Cedar Plank Smoked Salmon With Maple Glaze
Cedar does two jobs. It protects the fish from direct heat and feeds it sweet smoke from below. Soak the plank, lay the salmon skin-down, brush a maple and mustard glaze, and run it at 225F until it hits 130F to 135F. Flakes clean, stays moist.
- Method
- Low & Slow plank smoke
- Total time
- 1 hr 45 min (includes soak)
- Target internal temp
- 130F to 135F
- Gear
- Folding Spatula, cedar plank, basting brush
- Difficulty
- Easy
- Serves
- 4
Ingredients
- 1 side of salmon, about 2 lb, skin on
- 1 untreated cedar plank
- 3 tbsp maple syrup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
The Cook
- 01
Soak the cedar plank in water at least 1 hr, weighted down so it stays under. A dry plank catches fire.
- 02
Whisk maple, brown sugar, mustard, and oil into a glaze.
- 03
Pat the salmon dry, season with salt and pepper, lay it skin-down on the soaked plank.
- 04
Set the smoker to 225F. Place the planked salmon on the grate and close the lid.
- 05
After 25 min, brush on the first coat of glaze. Brush again at 45 min.
- 06
Pull at 130F to 135F in the thickest part. Slide the wide spatula under the fish to lift it off the plank.
Doneness
At 130F to 135F the salmon flakes when nudged but the center still looks moist and slightly translucent. Carryover finishes it. Past 145F it turns dry and chalky.
Pro Tip
Buy a center-cut side of even thickness. A tapered tail end overcooks while the thick part is still climbing to temp.
Questions
Cooked By Our Readers
Real cooks, real fire.
Build The Kit
Two or more pieces.
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