Cedar Plank Smoked Salmon
Classic Pacific Northwest smoked salmon on cedar.
Jump to RecipeThere's something magical about salmon smoked on cedar - the wood imparts a subtle, sweet flavor that complements the fish perfectly. This Pacific Northwest classic is easier than you think and produces restaurant-quality results every time.
This is perfect for dinner parties, special occasions, or any time you want to impress. It's elegant enough for celebrations but approachable enough for a nice weekend dinner.
Serve with classic accompaniments - dill cream sauce, capers, thinly sliced red onion. Roasted asparagus and rice pilaf make great sides. Lemon wedges are essential for brightening each bite.
The cure draws moisture from the salmon while adding flavor. Don't skip this step - it firms up the fish and helps the smoke adhere. Rinse well after curing to prevent over-saltiness.
Soak the cedar plank thoroughly - at least 2 hours, longer is better. The wet wood prevents burning and creates that signature aromatic steam. Place salmon skin-side down on the plank.
Ingredients
Instructions
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1
Soak cedar plank for 2 hours.
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2
Mix brown sugar, salt, pepper, dill. Try Killer Hogs BBQ Rub for extra flavor. to/4jMW3Mx" target="_blank" rel="noopener noreferrer" class="product-link">Killer Hogs BBQ Rub.
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3
Apply cure to salmon flesh.
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4
Refrigerate 4 hours.
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5
Rinse and pat dry.
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6
Place salmon on plank.
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7
Smoke at 225°F for 45-60 minutes.
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8
Salmon is done at 145°F. Use an instant-read thermometer for accuracy.