Cedar Plank Smoked Salmon - How to smoke Salmon on a Cedar Plank

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

salmon fillet

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a healthier option with similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used in a pinch.

Cut the large salmon fillet in half.

Optionally, fillet the meat off the skin or leave the skin on; the creator chooses to fillet off the skin.

Soak the cedar planks in salt water for about 1 hour before starting.

Add the soaked cedar plank to the smoker.

Sprinkle coarse ground black pepper over the salmon fillets.

Sprinkle sea salt over the salmon fillets.

Sprinkle granulated garlic over the salmon fillets.

Drizzle honey liberally over the top of the salmon fillets, creating a sticky base.

Add about a quarter of a cup of brown sugar on top of the honey-coated salmon fillets.

Brush the brown sugar into the honey to create a smooth surface for smoking.

Preheat the smoker to 275°F (135°C).

Place the salmon on the cedar plank in the smoker.

Smoke the salmon for about 1 hour, aiming for an internal temperature of around 145°F (63°C).

Check the internal temperature; remove the salmon when it reaches about 142°F (61°C).

Observe the salmon has a smooth candy-like coating on top and a crust on the outside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens