Fish is a pretty polarizing food. Some people love it, some people hate it, and some people don’t really have a stance. What I do know is that a lot of the time a couple of bad experiences can leave a bad taste in your mouth for years after. Luckily, I’ve got the solution!
My smoked salmon recipe is tender, it’s juicy, it’s smokey, and it’s absolutely amazing! On top of all that, it’s not super ‘fishy’ either which makes it a good option for those who are fish-adverse. I challenge you to try this one with your kids who “don’t eat fish” and see what they think! My bet is they’ll have a whole new understanding of what seafood can be.
Well, there are two main reasons to use cedar planks for smoking salmon (and often other fish). It protects the salmon from direct heat and it imparts a nice light sweet flavor into the salmon.
Firstly, salmon and other fish are fairly delicate pieces of meat. Since we’re cooking them low & slow and have varying temperatures across our grill, using a barrier like a cedar plank is a good option to protect the meat. You don’t want the skins to burn or the meat to burn while you’re cooking. The plank also protects your grill from getting salmon skin all over it!
Secondly, the cedar actually does impart a really nice light flavor to the salmon! Mixed with the fresh herbs it ends up being the perfect amount of sweetness in my opinion.
There are a lot of ways to spice up this recipe. I keep it pretty simple with just the fresh thyme and dill. This ‘simple’ style that I go for is awesome but don’t let that stop you from experimenting!
Here are some ideas for modifications that you could try out if you’re so inclined. I’ve tried all of these variations out personally and can vouch that they are good in their own ways.
- Add sugar to your brine at half of the volume of salt. This will sweeten up the dish a bit and makes for a nice base flavor for more fruit inspired recipes.
- Lay sliced lemon, lime, orange, or other citrus fruits on top of the salmon during smoking to add a bit of citrus flavor.
- Additional or different fresh herbs you can try include: rosemary, juniper, lemongrass, chives, parsley, bay leaves.
- Don’t be afraid of adding a light rub layer before smoking.
AuthorBradley BBQCategoryEntree, Meat, SalmonDifficultyIntermediateThis smoked salmon recipe will convert even non-fish-eaters into salmon lovers! It's my favorite and always will be!
Lay the salmon fillet flat on a cutting board and remove any remaining bones. Slice into 4 - 6 oz slices.
Brine in salt & water mix in a bowl or zip-lock bag for 3-6 hours. Flip occasionally so everything gets equal time in the brine.
Spread the salmon fillet portions out with the skin side down on a wire rack. Place this in the refrigerator for 1 - 2 hours or however long it takes to get a nice firm & sticky gelatin layer on the salmon. Place a tray or wax paper below to salmon to avoid a mess in your fridge.
Place your salmon portions onto cedar planks skin side down and add fresh herbs on top of each portion.
Preheat your smoker to 180F and smoke the salmon on the cedar planks until they reach an internal temperature of 135F. Use a thermometer, don't guess.
Once 135F internal is reached, pull the salmon off of the smoker and enjoy!
Ingredients
Directions
Lay the salmon fillet flat on a cutting board and remove any remaining bones. Slice into 4 - 6 oz slices.
Brine in salt & water mix in a bowl or zip-lock bag for 3-6 hours. Flip occasionally so everything gets equal time in the brine.
Spread the salmon fillet portions out with the skin side down on a wire rack. Place this in the refrigerator for 1 - 2 hours or however long it takes to get a nice firm & sticky gelatin layer on the salmon. Place a tray or wax paper below to salmon to avoid a mess in your fridge.
Place your salmon portions onto cedar planks skin side down and add fresh herbs on top of each portion.
Preheat your smoker to 180F and smoke the salmon on the cedar planks until they reach an internal temperature of 135F. Use a thermometer, don't guess.
Once 135F internal is reached, pull the salmon off of the smoker and enjoy!
Good question! I have quite a few up my sleeve that I’ll be sharing. But what I’d really like is for you to tell me what you’d like to see!
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