Pair this Cedar-Planked Smoked Salmon Recipe with a full-bodied white wine, such as Chardonnay or Viognier. (Nick Parsons photo)
August 10, 2018
By In-Fisherman Online Staff
Print Recipe
There are multiple ways to prepare salmon, but smoking it over cedar planks – like in this recipe – ranks as one of the most popular
Pair this Cedar-Planked Smoked Salmon Recipe with a full-bodied white wine, such as Chardonnay or Viognier. (Nick Parsons photo)
Salmon is one of the most popular fish around, and for good reason. It's high fat content, mild flavor and tender texture makes for an incredibly rich and decadent meal that's not only easy to cook, but very forgiving.
Serves: 2-4
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients:
Salmon filets (wild caught preferred)
Lemon
Garlic/Herb based rub
Olive oil
Honey
Required: cedar planks (pre-soak for 30 minutes) Directions:
1. Prepare a medium-heat charcoal fire (275 degrees). Add some chunks or wood chips of your favorite fruit-based smoking wood. We prefer peach or apple, which compliments the cedar.
2. Lightly coat salmon in olive oil and season with a garlic and herb based rib. Place lemon slices on top of the salmon.
3. Take pre-soaked cedar planks and place them on the grill, indirect from the fire. Arrange salmon filets, skin side down, on the cedar plank.
4. Smoke salmon at 275 degrees until internal temp is 140 degrees. Then remove lemon slices, drizzle lightly with honey, and replace lemon slices. Continue to cook until internal temperature hits 145 and carefully remove from cedar plank as the skin may stick to the cedar.
5. Sprinkle with coarse-ground sea salt, garnish with fresh lemon and serve.
About the author:
Nick Parsons is an outdoorsman and pitmaster who has been cooking traditional barbecue and wild game creations for almost 2 decades. From BBQ competitions to backyard workshops, Nick loves sharing tips and tricks to help cooks everywhere improve their technique. In 2017 he founded Tulsa Barbecue School , Oklahoma's premiere barbecue learning experience, which brings pitmasters from all over to their live-fire patio to teach the art of outdoor cooking.
