Cedar Plank Grilled Halibut (Alaska Style) | Arteflame

Introduction

There is nothing quite like the scent of toasted cedar drifting through the backyard to signal a special meal. This Cedar Plank Halibut is my absolute favorite way to embrace outdoor cooking in the Pacific Northwest style. Imagine lifting a forkful of snowy, flaky fish that’s been gently steamed in its own juices while absorbing the rustic, savory perfume of the wood. It is an experience that engages all the senses, balancing the fresh brine of the ocean with the warmth of the fire. It is elegant enough for a dinner party but easy enough for a relaxed Tuesday night.

Why This Recipe is a Keeper

I adore this method because it completely removes the anxiety of grilling delicate fish. The cedar plank acts as a flavorful shield, preventing the halibut from sticking to the grates or falling apart. Plus, using the Arteflame grill allows you to char the wood for flavor while managing the heat perfectly on the flat top plancha, ensuring the fish remains incredibly moist and buttery.

Kitchen Wisdom

• Soak Long and Well: Don't skimp on soaking your plank; submerging it for at least an hour prevents burning and generates that essential steam to cook the fish gently.
• Watch the Heat: If the board smokes aggressively, move it to the cooler outer ring of the flat top to control the char without losing heat.
• Don't Overcook: Halibut goes from tender to dry quickly. Pull it off the heat when the internal temperature hits 130°F; it will carry-over cook to perfection.

Make It Your Own

If fresh halibut isn't available, this method works beautifully with wild-caught salmon or thick cuts of cod. You can also swap the lemon-dill marinade for a soy-ginger glaze if you are craving Asian-inspired flavors.

Ingredients

Main Components

• 4 fresh Alaskan Halibut fillets (approx. 6 oz each, skin removed)
• 1 untreated Cedar Plank (large enough to hold the fish)
• 2 tbsp Extra Virgin Olive Oil
• 1 Lemon (sliced into thin rounds)

The Marinade

• 2 tbsp fresh Lemon Juice
• 2 cloves Garlic, minced
• 1 tbsp fresh Dill, chopped
• 1 tsp Sea Salt
• 1/2 tsp freshly ground Black Pepper
• 1/2 tsp Paprika (optional for color)

Instructions

Step 1: Soaking the Plank

1. Begin by submerging your untreated cedar plank in water. This is a critical safety step to prevent the wood from catching fire on the grill.
2. Soak the plank for at least 1 to 2 hours. For added flavor, you can add a splash of white wine or apple cider vinegar to the soaking water.
3. Keep the plank submerged by placing a heavy object, like a pot or a canned good, on top of it.

Step 2: Preparing the Grill and Marinade

1. Fire up your Arteflame grill. You want to establish a solid coal bed in the center. Wipe down the flat top cooktop with a little oil to prep the surface.
2. While the grill heats up, whisk together the olive oil, fresh lemon juice, minced garlic, chopped dill, sea salt, black pepper, and paprika in a small bowl.
3. Pat the halibut fillets dry with a paper towel. Brush the marinade generously over both sides of the fish.

Step 3: Pre-Charring the Plank

1. Once the grill is hot, place the wet cedar plank directly on the flat top surface or briefly over the center grill grate for 1-2 minutes per side.
2. You want to hear the wood hiss and see a light char develop. This opens up the pores of the wood and starts the smoking process immediately.
3. Flip the plank so the charred side is facing up; this is where you will place the fish.

Step 4: Grilling the Halibut

1. Arrange the lemon slices on the charred side of the plank to create a bed for the fish. This prevents sticking and adds citrus steam.
2. Place the seasoned halibut fillets on top of the lemon slices.
3. Move the plank to a moderate heat zone on the Arteflame flat top, or place it on the grill grate if the fire isn't too aggressive. Cook for 12-15 minutes.

Step 5: Finishing and Serving

1. The fish is done when the flesh is opaque and flakes easily with a fork (internal temperature should reach 130°F to 135°F).
2. Carefully remove the plank from the grill using heat-resistant gloves.
3. Garnish with extra fresh dill and serve immediately, directly from the plank for a rustic presentation.

Tips

To ensure your cedar plank halibut turns out perfectly every time, temperature management is key. The Arteflame provides different heat zones; if the plank begins to smoke too aggressively or catch fire, simply slide it further out toward the edge of the flat top where the temperature is cooler. Always keep a spray bottle filled with water nearby to quickly douse any flare-ups on the plank edges without extinguishing your main fire.

Additionally, do not rush the soaking process for the wood. A well-soaked plank steams the fish effectively, keeping it moist. If you are short on time, soaking in hot water can speed up the saturation process to about 30 minutes. Finally, resist the urge to overcook the halibut. It is a lean fish that can dry out quickly; pull it off the heat the moment the center turns from translucent to opaque to maintain that buttery texture.

Variations

While the classic lemon and dill combination is timeless, the neutral flavor of halibut makes it an excellent canvas for various flavor profiles. You can easily adapt this recipe to match the theme of your meal or your personal taste preferences. Here are a few creative twists to try on your Arteflame:

• Asian Fusion: Swap the lemon and dill for a glaze made of soy sauce, ginger, sesame oil, and a touch of honey.
• Spicy Cajun: Rub the fillets with a Cajun spice blend and top with sliced onions and peppers instead of lemon.
• Maple Glaze: Mix maple syrup with coarse grain mustard for a sweet and savory crust that caramelizes beautifully over the wood smoke.
• Citrus Explosion: Use a mix of orange, lime, and grapefruit slices under the fish for a complex citrus aroma.
• Mediterranean Style: Top the fish with a mixture of chopped kalamata olives, sun-dried tomatoes, and capers halfway through cooking.

Best pairings

A dish as elegant as cedar plank halibut deserves sides that complement its smoky, delicate flavor without overpowering it. Since you already have the Arteflame fired up, utilize the flat cooktop to prepare your side dishes simultaneously. The juices from the fish and the aroma of the cedar will naturally scent the air, making fresh vegetables an obvious choice.

Grilled asparagus spears tossed in olive oil and parmesan are a classic match, offering a crisp textural contrast to the soft fish. Roasted baby potatoes, smashed on the flat top until crispy, provide a hearty, earthy element. For a lighter option, a refreshing quinoa salad with cucumber and feta pairs beautifully. Regarding wine, a crisp, high-acid white wine like a Sauvignon Blanc or a dry Pinot Grigio cuts through the smokiness and cleanses the palate, making every bite taste as fresh as the first.

Conclusion

Cooking Alaska halibut on a cedar plank using the Arteflame grill is a technique that rewards you with incredible flavor for minimal effort. It transforms a healthy seafood dinner into an interactive culinary event that connects you with the elements of fire and wood. The smoky aroma that fills the air as the cedar chars is an appetizer in itself, setting the stage for a meal that is both rustic and refined.

By following this guide, you ensure that the fish remains tender and juicy, avoiding the common pitfalls of grilling delicate seafood. Whether you stick to the classic lemon-dill recipe or experiment with bold variations, the result is always a showstopper. So, soak your planks, light your fire, and get ready to enjoy one of the most delicious ways to experience the bounty of the sea.