Recipe of the week: plank fish by James Whetlor
It might sound daunting, but cooking fish over an open fire is very easy

Cooking fish over an open fire might sound daunting, said James Whetlor, but it’s really very easy. Once the fish is secured, it is all about the fire management.
Traditionally, one would use cedar wood, which lends a subtle flavour, but you could equally use a bit of pine soaked in water.
Kit required
- 1 x large wooden plank just a bit bigger than your side of fish
- 7 x nails
- herb brush
- temperature probe
Ingredients: serves four
- 750g-1kg fillet of salmon, pin-boned
- 125g melted butter
- sea salt and freshly ground black pepper
Method
- Lay the side of fish on the plank and hammer six nails in, through the fish, on either side of the fillet. Hammer the final nail into the top of the fillet, taking care to secure the tail at the top, as this will take most of the weight.
- Season the salmon with salt and pepper and brush with the melted butter using the herb brush.
- Place a log beside the fire and lean the plank against it so that the salmon is facing the fire with the tail end up. As it cooks, occasionally brush with more melted butter.
- Cooking time depends on the heat and distance from the fire, but it should take 18-25 mins, until the internal temperature at the thickest part is about 50°C.
Recipe from “The DIY BBQ Cookbook” by James Whetlor, published by Quadrille at £20. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Sign up for the Food & Drink newsletter for recipes, reviews and recommendations
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Critics' choice: 2025 James Beard Award winners
Feature Featuring a casually elegant restaurant, recipes nearly lost to war, and more
-
How will Trump's spending bill impact student loans?
the explainer Here's what the Republicans' domestic policy bill means for current and former students
-
Can the US economy survive Trump's copper tariffs?
Today's Big Question The price hike 'could upend' the costs of cars, houses and appliances
-
The 2025 James Beard Award winners
Feature Featuring a casually elegant restaurant, recipes nearly lost to war, and more
-
Film reviews: Superman and Sorry, Baby
Feature A hero returns, in surprising earnest, and a woman navigates life after a tragedy
-
Music reviews: Lorde, Barbra Streisand, and Karol G
Feature "Virgin," "The Secret of Life: Partners, Volume Two," and "Tropicoqueta"
-
Laura Lippman's 6 favorite books for those who crave a high-stakes adventure
Feature The Grand Master recommends works by E.L. Konigsburg, Charles Portis, and more
-
Book reviews: 'Bad Company: Private Equity and the Death of the American Dream' and 'Desi Arnaz: The Man Who Invented Television'
Feature Private equity and the man who created 'I Love Lucy' get their close-ups
-
Lemon and courgette carbonara recipe
The Week Recommends Zingy and fresh, this pasta is a summer treat
-
Oasis reunited: definitely maybe a triumph
Talking Point The reunion of a band with 'the power of Led Zeppelin' and 'the swagger of the Rolling Stones'
-
Kiefer / Van Gogh: a 'remarkable double act'
The Week Recommends Visit this 'heroic' and 'absurd' exhibition at the Royal Academy until 26 October