How to Cook Salmon Smoked on Cedar Wood

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Introduction: How to Cook Salmon Smoked on Cedar Wood

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The dill, lemon and smokiest of the cedar wood combine for delicious salmon.

This dish is worth giving a go and is super easy.

Ingredients

  • Salmon
  • Dill
  • Lemon
  • Salt and Pepper

Step 1: To Start We Need to Do Is Soak Our Cedar Wood.

This will help the wood to smoke not burn.

Let it soak for a least an hour.

You can pick out cedar planks from your local hardware store or BBQ store.

Step 2: Next We Need to Setup the BBQ, Light a Chimney of Charcoal.

Set up the charcoal on both sides of the BBQ.

Step 3: After an Hour Remove the Cedar Plank From the Water.

Lay the plank over the charcoal for about 30 seconds, just to dry out the side the salmon will be sitting on.

Step 4: Layout Your Fillets of Salmon on the Cedar Plank.

Season with salt and freshly ground black pepper.

Layout the dill leaves on top of the salmon.

Finally top the salmon with slices of lemon.

As the salmon cooks the flavours from the dill and lemon with sink into the meat.

Step 5: Place the Salmon In-between the Two Piles of Charcoal.

Cover with the lid and cook for 15 to 20 at a temp of 390f or 200c.

Step 6: To Test When the Salmon Is Ready, Use a Fork to Pull Apart One of the Edges.

When it flakes away nicely it ready to come off the BBQ.

Step 7: Serve Straight Way.

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    9 Discussions

    Pro-tip. If you rub the salmon down with coconut oil before cooking it will slide off the cedar into the trash can without sticking. Then you can eat the plank. ;)

    If you don't have a table saw or if you have better things to do with your time, Amazon has packages of these planks 12 for $20.

    If you have a 4 burner gas grill, leave the 2 center burners off. Otherwise, all the other steps work as outlined above.

    What do I do for my gas grill? How does this change the steps listed?

    Instead of buying a plank of cedar for $6 that's good for half of a salmon, you should go with a cedar fence plank for $2 and sand it down. You then get three times the planks for a third of the price.

    4 replies

    I could well be wrong here, but wouldn't cedar fence planks have other chemicals in them (i.e. for weather protection) that you really don't want leeching into your salmon?

    as a genreal rule planks are fine but posts are very nasty but check with the manfucture

    I've been using cedar fencing for cooking planks for years. I usually get 12 planks per fence board [no, they are NOT treated with anything...just good cedar wood from the forest]. Don't use fir or redwood fencing boards, as they are not good cooking woods. If you use the table saw to rip the board in half sideways [thin kerf blade], that gives you about a 3/8" thick plank that is smooth enough for cooking without hitting it with a plane or sanding, and the thinner plank actually cooks better. For most table saws, it will take 2 passes, flipping the board over, since the blade will not raise high enough to cut the full width of the fence board [unless you have a really big blade saw], but it's easy to do, and the little ridge that you get down middle doesn't bother the cooking at all. A large band saw would work fine too, just like they do for cedar shingles. I only use the plank once [not worth cleaning at 20 cents each], then it gets used for kindling for the next BBQ.

    Not as a rule. Cedar doesn't need chemical treating.