Cedar Plank Salmon
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A sophisticated cedar plank salmon featuring alder-smoked salmon and a luxurious lemon-dill crème fraîche. This dish is perfect for a special occasion.
4
Salmon fillets-skin on-sustainably sourced
1/4 cup
Kosher salt
1/4 cup
Brown sugar
4 cups
Water
1 cup
Crème fraîche
See all 10 ingredients ↓
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Standard
Upgraded
Elevated
A sophisticated cedar plank salmon featuring alder-smoked salmon and a luxurious lemon-dill crème fraîche. This dish is perfect for a special occasion.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Brine the Salmon: Combine all Brine ingredients in a large bowl. Submerge the Salmon fillets in the brine and refrigerate for 2 hours.
Prepare the Crème Fraîche: In a small bowl, combine all Crème Fraîche ingredients. Mix well and refrigerate until ready to serve.
Soak a cedar plank in water for at least 4 hours, or preferably overnight.
Rinse the Salmon fillets and pat dry.
Preheat smoker to 225°F (107°C) using alder wood chips.
Place the soaked cedar plank in the smoker. Smoke for 30 minutes.
Place the Salmon fillets, skin-side down, on the cedar plank, along with Lemon slices and Rosemary sprigs.
Continue smoking for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove from smoker and serve immediately with a dollop of Lemon-Dill Crème Fraîche.
4
900 g
Salmon fillets-skin on-sustainably sourced
1/4 cup
60 mL
Kosher salt
1/4 cup
60 g
Brown sugar
4 cups
950 mL
Water
1 cup
240 mL
Crème fraîche
2 tbsp
30 mL
Lemon juice-freshly squeezed
2 tbsp
10 g
Fresh dill-finely chopped
1/4 tsp
1.25 mL
White pepper
2
2
Lemon slices
4
4
Sprigs of fresh rosemary
Equipment
Cedar plank
Smoker
Large bowl
Small bowl
Alder wood chips
4
900 g
Salmon fillets-skin on-sustainably sourced
1/4 cup
60 mL
Kosher salt
1/4 cup
60 g
Brown sugar
4 cups
950 mL
Water
1 cup
240 mL
Crème fraîche
2 tbsp
30 mL
Lemon juice-freshly squeezed
2 tbsp
10 g
Fresh dill-finely chopped
1/4 tsp
1.25 mL
White pepper
2
2
Lemon slices
4
4
Sprigs of fresh rosemary
Instructions
Brine the Salmon: Combine all Brine ingredients in a large bowl. Submerge the Salmon fillets in the brine and refrigerate for 2 hours.
Prepare the Crème Fraîche: In a small bowl, combine all Crème Fraîche ingredients. Mix well and refrigerate until ready to serve.
Soak a cedar plank in water for at least 4 hours, or preferably overnight.
Rinse the Salmon fillets and pat dry.
Preheat smoker to 225°F (107°C) using alder wood chips.
Place the soaked cedar plank in the smoker. Smoke for 30 minutes.
Place the Salmon fillets, skin-side down, on the cedar plank, along with Lemon slices and Rosemary sprigs.
Continue smoking for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove from smoker and serve immediately with a dollop of Lemon-Dill Crème Fraîche.
Nutrition per serving
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