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LOCATION: Recipes >> Outdoor Cooking >> Smoked Salmon 08

Print this Recipe    Smoked Salmon 08

Cedar Plank Salmon

2 salmon fillets
2 thin untreated cedar planks
lots and lots of ginger, chopped
2 tablespoons lime or lemon zest, chopped fine
2 tablespoons orange zest, chopped fine
salt and pepper
Cajun or Creole spice mix
olive oil

Preheat your grill and oil up one side of the cedar with your olive
oil. Sprinkle a bit of the Cajun seasoning on the plank, and lay
the filet of salmon on top. Season the filet with salt, pepper,
and the spice mix. Cover the filet completely with the ginger and
zest, this adds flavor and helps the fish retain all of its moisture.
Put the whole thing directly on the grill over the coals, close
the lid, and stand back! The thing will smoke like crazy for a
while. Check on the salmon after 15 minutes. If the plank catches
on fire before the salmon is done, simply spray it with some water
(I had to do this a couple times).

When the salmon is done, you can either serve the whole thing with
the cedar flaming around the edges, or remove it from the cedar
plank and serve.

A nice sauce to accompany this can be made with soy sauce, green
onions, and sesame oil.


If you have a backyard smoker (water smoker, SnP Pro, Black Diamond,
Hondo, Weber Smokey Mountain) or a Weber Kettle grill, you can make
excellent smoked salmon by just getting the smoker going at 250F,
put some flavor wood chips (apple is nice) on the coals and put
the salmon filets or steaks on a piece of oiled foil on the meat
rack. Cook to an internal temperature of 150F (30-60 minutes
depending on thickness of meat). I like to paint on some teriyaki
sauce about 5 minutes before I take the fish off the rack and serve
it. For the Weber Kettle grill, use the indirect heat cooking
method.

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