Cedar planked salmon is a method of smoking salmon that gives it a rich, smoky flavor. It’s hard to imagine going back to regular grilling after preparing it this way. The flavor is outstanding and the method is simple!
Cedar planks can be purchased HERE on my Amazon page or you can usually find them at larger grocery stores or warehouse clubs. Just MAKE SURE you purchase UNTREATED cedar planks…you don’t want to infuse dangerous chemicals into your food!
Fill the kitchen sink with water or a 5-gallon bucket. Submerge untreated cedar plank in water, weighing them down with something heavy like a saucepan, wine bottle, or stack of plates to keep them fully submerged. Soak for 2 to 6 hours or overnight if there is time.
When ready to grill, pat planks dry with clean kitchen towel and rub the top surface with a little olive oil or canola oil.
Preheat an outdoor charcoal or gas grill for high heat. Pre-heat the grill on high for 10 minutes with the lid closed. Reduce heat to 350 to 400 degrees. Place prepared plank on the grill, close grill and preheat the plank for about 5 minutes or until it begins to crackle and smoke.
Sprinkle planks with kosher salt.
Rub salmon fillets with olive oil. Arrange on plank.
Season salmon fillets with a squeeze of fresh lemon juice, kosher salt and freshly cracked black pepper. Cook salmon, covered 20-30 minutes, or until opaque and easily flakes with a fork. (You will notice some white fat surfacing, that’s OK.)
Check salmon quickly about every 5 minutes for flare-ups. For flare-ups reduce the heat and sprits with a spray bottle of water to put out the flames.
TIP: Depending on how your guests like their salmon, use an instant read thermometer to check for desired doneness. Place it in the thickest part of the fillet. Rare=120, medium=125 and well done=130. (Temperatures are in Fahrenheit)
I’m linking up with :: Skip To My Lou ▪ A Southern Fairytale ▪ Add A Pinch ▪ Delightfully Dowling ▪ Sumo’s Sweet Stuff ▪ Dittle Dattle
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