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 thats not only easy to cook, but very forgiving. There's about a million ways to prepare it, but smoking over cedar planks ranks as one of the most popular.
Prep Time: <5 mins
Cooking Time: 20 mins
Suggested Drink Pairing: Full-bodied white wine, such as Chardonnay or Viognier
- Salmon Filets (prefer wild caught)
- Garlic/Herb based rub
- Olive oil
- Required: cedar planks (presoak for 30 minutes)
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 temp 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.