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Pit Boss Cedar Plank Salmon

This Pit Boss Cedar Plank Salmon made with dill and parsley is amazing! Throw on butter and lemon as well to make a moist and flavorful smoked salmon! Smoke this on a Pit Boss Pellet Grill or electric smoker for the perfect dinner!
Prep Time5 mins
Cook Time2 hrs
Course: Entree
Cuisine: BBQ
Servings: 12 Servings
Author: Guy Who Grills


  • Cedar Planks
  • Salmon
  • Olive Oil
  • Butter Sliced Thin
  • Lemon Slices
  • Fresh Ground Garlic Salt
  • Fresh Ground Black Pepper
  • Fresh Minced Parsley
  • Fresh Minced Dill


  • 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!