- Oily fish
- Smoked salmon
This method of smoking salmon has been used for many years and is surprisingly easy to do with your own barbecue. The salmon is slow cooked, producing a rich, smoky flavour.
48 people made this
- 60x20x2.5cm untreated cedar plank
- coarse sea salt
- 6 (120g) fillets salmon
- 125ml extra virgin olive oil
- 1 large red onion, chopped
- 1 lemon, sliced
- 1/2 tablespoon black peppercorns, crushed
MethodPrep:5min ›Cook:15min ›Extra time:12hr soaking › Ready in:12hr20min
- Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.
- Preheat a barbecue for high heat. Place prepared plank on the barbecue, and sprinkle with coarse salt. Cover barbecue and heat plank 2 to 3 minutes, until dry. Adjust barbecue temperature for medium heat.
- Rub salmon fillets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns.
- Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.
Cedar planks specifically for culinary use are available online and in specialty shops. Be sure to purchase untreated, preservative-free wood planks.
Reviews & ratingsAverage global rating:(49)
Reviews in English (37)
Fabulous recipe, tastes just like in a restaurant. I found putting the lemon slice on top of the salmon shielded that part of the fish from the heat (so it didn't cook properly in that spot) so I just squeezed the juice on the fish and took the slice off. Better to just use the slices for presentation at the end. My plank also caught on fire a few times (heat was too high I guess), so have a glass of water ready and dribble water along the edge of the plank if it catches on fire.-21 May 2006
This planked salmon recipe was GREAT!I tried the lumbar yard route to get the planks and found the taste horrible. I had tried the hickory and another one which I don't remember. I found that the white cedar was the best.I ended up purchasing some online from www.Acadian-woods.com. I would recommend purchasing from a "food grade" safe source.I "planked" some salmon for our weekend of company and it was a great hit. Thanks for the unique and delicious recipe.Dave P.-31 Jul 2003
This a great basic recipe to use as a baseline, especially if you've been out fishing the majority of the day. I prefer to substitute the Olive Oil with a high quality garlicky vinaigrette containing all natural ingredients. I've found, depending on the size of the fillet (cooking time), that a plank (Red Cedar) soaked anywhere between two to four hours is suitable for the job. I also like to sprinkle some Kosher salt (or Hawaiian red salt) on a lightly oiled (Olive Oil) plank before topping it off with the fillet skin side down. This followed up with some small slices of onion (I prefer Sweet, but use what you like) and a few slices of lemon provides not only an exquisite taste but a very impressive presentation. The fresher the fish the better, the picture I've provided was of a Western Washington Coho caught, filleted, put on ice in a container (stored in the refrigerator, drain the water as the ice melts occasionally to avoid letting the fillet to soak up water) and planked the same day. No matter how long you've soaked the plank I'd suggest you always keep a squirt bottle containing water to eliminate any flare ups.-07 Aug 2007