John Myers
Salmon Smoked on Cedar Wood
The perfect salmon smoked on cedar wood recipe with a picture and simple step-by-step instructions.
Marinade (enough for 800 g salmon)
- Sea salt
- Pepper from the grinder
- Untreated cedar board
- 1 tbsp Dijonsnef
- 1 tbsp Hoisin sauce
- 1 tbsp Freshly squeezed lime juice
- 0,5 tsp Sesame oil brown
- Soak the smoking board in water overnight or for at least 1 hour and weigh it down with a heavy object (glass or bottle).
- Prepare a two-zone ember for medium heat. I.e. only equip one half of the grill with the hot coals. Close the grill, the temperature should be between 175 ° C and 230 ° C.
- For the marinade, mix the ingredients in a bowl. Clean the salmon and remove any bones. Place the salmon skin side down on a board, season with salt, pepper and spread half of the marinade evenly over the salmon.
- Take the cedar board out of the water and place on the grill over direct, medium heat, close the lid and wait until smoke has formed.
- Place the salmon skin side down on the cedar board and close the lid again. The salmon is done cooked when it is slightly pink in the middle and nicely browned on the surface and around the edges. Depending on the thickness of the salmon, the cooking time is 20-25 minutes. If there is a lot of smoke during cooking or the board even burns, put out the flames and switch to indirect heat if necessary.
- Carefully remove the board with the salmon from the grill and place on an ovenproof surface. Serve the salmon whole or in portions.
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