Cedar Plank Smoked Salmon
Votes: 10
The fish is marinated in a liquid marinade consisting of brown sugar, salt, pepper, and water. The salmon is placed on a cedar plank, with lemon slices and thyme sprigs placed on top. The plank is then placed on a prepared grill. Hardwood chips, such as hickory, apple, or cherry, are used for smoking. The dish is served as an appetizer.
Time: 3 hours 30 minutes
Complexity: average
Servings: 6 (as an appetizer)
Complexity: average
Servings: 6 (as an appetizer)
Cedar Plank Smoked Salmon Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g salmon fillet with skin, cut from the center of the fish
- 3/4 cup light brown sugar
- 1/2 cup coarse salt
- Freshly ground pepper
- 2 slices of lemon
- 3-4 sprigs of thyme
- 2 cups hickory, cherry, or apple wood chips
- 1 cedar smoking board
We recommend
Cooking the dish according to the recipe:
- Marinate the fish: In a large bowl, combine brown sugar, salt, 1 teaspoon pepper, and 4 cups water. Stir until sugar dissolves.
Add the salmon. Press the pan or skillet down on top to ensure it's completely submerged in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight. - Soak the wood chips and cedar plank in water for 1 hour. Now prepare the grill for smoking.
- About 30 minutes before cooking, remove the salmon from the refrigerator, drain, and pat dry. Place the fish skin-side down on a cedar board, then season with salt and pepper. Top with lemon slices and thyme sprigs. Let the fish dry at room temperature for 30 minutes.
- Once the grill temperature reaches 120 degrees Celsius (250 degrees Fahrenheit), place the cedar plank with the fish on the cooler side of the grill. Cover the grill and smoke the fish for 20 minutes, until golden brown and cooked through. If using a gas grill, turn off the flame and let the fish cook for another 10 minutes (this will enhance the flavor; this is not necessary for a charcoal grill). Remove the fish from the grill and serve warm or at room temperature.
You can cook 3 more types of seafood in the same way.
Swordfish: 500 g fillet with skin
Shrimps: 500 g large, shelled oysters (tails can be left on); marinate in brine for 30 minutes and smoke for 20-30 minutes.
Sea scallops: 500 g of medium-sized pork; if fresh, cut off the tough muscles; marinate for 30 minutes and smoke for 20-30 minutes.
You might be interested in the recipe Canapés with salmon mousse.
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