Cedar Wood Plank Smoked Salmon - Ultimate Guide!

Cedar Wood Plank Smoked Salmon – Ultimate Guide!

There is something special about plank smoked salmon. The way the herbs come softly through the fish is exceptional. Once the planks are soaked in wine, cider or maybe Saki then the flavors are even more enhanced. The fish steams gently meaning that the alcohol on the planks will not catch fire and ruin your food. You also get to pick up some woody flavors from the cedar planks meaning you are in for some of the most delicious fish you have ever tasted.

Prep Time: 15 minutes (Excluding plank soaking)
Cook Time: 1 hour


  • Wild Salmon
  • Avocado Oil
  • Buttery Steakhouse Rub
  • Garlic Parmesan
  • Homemade Compound Butter
  • Dill


The first thing you want to do is find some cedar planks. These can be bought from some grocery stores or a hardware store with a decent BBQ section. If you want to you can soak in tap water. Alternative you might like to try some cider, white wine or Saki. I recommend soaking the planks for a couple of hours to really let the liquid soak in and to stop the wood from burning whilst the salmon smokes.

Cedar Wood Plank Smoked Salmon - Ultimate Guide!
Cedar Wood Plank Smoked Salmon – Ultimate Guide!

Take you salmon and cut it into portions the size that you think each person would like to eat. With the salmon portioned pat it dry with a paper towel to remove any excess moisture on the fish.

With the fish dry give it a light coating of avocado oil. Add some buttery steakhouse rub and finally some garlic parmesan. Leave the fish to one side whilst you prepare your smoker.

You are going to be cooking over indirect heat and you need to bring your smoker up to about 350 degrees. Once the smoker is up to temperature you can place your salmon skin side down on to the cedar planks. Close the lid on the smoker and it is time to wait.

It does not take too long for the salmon to be cooked. It should take somewhere around 10 minutes to be ready but this will depend greatly upon the size of the fillets you are smoking. When your probe is showing 145 degrees in the thickest part of the salmon then you know that it is ready.

Remove your salmon from the smoker and place on a serving board. Add some of your homemade butter compound and some dill and the salmon is ready.

We like to pair our salmon with a fresh salad or some grilled seasonal vegetables. Let us know in the comments what you like to have when you eat salmon.

If you love this when we are sure you will love our regular Smoked Salmon recipe or our Grilled Lobster Tail with Garlic Butter recipe.

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