Plank Grilling Beyond Salmon: Scallops, Halloumi, Mushrooms, Fruit & More

If you already love grilling salmon to create that famous "cedar plank" salmon, you’re going to enjoy what comes next. Plank grilling works well for a wide range of things, including scallops, halloumi, mushrooms, and fruit, making their taste rich and smoky, without drying out or sticking.

A wood plank sits between food and flame, buffering heat and enabling flavor transfer that keeps delicate items juicy. When you’re grilling on planks, you get clean smoke, gentle caramelization, and steady results, much like with the common planked salmon.

In this article, you’ll find fast tips, temps, and delicious flavor combos you can try for easy grilling wins.

Why Grilling on Planks Works for More Than Just Salmon

Planking is simple. Preheat the grill to medium heat, 400 to 500°F. As part of plank preparation, preheat the plank for 2 to 3 minutes until it lightly smokes, then place the food on the plank over indirect heat and close the lid. The wood softens harsh heat, adds aroma, and prevents flare-ups.

Gentle Heat and Smoke Keep Food Juicy

The plank provides a cooking surface that acts like a heat shield between direct flame and food. Scallops, cheese, and fruit will not scorch before they finish. The wood warms, releases moisture and light smoke, and cooks with steady heat. Surfaces do not stick, sugars caramelize with some charring, and you get color without burnt edges.

Do You Need to Soak the Plank? When It Helps

Soaking planks in water for 1 to 2 hours helps if you plan to cook over higher direct heat, have thin planks, or use a small grill that runs hot. When cooking indirectly at moderate heat, dry planks brown faster and work well. Either way, preheat the plank 2 to 3 minutes to wake up the aroma. Keep a spray bottle ready for edge flare-ups.

Heat Zones, Temps, and Timing for Even Results

Set up two zones, one hot direct heat side and one indirect side. Put the plank on the indirect side and cook with the lid closed. Use doneness cues: scallops turn opaque and springy, about 125 to 130°F in the center; mushrooms tender and browned; fruit softened with light char; halloumi golden at the edges without melting. Lid-on cooking gives clean smoke and steady heat over indirect heat.

How to Plank Grill Scallops, Halloumi, Mushrooms, and Fruit

Mastering planking opens up cedar plank recipes that enhance flavors for seafood and produce without direct heat contact. These methods protect delicate items, much like handling sturdy fish, while allowing steam and smoke to infuse taste:

Cedar Plank Scallops with Lemon Butter

• Pat dry large sea scallops and remove the side muscle.
• Season with salt and pepper.
• Brush a cedar plank with oil (make sure it is a high-heat oil), then preheat it until it smokes lightly.
• Grill at 475°F indirect for 6 to 10 minutes, no flipping, until opaque and just firm, and about 125 to 130°F internal temperature. Scallops behave similarly to small fish fillets on the plank, staying moist and intact.
• Spoon on melted butter with lemon zest, garlic, and parsley. Finish with lemon juice.

Tip: Leave space between scallops so steam can escape and a light sear can form. This planking technique works well for delicate seafood, similar to how it supports sturdy fish. Adjust the cooking time based on scallop size for best results.

Halloumi On a Maple Plank

• Blot halloumi dry and slice into 1/2 inch slabs.
• Lightly oil both sides.
• Use a maple or cherry plank for mellow, sweet smoke.
• Grill at 450°F indirect for 8 to 12 minutes until edges brown and the center is hot—no flip needed.
• Finish with lemon-oregano oil, or drizzle honey with chili flakes.

Tip: Go easy on extra salt. The cheese is already salty. Serve over greens or with warm flatbread, alongside smoked chicken or vegetables.

Portobello or Oyster Mushrooms on an Alder Plank

• Clean mushrooms. Remove gills on large portobellos for a cleaner look.
• Toss with olive oil, balsamic, garlic, thyme, and salt.
• Place on an alder plank, cap side up.
• Grill at 400°F indirect for 18 to 25 minutes until tender and browned. Brush once with the marinade.
• Slice and serve in tacos, grain bowls, or as a burger swap.

Tip: Avoid watery marinades. Pat dry before seasoning to help with browning.

Pineapple and Peaches on Cedar

• Cut pineapple into spears or halve ripe peaches.
• Mix brown sugar, lime juice, a pinch of salt, and a little oil. Brush it on.
• Grill on a cedar plank at 400 to 425°F for 10 to 15 minutes until softened, lightly charred, and caramelized at the edges.
• Serve with vanilla ice cream or yogurt, or next to grilled chicken or vegetables.

Tip: Place fruit cut-side up first to keep juices on the plank.

Plank Choices, Safety, and Pro Tips for Grilling Wins

Choose the Right Wood

• Cedar plank suits bold seafood and fruit.
• Alder fits mild mushrooms and delicate items.
• The wood flavor of maple or cherry pairs with cheese and poultry.
• For best results, opt for untreated hardwood; avoid treated wood or softwoods like pine.
• Use food-grade planks about 3/8 to 1/2 inch thick for steady heat and less warping.
• Pro tip: Use separate planks for strong flavors to prevent mixing.

Safety First, and When to Reuse A Plank

• Keep a spray bottle handy to prevent a flare-up fire from small flames.
• If edges ignite, move the plank to indirect heat.
• Let planks cool before handling.
• Reuse the plank only if not deeply charred. Scrape clean the plank under warm water, skip soap, and dry upright.
• Store planks in a dry place to prevent mold.

Enjoy a Wide Variety of Plank Grilling Options

Plank grilling is gentle, flavorful, and easy to repeat on busy nights. Go ahead and try one of the items we covered above for delicious results, or get creative with new options to try. Make sure to set up two zones, preheat the plank, and keep a spray bottle close. Mix wood types and simple seasonings for new favorites, and let the grill do the work. Simple steps, big payoff.

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