Best Cedar Plank Smoked Salmon Recipes
CEDAR PLANK-SMOKED SALMON
Salmon is a delicate fish that does well when lightly smoked and gently seasoned. Cooking it on a plank over a live fire gives it a great smoky flavor while letting it hold its shape.
Provided by Bush Cook
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
- Combine butter, garlic, 3 sprigs dill, and salt in a heat-proof dish. Place in the smoker until butter is melted and infused with flavor, at least 20 minutes. Remove from the smoker.
- Lay salmon on the plank of wood. Brush salmon with the flavored butter. Season with salt and pepper. Place in the smoker and close the door.
- Cook salmon until easily flaked with a fork, about 40 minutes. Check at 10-minute intervals and baste with butter.
- Serve garnished with lemon slices, remaining dill, and remaining flavored butter.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 3.8 g, Cholesterol 109.7 mg, Fat 26.9 g, Fiber 1.4 g, Protein 21.5 g, SaturatedFat 15.5 g, Sodium 637.2 mg
CEDAR PLANK-SMOKED SALMON
Provided by Food Network Kitchen
Categories appetizer
Time 3h30m
Yield 6 servings (as an appetizer)
Number Of Ingredients 6
Steps:
- Brine the fish: Combine the brown sugar, salt, 1 teaspoon pepper and 4 cups water in a large bowl. Stir until the sugar and salt dissolve. Add the salmon and weigh down with a can or skillet to keep it submerged. Cover and refrigerate at least 2 hours or overnight.
- Soak the wood chips and cedar plank in water 1 hour, then prepare your grill for smoking.
- About 30 minutes before smoking, remove the salmon from the refrigerator; drain and pat dry. Place the salmon, skin-side down, on the cedar plank and season with salt and pepper. Top with the lemon slices and thyme sprigs. Let stand at room temperature to dry out, 30 minutes.
- Once the grill reaches 250 degrees F, place the plank with the salmon on the cooler side of the grill. Close the grill and let smoke until golden and just cooked through, about 20 minutes. If using a gas grill, turn off the flame and let the fish sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.
CEDAR PLANK SMOKED WILD SALMON
The sweet & spicy dry rub on this fish is amazingly good. Give it a try. I think you'll love it. And, it's easy... I love Pinot Noir or Cotes du Rhone with Salmon. They're not overpowering and both pair well. Try Meiomi, Belle Glos, Longboard, David Bruce or a Pinot of your choice. Cheers...
Provided by Raphe Reeves
Categories Fish
Time 50m
Number Of Ingredients 8
Steps:
- 1. Apply a light coat of EVOO over the Salmon
- 2. Apply the dry rub to the fish, a light coat will be plenty. I had some left over for another grilling or two.
- 3. I like to let the fish sit @ room temp for about 45 minutes to one hour before grilling. This is ample time for the dry rub to get into the fish.
- 4. In regards to the Cedar Plank, I soak it all day in the sink. Keep it totally submerged in water, the longer the better.
- 5. Preheat the grill to 400 - 450. Place the Salmon on the Cedar Plank and put it on the grill.
- 6. Cook the Salmon to an internal temp of 130 degrees in the thickest part. This will produce a very moist Salmon. The fish should reach that temp in 25 - 35 minutes based on your grill heat. Don't over cook your fish. Cheers...
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