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!
Servings: 12 Servings
Ingredients
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!