This salmon recipe smoked on a cedar plank comes from a member of the smoking meat forum and is one of the best I have seen.
Smoked/Grilled Cedar Plank Salmon Recipe and Instructions
You can get a kit containing cedar planks from hardward stores or make your own (which is MUCH cheaper) – if you buy cedar from lumber store, be sure that it is untreated. Then cut them to size. The planks I use are 6 X 14 X 1/3 inches.
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Rinse plank. Fill a container with water – one large enough to fit the plank -a pan, sink or heavy plastic bag will work . Submerge for at least 20 minutes and as long as 4 hours .
Prepare the barbecue grill as instructed by the manufacturer. It is ready for use when the temperature is about medium-high or about 425° F. At this temperature, the grilling planks should give off a medium- to-light smoke.
Place the soaked plank onto the grill and close the lid. Within a few minutes, the plank will begin to smoke and crackle . Raise the lid, place the food onto the plank then return the lid . Cooking times can be as short as 8 and up to 25 minutes.
Can Cedar Planks be reused? Yes, if they are not exceedingly charred or cracked. Simply brush clean with warm, soapy water, set up to dry and store in paper bag. Re-soaking is optional. Personally I always presoak.
4 Tablespoons vegetable oil
2 Tablespoon soy sauce
6 Tablespoons, choice of chardonnay, bourbon, or whiskey
1 Teaspoon ground ginger
2 Tablespoon brown sugar
Freshly ground pepper to taste
2 Pound salmon fillet
1 Teaspoon lemon juice
Combine all liquid and dry ingredients in a bowl; reserve lemon juice, blend and set marinade aside. Most of the time I double the recipe.
Remove any pinbones from salmon. Leave whole or cut into individual servings. Place into a shallow dish, add marinade and turn to coat. Cover and let sit 20 minutes
Preheat plank. Carefully lift lid and place salmon, skin down on plank. Return the lid and let hot-smoke for 8-10 minutes or until done.
Glaze: Transfer marinade to a small sauce pan. Gently simmer on stovetop till reduced by half. Remove from heat and add lemon juice. Brush or drizzle onto salmon before serving.
This superb salmon recipe submitted by JGH
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