Cedar Plank Salmon
About this Recipe
This recipe comes straight out of the Old 76 Smokehouse Kitchen! It has been one of their best selling special items, and once you have tasted it you’ll see why!
- Cedar Planks
- 1 salmon fillet
- Kosher Salt
- 16 mesh black pepper
- Brown Sugar
- Soy Sauce
- Maple Syrup
- Rosemary and or Thyme
Step 1
Start out with a whole salmon fillet and remove the skin. Easyest way to do this is with fish grips or pintching the skin with a paper towel for grip and peeling it off that way.
eStep 2
Trim any thin edges and ends to ensure even cooking and cut into equal size portions. (dont throw away the trimmed pieces, these would be wonderful for salmon burnt ends or smoked salmon dip!)
Step 3
Season with kosher salt & 16 mesh black pepper before topping the salmon with brown sugar and a couple dashes of soy sauce. Let the salmon rest in the refrigerator for 1 hour on a wire rack to marinate.
Step 4
While your salmon fillets are marinating, go ahead and soak your cedar planks in warm water to ensure they dont catch fire in the smoker.
Step 5
Set your salmon fillets on the cedar plank and smoke at 275 degrees farenhight until the internal tempuraturre of the salmon reaches 140 degrees and then brush the salmon lightly with 100% maple syrup and garnish with a sprig of rosemarry or thyme.
Step 6
Once your salmon has reached an internal temperature of 145 degrees fahrenheit, pull the salmon from the smoker and enjoy!
