This Pit Boss Cedar Plank Salmon Smoked is amazing! I love that it’s the time of year I can catch salmon so trying out new ways to smoke has been a tasty adventure! (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)
I made this on my Pit Boss Pro 1100, cooking low and slow, my favorite way to cook! I picked up my Pitboss at Lowes, but Walmart and Amazon carry other Pit Boss options or the Pitboss website itself. Personally, I love the cost of them vs other pellet grills, plus it hasn’t disappointed me yet.
Pit Boss Austin XL 1000 sq. in. Pellet Grill w/ Flame Broiler & Cooking Probe
Z GRILLS Wood Pellet Grill Holiday 8-in-1 BBQ SmokerCamp Chef 24 in. WiFi Woodwind Pellet Grill & Smoker with Sidekick
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Pit Boss Cedar Plank Salmon Ingredients
- Cedar Planks (You can grab at Walmart -> here or Amazon -> here)
- Salmon
- Olive Oil
- Butter Sliced Thin
- Lemon Slices
- Fresh Ground Garlic Salt
- Fresh Ground Black Pepper
- Minced Fresh Parsley
- Fresh Minced Dill
How To Make Pit Boss Cedar Plank Salmon:
Remove your salmon from its packaging, mine was fresh and frozen caught here in Puyallup, Wa! But if you don’t have access to fresh salmon you can order from Omaha Steaks -> here to be delivered to the house.
Keep the skin on the fillets.
Soak your cedar planks in a pan or clean sink of water for at least one to two hours before you are ready to start smoking your salmon.
Why does cedar planks need to be soaked before using on the grill or smoking? You soak the planks to allow them not to burn while smoking or grilling with them. The moisture of the wood will also helps to keep the salmon moist as well. (You can grab at Walmart -> here or Amazon -> here) I grabbed the Grill Expert 2 pack at Walmart this time and they worked great, especially for the price.
Start your smoker rolling smoke.
Layout your fillet’s skin side down on the wet cedar board.
Rub both sides of the salmon with olive oil and lay the fillet skin side down on the cedar plank.
Slice your lemon and chop up your fresh dill and parsley.
Next slice up a stick of butter, you want a piece per lemon slice.
Salt and pepper your salmon fillet
Sprinkle and spread out on your filet the dill and parsley.
Lay the butter slices on the filet and set a slice of lemon on top of the butter slice
I smoked my cedar plank salmon at 200 degrees for 1 hr and 250 degrees for 1 more hour. I smoked this alongside my smoked cream cheese (grab the recipe -> here) and also brown sugar salmon recipe (Grab the recipe -> here).
Be sure to use a meat thermometer to ensure your salmon is cooked to 145 degrees for food-safe cooking temperatures.
Serve and enjoy!
What To Serve With Smoked Salmon:
Pit Boss Cedar Plank Salmon
Ingredients
- Cedar Planks
- Salmon
- Olive Oil
- Butter Sliced Thin
- Lemon Slices
- Fresh Ground Garlic Salt
- Fresh Ground Black Pepper
- Fresh Minced Parsley
- Fresh Minced Dill
Instructions
- Remove your salmon from its packaging.
- Keep the skin on the fillets.
- Soak your cedar planks in a pan or clean sink of water for at least one to two hours before you are ready to start smoking your salmon.
- Start your smoker rolling smoke.
- Layout your fillet's skin side down on the wet cedar board.
- Rub both sides of the salmon with olive oil and lay the fillet skin side down on the cedar plank.
- Slice your lemon and chop up your fresh dill and parsley.
- Next slice up a stick of butter, you want a piece per lemon slice.
- Salt and pepper your salmon fillet
- Sprinkle and spread out on your filet the dill and parsley.
- Lay the butter slices on the filet and set a slice of lemon on top of the butter slice
- I smoked my cedar plank salmon at 200 degrees for 1 hr and 250 degrees for 1 more hour.
- Be sure to use a meat thermometer to ensure your salmon is cooked to 145 degrees for food-safe cooking temperatures.
- Serve and enjoy!
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