Do builders use cedar shakes (singles) to side house in your neck of the woods. If so, get two un-treated cedar shakes that are each longer and wider than your salmon fillet. Next lay one down and turn the other 180 degrees and lay it on top of the first. Because shakes are tapered this will form a flat board with almost even thickness. Next, spread some veg. oil on the cedar, lay the salmon on the board skin side down, sprinkle the fillet with salt, pepper and dill weed. Now wrap the entire set up, wood and all in a couple pieces of aluminum foil. Put a little no-stick spray or veg. oil on the first piece of foil that is going to be in contact with the fillet.
Now place fish side down on a hot grill for about 5 min. More or less depending on the size and thickness of the fillet. Then flip is over and cook for about 15 min wood side down. (again, depending on the size the time may be less)
After about 5 min. you will start to see smoke and smell this wonderful cedar aroma. Ten min. later or so, remove the package from the grill, cut open the top and remove the fish. Now you have fresh, cedar smoked salmon with dill.
Mix some chopped capers, lemon juice and sour cream together for a little topping.
Way simple, no clean up, just toss the cedar. Don't try to reuse it and don't waste your money on a cedar grilling plank.
Bonus - cedar smoke salmon goes great with cigars.
Reply With Quote
Bookmarks