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13. CEDAR PLANK SALMON
Need
Cedar planks (Western Red Cedar)
Prep Time
[Soak the cedar planks in water the night before]
1-1½ hour on the day
Wood Flavouring
Consider adding a handful of wood chips or herbs to the fuel load at the start of
the cooking
Cook Time
45-60 minutes
Temperature Zone
MED: 135-160°C (275-320°F)
Internal Temperature
60°C
INGREDIENTS
Salmon fillet portions, skin removed
Lemon slices
GLAZE
⅓ cup olive oil
1½ tblsp apple cider vinegar
⅓ cup soy sauce
¼ cup chopped spring onions
1 tblsp grated fresh ginger
1 tsp minced garlic
PREPARATION
Soak the cedar planks in water overnight.
COOKING
Mix the glaze ingredients together in a bowl. Place the salmon fillets in the glaze to marinate for
one hour.
Preheat your Hark gas smoker to MED: 135-160°C (275-320°F).
Option: preheat the planks in the smoker.
Place the drained salmon fillets onto the planks and put a slice of lemon on top of each one.
Smoke for approximately 45-60 minutes.
SERVING
The salmon is ready to serve when you can flake it with a fork, or when the internal temperature
reaches 60°C.
Serve on the cedar planks.
