Herbal Cedar Plank Salmon
Flakey, smokey salmon seasoned with herbal delightfulness.
Cookware & Appliances Needed
- Kamado style smoker
- Turner/Spatula
- Non-stick baking pans
- Aluminum Foil
- Small Bowl
- Cutting board
- Knife of choice
Ingredients
- Salmon Fillet – ~3.5 lb- 3.6 lb
- Herbes De Provence – 1 TSP
- Salt – 1/2 TSP
- Pepper – 1/2 TSP
- Lemon Pepper – 1/2 TSP
- Ground Thyme – 1/4 TSP
- Dried Basil – 1/4 TSP
- Coriander- a pinch
- Thyme leaves – a pinch
- Rosemary leave – a pinch
Instructions
PREP
- Begin by soaking Cedar Planks for 1-2 hours.
- Prepare the salmon fillet. Wash, pat dry, and cut fillet into 4 portions.
- Grab a small bowl. Add all the listed seasonings in – except thyme leaves and rosemary leaves.
- Grab a non-stick baking pan. Season the salmon on both sides. Then add a pinch of thyme leaves and rosemary leaves on one desired side.
- Place salmon in the refrigerator and allow it to marinate for a minimum of 2 hours.
LET’S COOK
- Heat kamado style smoker to 300 F.
- Place soaked Cedar Planks in kamado smoker for 5 minutes then add the salmon on top. Allow salmon to reach room temperature before completing this step.
- Cook until an internal temperature of 145 F is reached. Place food thermometer into the thickest part of the fish fillet -avoiding bones, for the most accurate reading.
- Transfer fillet to non-stick baking pan lined with aluminum foil.
- Let rest for 10 minutes and enjoy!
