Slammin’ Planked SalmonDownload PDF
Time to Prepare
Estimated Cook Time
- 2 Salmon steaks
- Preferred Salmon seasoning or salt and pepper – see recommended below
- Sauce for glazing – optional
Recommended tools for the job
- Flame Boss smoker controller
- Sharp boning or trimming knife
- 2 Cedar Planks for smoke
- Quality hardwood lump charcoal
- Basting brush
- Quick read thermometer
- Aluminum foil
- Cutting board
- Set up your grill for direct heat at 400 degrees
- Place cedar planks in pan of water and soak 30 minutes
- Take salmon out of the refrigerator 30 minutes before cooking, trim for uniform thickness, and season with your favorite salmon seasoning (season 15 minutes before cooking)
- Place planks on grill grate to preheat (3-4 minutes)
- Flip plank before it starts to burn and place Salmon skin side down on plank
- Cook Salmon 8-10 minutes depending on thickness
- Glaze with basting brush while salmon remains on grill (optional) and continue to cook 5-8 minutes
- At 120 degrees internal temp, remove planks and salmon from grill
- Loosely tent in foil and rest 10 minutes.
- When transferring salmon from plank to plate spatula should allow for skin to remain on the plank while fish stays intact.
- Plate and serve with grilled asparagus and lemon. Recommended seasoning – Dizzy Pig Raging River
- Slammin’ Salmon tacos with corn tortillas, slaw, diced tomato, crumbled cotija cheese, and avocado crema. Recommended seasoning – Lane’s Chile Lime
- There is nothing like the scent of cedar smoke and the soft smoky flavor it imparts.
- Glazing with a sauce is optional and dependent of flavor profile desired. Often a citrus and sweet heat-based glaze is an excellent complement.