Cedar Smoked Salmon
Smoked Salmon is a great way to enjoy wood fired meats without having to labor over the grill all day. Since it only takes a relatively short amount of time to cook, this is a popular dish amongst seafood lovers who own a pellet grill or smoker. The salmon fillets are seasoned with sweet and savory Japanese flavors and then cooked over a cedar plank to infuse wood flavor and protect the skin from the grill. Light smoke delicately cooks the fish low and slow, while the wood fired flavor permeates the tender salmon meat.
Cedar Smoked Salmon Recipe
HOW LONG DOES TO SMOKE SALMON?
At 225°F it should take about 60 minutes for two 1 lb. salmon fillets to cook on the grill.
WHAT TYPE OF WOOD PELLETS ARE BEST FOR SMOKING FISH?
We recommend using a hardwood with a lighter flavor such as Fruitwood for a delicate meat like fish. Try using Apple Hardwood Pellets with this recipe to enhance the sweetness of the rice wine vinegar seasoning.
3 Cedar Plank, untreated
Pit Boss Smoked Salt & Pepper Rub
1 teaspoon minced Garlic
1/3 cup Olive Oil
1 teaspoon Onion Salt
1 teaspoon fresh minced Parsley
1-1/2 tablespoons Rice Vinegar
2 Salmon Filets (skin removed)
1 teaspoon Sesame Oil
1/3 cup Soy Sauce
Pit Boss Apple Blend Hardwood Pellets
Wood Pellet Recommendation
Soak the cedar planks in warm water for an hour or more.
In a bowl, mix together the olive oil, rice vinegar, sesame oil, soy sauce, and minced garlic.
Add in the salmon and let it marinate for about 30 minutes.
Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes).
Preheat grill to 225°F.
Place the planks on the grate. Once the boards start to smoke and crackle a little, it’s ready for the fish.
Remove the fish from the marinade, season it with the onion powder, parsley and Smoked Salt & Pepper Rub, then discard the marinade.
Place the salmon on the planks and grill until it reaches 140°F internal temperature (start checking temp after the salmon has been on the grill for 30 minutes).
Remove from the grill, let it rest for 10 mins, then serve.
When salmon is fully cooked, the flesh of the fish should be pink, but not translucent.