A piece of food on top of a wooden board.

Cedar Planked Halibut in Chardonnay

This is a BC Coastal Original Recipe!


  • BC Coastal cedar planks
  • 1-2 lbs halibut filets
  • 1.5 l Chardonnay
  • Lemon and parsley (garnish)
  • 1/4 tsp salt and pepper


  1. Soak plank for at least 6 hours (or overnight if time allows) in a mixture of 2 parts Chardonnay and 1 part water.
  2. Reserve 1 1/2 cup Chardonnay
  3. 2 hours before cooking, salt and pepper the halibut filets and then soak in the remaining Chardonnay.
  4. The halibut should be quite moist but still flakey when finished.


Place the oven rack in the middle position and preheat oven to 400 degrees Celsius.

When using a grilling plank be sure to put plank on a cookie sheet or place foil underneath to catch drips.

Once the planked food is in the oven turn temperature down to 375.


Turn BBQ on high to warm up

Once hot, place your rubbed or marinated food on the plank, skin side down, and onto one side of the BBQ, reduce only that sides temperature to low. Reduce the other sides temperature to medium. (If you have an extremely hot BBQ consider turning the plank side burner off after the plank has started to smolder)

The plank should start to crackle and smolder. This creates the smoke!

Check your plank occasionally, if you have a flare up, which is normal, use a spray bottle filled with water to spritz out the flames. You want your plank to be smoldering, not flaming. Make sure while you’re checking your plank that a very minimal amount of smoke escapes.

Remember that when cooking with a cedar plank your cooking time will double!

When cooked to desired tenderness, carefully remove plank and place on a cookie sheet or foil before plating.