10 cedar-plank grilled recipes will transport you straight to the Last Frontier.
Why Cedar-Plank BBQ Is a Must-Try
Cedar-plank grilling is a cooking technique that not only adds a rich, smoky flavor but also keeps food moist and tender. The method originated with indigenous peoples of the Pacific Northwest and Alaska, who used cedar to enhance the natural flavors of freshly caught fish. Today, it remains a staple for anyone who appreciates high-quality, earthy flavors.
Key highlights of Alaskan cedar-plank BBQ:
- Natural infusion: Cedar imparts a smoky, slightly sweet aroma.
- Sustainability: Emphasizes fresh, local ingredients like seafood and wild game.
- Versatility: Perfect for grilling fish, meats, vegetables, and even desserts.
1. Cedar-Planked Wild Salmon
Fresh Alaskan salmon fillets are marinated in a mixture of maple syrup, soy sauce, and garlic, then grilled on a soaked cedar plank. The plank’s smoky aroma enhances the fish’s natural richness.
Pro Tip: Soak the cedar plank in water for at least an hour to prevent it from burning on the grill.
Serving Suggestion: Garnish with fresh dill and lemon wedges.
2. Halibut with Lemon Herb Butter
Thick halibut fillets are topped with a blend of butter, garlic, parsley, and lemon zest, then grilled on a cedar plank. The result is tender, flaky fish infused with citrusy, smoky goodness.
Fun Fact: Halibut is known as the “steak of the sea” for its firm texture and mild flavor.
3. Smoked Alaskan King Crab Legs
Cedar-planked king crab legs are brushed with a mixture of melted butter and smoked paprika before grilling. The gentle cedar smoke amplifies the crab’s natural sweetness.
Pro Tip: Crack the crab legs slightly before grilling to allow the smoke to penetrate the meat.
4. Cedar-Planked Venison Steaks
Venison steaks are marinated in a blend of red wine, juniper berries, and thyme, then grilled on a cedar plank for a rustic, smoky flavor. This dish pays homage to Alaska’s wild game heritage.
Serving Suggestion: Pair with roasted root vegetables for a hearty meal.
5. Grilled Cedar-Plank Oysters
Fresh oysters are placed on a cedar plank with a dollop of garlic-herb butter, then grilled until just cooked. The smoky cedar and briny oysters create an unforgettable combination.
Pro Tip: Add a splash of white wine to the butter for an extra layer of flavor.
6. Cedar-Planked Rainbow Trout
Rainbow trout, native to Alaskan rivers, is marinated with honey, Dijon mustard, and fresh rosemary, then grilled until flaky. The cedar plank keeps the trout moist while adding a subtle smokiness.
Serving Suggestion: Serve with a side of grilled asparagus or a simple green salad.
7. Cedar-Smoked Scallops
Large scallops are marinated in a mix of olive oil, lemon juice, and garlic, then grilled on a cedar plank. The wood’s smoky aroma enhances the scallops’ sweet, buttery flavor.
Pro Tip: Don’t overcook the scallops—2–3 minutes per side is perfect for a tender bite.
8. Cedar-Planked Elk Burgers
Ground elk patties, seasoned with garlic, black pepper, and a touch of Worcestershire sauce, are grilled on a cedar plank. The wood imparts a smoky essence that complements the lean, rich meat.
Fun Fact: Elk is a popular protein in Alaska, prized for its mild and slightly sweet flavor.
9. Grilled Cedar-Plank Vegetables
Seasonal vegetables like zucchini, bell peppers, and mushrooms are tossed with olive oil, balsamic vinegar, and thyme, then grilled on a cedar plank. The smoky aroma transforms simple veggies into a gourmet side dish.
Pro Tip: Add a sprinkle of sea salt after grilling to enhance the natural flavors.
10. Cedar-Planked Maple Pears
For dessert, fresh pears are halved, brushed with maple syrup and cinnamon, and grilled on a cedar plank until caramelized. The cedar smoke adds depth to this sweet treat.
Serving Suggestion: Top with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips for Cedar-Plank Grilling
- Choose the right cedar plank: Use untreated, food-grade cedar to avoid harmful chemicals.
- Soak the plank: Submerge the plank in water for at least an hour before grilling to prevent it from catching fire.
- Preheat the plank: Place the plank on the grill for a few minutes before adding food to enhance the smoky aroma.
- Use fresh, high-quality ingredients: Cedar-plank grilling works best with fresh seafood, meats, and produce.
Why Alaskan Cedar-Plank BBQ Is a Culinary Adventure
Alaskan cedar-plank BBQ is more than a cooking method—it’s a celebration of the state’s rich natural resources and deep culinary traditions. From the smoky richness of salmon to the earthy flavors of venison, these recipes bring a taste of the wild to your table.
Bring the Great North to Your Backyard
Ready to try your hand at cedar-plank grilling? Gather your ingredients, soak your planks, and let these recipes transport you to Alaska’s stunning landscapes and fresh flavors.
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From flaky salmon to caramelized pears, Alaskan Cedar-Plank BBQ is a feast for the senses. So fire up your grill, embrace the smoky aroma of cedar, and enjoy the bounty of the Great North!
See Also: Hawaiian Luau BBQ: 10 Tropical Recipes Bringing Island Vibes to Your Yard
