Planked Salmon in a Wood-fired Oven

Salmon is a delicate fish, so cooking on a plank such as maple or cedar keeps it from falling apart and helps to not overcook it, and you can add extra flavours, such as the lemon and marjoram herbs.


This recipe is from CountryWoodSmokes very own Marcus Bawdon  and was kindly supplied by BBQ Magazine, the quarterly print magazine for everyone – beginners, enthusiasts and pit masters.
Check out their details below the recipe

Planked Salmon in a Wood-fired Oven


  • 1 fillet side of salmon
  • Salt and pepper to season
  • 1 lemon cut into thin slices
  • 1 handful of marjoram/oregano or lemon thyme
  • 3 tbsp maple syrup



I set the wood fired oven for retained heat cooking at around 180°C and used the Meater+ to make sure the salmon fillet reached 55°C to ensure it was cooked perfectly moist.


Place the herbs and half the lemon slices on to the plank, followed by the salmon fillet. I went for simple salt and pepper on the salmon fillet, and brushed with a little maple syrup halfway through the cook.


Total cooking time is about 25 to 30 minutes.The resulting salmon is delicious, tender, juicy, smoky and slightly sweet.

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Coronation Quiche – A quiche fit for a King

Here’s Sue Stoneman’s recipe for a Quiche for Charlie.


I roughly followed the main ingredients for the Kings Quiche and a keen champion of supporting local produce, looked at the recipe on the Trewithen Dairy website as I had seen a lovely looking quiche on their social media. I used their butter and clotted cream but I couldn’t get my hands on broad beans, so substituted fresh asparagus from my local farm shop and some French beans.  You could use peas or any other green vegetable.  I also put in some local bacon from Darts Farm.  It was a right Royal Quiche for sure, rich, creamy, bursting with flavour and colours with a perfectly cooked pastry base. Hubby said it was the best quiche I’ve ever made and my son would like it as there were not any chillies in it!

I used a 23cm diameter pie dish

Coronation Quiche – A quiche fit for a King

  • Yield8 -10 Servings


  • Short crust pastry
  • 300g plain flour
  • 150g unsalted butter
  • Pinch salt
  • Cold water

For the Filling

  • 4 Eggs
  • Ten slices unsmoked streaky bacon
  • Fools Gold seasoning Angus & Oink
  • 200ml Double Cream
  • 100g Trewithen Dairy Cornish Clotted Cream
  • Knob of Butter
  • 240g Spinach, washed and roughly chopped
  • 5 sprigs fresh asparagus
  • Handful of French Beans, topped, tailed and cut into small pieces.
  • 100g Mature Cheddar, grated (I used my own apple smoked cheddar)
  • Salt & Pepper
  • Italian Stallion Seasoning Angus & Oink


If using your BBQ, set it up for indirect cooking at a temperature of 180°C. 
Make the pastry and leave in the fridge to chill while you prepare the filling.

Fry the bacon in a hot pan, adding in a tablespoon of Fools Gold seasoning. Cook til coloured and crispy. Remove with a slotted spoon and place onto a plate with kitchen paper on it to soak up any excess fat.


Add a little butter to the same pan and add the spinach beans and asparagus.  Saute for 5 minutes until the spinach has wilted and the beans and asparagus are still crunchy to bite. Season with salt and pepper


In a jug, mix the eggs and both creams until thoroughly combined.  Add in a tablespoon of Italian Stallion.

Bake blind the pastry base – line your baking dish with parchment paper, followed by the rolled out pastry, leaving an overhang at the sides.  Line with parchment paper and ceramic beads.  Bake for 15 minutes til lightly browned.  Remove the parchment paper and beans and place the dish back in the BBQ for ten minutes.  Remove from the bbq and carefully trim the edges of the pastry with a bread knife

When the spinach mixture has cooled, spread it over the pastry base evenly. Sprinkle over pieces of bacon and the grated cheese, before pouring over the egg mixture. Use a fork to carefully work the egg mixture into all the gaps.


Bake for 25 – 40 minutes at 180°C until the egg is just set and the top is lightly browned. Serve warm, with a colourful salad.