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2 Cedar Planks. 1 Fillet or 3 Individual Portions. Planks come from certified sustainable forests in Canada. Planks are 100% consumable or recyclable: Use it up, burn it in your fireplace, make wood chips for your grill or recycle with yard waste. The only grilling plank with re-sealable / re-useable "soak tank' packaging: Jaccard's innovative, patent pending Seal "N Soak Cedar Grilling Planks provide a convenient and mess free method for soaking planks before grilling... simply open the package, add water, reseal and let soak... standing up and out of the way on your kitchen counter top. Ready for the grill in as little as 20 minutes. Jaccard's exclusive "soak tank" packaging design allows the water to completely surround the plank)s) during the soak cycle to ensure maximum absorption across the plank's entire surface. No fuss... no mess to clean-up; no need to use the kitchen sink or find a large enough container to soak the planks. No need to use a heavy or bulky item to weigh down the "floating" plank during the soak cycle. In the past, preparing the plank for grilling required you to soak in your kitchen sink or find a large enough container to soak the plank. Now, with Jaccard's exclusive Seal N' Soak Cedar Grilling Planks, you can quickly and easily soak the planks right in the re-usable packaging it is sold in. Ideal for adding flavor when broiling or grilling salmon, swordfish, sea bass, whitefish, chicken, steaks and burgers. While the most common food cooked on cedar planks is salmon (see directions), almost any meat, poultry or vegetable will be more juicy and flavorful when cooked on a cedar plank.
How to Plank Grill Salmon: *Heat your gas or charcoal grill to about 350 degrees F or a medium heat-setting. *When ready, open plank package and place soaked plank on the preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and help prevent warping. *Season the salmon and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill. *Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The USDA recommended internal temperature for fish is 145 degrees F. *Transfer the salmon on the planks to a cutting board or baking sheet. Use a thin spatula to gently separate the skin from the salmon. Helpful Hints When Plank Grilling *Keep the grill's lid closed as much as possible to maintain temperatures and maximize smoking. *Keep a spray bottle filled with water handy so flames can be extinguished if the plank starts to burn. *Using indirect heat method when plank grilling with the lid closed will maximize flavor and minimize flare ups. *Planked food does not have to be turned during grilling.
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