Why this recipe works: Soaking the cedar plank for 1 hour prevents it from catching fire too soon, and preheating it for 5 minutes starts the smoking process. Seasoning the fish with a simple “cure” of brown sugar, kosher salt, fresh dill, and pepper while the cedar plank soaks allows the flavors to penetrate the salmon. Using skinless salmon fillets allows the delicate cedar flavor to permeate the salmon, without overpowering it.
{(rater>id=100|name=Cc Cedar Planked Salmon|type=rate|headline=off)}
Preheat: ° | Yield: 4 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |