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Cedar Plank Salmon
Cedar Smoked Salmon on a gas grill! |
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Smoked Canadian Cedar Plank Salmon
(1) 18 inch x 6 inch x 3/4 inch Cedar Plank soaked overnight in water. The size of the plank will be determined by the size/amount of salmon fillets you wish to cook. You can buy pre-made cedar planks at some hardware stores however they are typically only 1/4 inch thick. The 3/4 inch thick board allows for a longer cooking time thus give the salmon a more smokey flavor. If you buy your cedar from a lumber yard make sure its not chemically treated. You can also experiment with other woods if you can find them: cherry, apple & alder.
(2) 1/2 LB Salmon fillets, Copper River Salmon or any quality non-farmed salmon will work.
1/4 Cup olive oil
1 Tbls Course ground sea salt
Course ground black pepper to taste
1 Lemon
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Soak the cedar plank overnight.
Pre-heat your gas grill on high and place the soaked plank on the center of
the grill. Sprinkle plank with the sea salt and close the cover of the grill
for a couple of minutes to heat up and dry out the plank.
Lower your grill temp to medium heat.
Rub salmon on both sides with the olive oil and place skin side down onto
the plank. Squeese a little lemon on top of the salmon, sprinkle with pepper
and a little salt. Cover grill and cook for 10-12 Minutes or until opaque
and easily flaked with a fork. Remove from grill and squeese a bit more
lemon over the top and serve.
The bottom of the cedar plank will char and give a pleasant smoke flavor to
the fish.
Some recipes call for sliced onion and sliced lemon to be placed on top of
the fish when cooking. I feel the onion hides the flavor of the fish and the
lemon slices hinder the smoke getting into the meat.
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Preparation Time: 15 Minutes |
Serves: 2 |
| Recipe Origin: Canada |
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Submitted by: |
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Falcon
Minnesota
United States |
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| This recipe has been viewed 2826 times. |
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