Cedar Plank Smoked Salmon Recipe
This Smoked Salmon Recipe smokes a fresh salmon fillet low and slow on a soaked cedar plank with butter, lemon, fresh dill, and parsley until it flakes apart at exactly 145 degrees Fahrenheit.
Servings 4 servings
Calories 287kcal
Ingredients
- 1 pound salmon fillet skin on
- 1 teaspoon olive oil
- 3 tablespoons butter cut into 4 pieces
- 4 lemon slices
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh dill chopped
Instructions
- Soak the cedar plank in a large pan or clean sink filled with water. Let it soak for 1 to 2 hours.
- Take the salmon out of its package. Leave the skin on.1 pound salmon fillet
- Heat the smoker to 200 degrees Fahrenheit and make sure it is producing smoke.
- Rub the olive oil over both sides of the salmon.1 teaspoon olive oil
- Place the salmon on the wet cedar plank with the skin side down.
- Sprinkle the salt and pepper evenly over the salmon.1 tablespoon salt, 1 tablespoon pepper
- Sprinkle the chopped dill and parsley over the top.2 tablespoons fresh dill, 2 tablespoons fresh parsley
- Place the 4 pieces of butter across the salmon. Put 1 lemon slice on each piece of butter.3 tablespoons butter, 4 lemon slices
- Put the cedar plank with the salmon in the smoker.
- Smoke the salmon at 200 degrees Fahrenheit for 1 hour.
- Raise the smoker temperature to 250 degrees Fahrenheit. Smoke the salmon for 1 more hour.
- Check the thickest part of the salmon with a meat thermometer. It is ready when it reaches 145 degrees Fahrenheit.
- Carefully take the cedar plank out of the smoker. Serve the salmon while it is warm.
Notes
Soak the plank a full 1 to 2 hours so it steams instead of scorching. Total time includes the plank soak.
Leave the skin on. It protects the bottom of the fillet and lifts right off after smoking.
Use fresh dill and parsley. Dried herbs lose their flavor in the smoker.
Pull the salmon at 145 degrees Fahrenheit in the thickest part. The fish should look opaque and flake easily with a fork, but trust the thermometer, not your eyes.
Leftovers keep in the refrigerator up to 3 days and are delicious served cold over a salad.
Nutrition
Calories: 287kcal