This Pit Boss Cedar Plank Salmon Smoked is fantastic! 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!
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I made this pit boss salmon for the first time in 2021, on my Pit Boss Pro 1100, which is my favorite way to cook low and slow! I picked up my Pit Boss Grill at Lowes, but Walmart and Amazon carry other Pit Boss options or the Pitboss website. I love the cost of them vs. other pellet smokers, plus it hasn’t disappointed me yet.
Pit Boss Cedar Plank Salmon Ingredients
- Salmon-You can use freshly caught salmon or from the store. The salmon will need to have its skin on it for smoking. Atlantic Salmon works just as well in this.
- Olive Oil
- Butter– This must be sliced thin to place on the Salmon Fillets before smoking.
- Fresh Ground Garlic Salt
- Fresh Ground Black Pepper
- Fresh Parsley
- Fresh Dill
How To Use Cedar Planks
Soak your cedar planks in a pan or clean water sink for at least one to two hours before smoking your salmon.
Why do cedar planks need to be soaked before use 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 help 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.
Remove from the water; you will use the board when it is still wet and place salmon on it within 15 minutes of taking it out. You can pat dry with a paper towel if it seems to be too wet.
How To Make Pit Boss Cedar Plank Salmon:
The smoking process for this recipe is easy; all you do is set the cedar board with the salmon in the smoker and let the smoker smoke, and tend to the pellets.
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.
Cut into salmon filets if needed and keep the skin on the fillets.
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 butter slice 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
how to smoke salmon on cedar plank
The smoking process for this recipe is easy; all you do is set the cedar board with the salmon in the smoker let the smoker smoke, and tend to the pellets.
Start your smoker rolling smoke. I set my Pit Boss Pellet Grill directly to 200 degrees. You could do a little smoke setting time if you want to.
The wood pellets in the wood pellet grill on this salmon recipe can be whatever you have in your smoker, I used mesquite.
Money and time-saving tips from the old lady. If you order pellets online from Walmart and spend $35, they will drop them off at your door for free!! Their everyday price on pit boss pellets is amazing, plus the expert grill brand has a great price. (see them ->here)
I smoked my brown sugar salmon at 200 degrees for one hour and 250 degrees for one more hour.
at what temperature is salmon done
Be sure to use a meat thermometer to ensure the internal temperature of the salmon is cooked to 145 degrees for food-safe cooking temperatures.
Serve and enjoy!
Smoked Salmon Recipes
- Brown Sugar Smoked Salmon– Use a rub with brown sugar to make tasty smoked salmon! This rub adds amazing flavor to a salmon fillet combined with the smoky flavor from the smoker and cedar planks.
- Dill Smoked Salmon– Fresh dill adds fantastic flavor to salmon when smoked on a cedar plank.
- Cedar Plank Smoked Salmon-Use a cedar plank with fresh herbs, butter, and lemon to make this tasty smoked salmon.
How to Store Leftover Salmon
You can store leftover smoked salmon in a Ziploc bag or air-tight container in the fridge for up to three days after smoking. Smoked Salmon can be frozen for up to three months after making in the proper container.
Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The air-tight container and a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.
Where To Buy Cedar Planks for Grilling
Can Cedar Planks Be Reused
You can scrape off the cedar plank, rinse it, and reuse it. Reusing the plank may not be best if it has been charred a lot. When you rinse, do not use soap.
I have not reused mine before because I worry about mold. If I had another dinner planned the next day with a cedar plank, I would reuse it.
I love to use salmon in main dishes but also the leftovers in other recipes for lunch or appetizers. These are some of my favorite salmon recipes to make!
- Smoked Cedar Plank Salmon
- Brown Sugar Salmon Rub
- Salmon Salad
- Smoked Salmon Dip
- Dill Smoked Salmon
- Grilled Salmon on Cedar Plank
What To Serve With Smoked Salmon:
Now there is no wrong side dish to serve with smoked salmon. I love to make smoked side dishes right in the smoker when cooking the main part of the meal. See my collection of smoked side dishes -> here.
Smoked Side Dishes: Smoked Baked Potatoes, Smoked Green Bean Casserole, Smoked Sweet Potato Casserole, Smoked Baked Potatoes, Smoked Loaded Cheesy Potatoes, Smoked Deviled Eggs, Smoked Loaded Baked Beans, Creamy Smoked Macaroni And Cheese, Smoked Loaded Cheesy Potatoes
Pellet Smoker Recipes To check out
- Dutch Oven In The Smoker Recipes
- Special Occasion And Holiday Recipes
- Smoked Side Dishes
- Smoked Deli Salads
Pit Boss Cedar Plank Salmon
- 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!