Cedar Plank Smoked Salmon
Classic Pacific Northwest smoked salmon on cedar.
Jump to RecipeThere's something magical about salmon smoked on cedar - the wood imparts a subtle, sweet flavor that complements the fish perfectly. This Pacific Northwest classic is easier than you think and produces restaurant-quality results every time.
This is perfect for dinner parties, special occasions, or any time you want to impress. It's elegant enough for celebrations but approachable enough for a nice weekend dinner.
Serve with classic accompaniments - dill cream sauce, capers, thinly sliced red onion. Roasted asparagus and rice pilaf make great sides. Lemon wedges are essential for brightening each bite.
The cure draws moisture from the salmon while adding flavor. Don't skip this step - it firms up the fish and helps the smoke adhere. Rinse well after curing to prevent over-saltiness.
Soak the cedar plank thoroughly - at least 2 hours, longer is better. The wet wood prevents burning and creates that signature aromatic steam. Place salmon skin-side down on the plank.
Ingredients
Instructions
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1
Soak the cedar plank in water for at least 2 hours before cooking. Place a heavy object on top to keep it submerged.
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2
Mix brown sugar, salt, black pepper, and chopped fresh dill to make the cure. Apply the cure generously on the flesh side of the salmon. Place the salmon skin-side down on a plate, cover with plastic wrap, and refrigerate for 4 hours.
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3
Rinse the cured salmon under cold water and pat completely dry with paper towels. Let it sit uncovered at room temperature for about 30 minutes until the surface develops a tacky sheen called a pellicle — this helps the smoke adhere.
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4
Set your smoker to 225°F. Use Traeger Signature Blend Pellets for a balanced, mild smoke.
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5
Place the salmon skin-side down on the soaked cedar plank. Put the plank directly on the smoker grate.
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6
Smoke for 45-60 minutes. The salmon is done when the internal temperature reaches 145°F and the flesh flakes easily with a fork. Check with an instant-read thermometer in the thickest part.
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7
Slide the salmon off the plank and serve immediately with lemon wedges and fresh dill.