Cedar Smoked Salmon

Cedar Smoked Salmon

Category Seafood
Servings 6
Prep Time 15 minutes
Cook Time 1 hours

Smoked Salmon is a great way to enjoy wood-fired meat without having to labor over the grill all day. Since it only takes a relatively short amount of time to cook, this is a popular dish among seafood lovers who own a pellet grill or smoker. The salmon filets are seasoned with sweet and savory Japanese flavors and then cooked over a cedar plank to infuse wood flavor and protect the skin from the grill. Light smoke delicately cooks the fish low and slow, while the wood-fired flavor permeates the tender salmon.

Pit Boss Kitchen


  • 3 Cedar Plank, untreated
  • 1 Tsp Minced Garlic
  • 1/3 cup Olive Oil
  • 1 teaspoon Onion Salt
  • 1 teaspoon fresh minced Parsley
  • 1-1/2 tablespoons Rice Vinegar
  • 2 Salmon Filets (skin removed)
  • 1 teaspoon Sesame Oil
  • 1/3 Cup Soy Sauce


  1. Soak the cedar planks in warm water for an hour or more.
  1. In a bowl, mix together the olive oil, rice vinegar, sesame oil, soy sauce, and minced garlic.
  1. Add in the salmon and let it marinate for about 30 minutes.
  1. Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes).
  1. Preheat grill to 225°F.
  1. Place the planks on the grate. Once the boards start to smoke and crackle a little, it's ready for the fish.
  1. Remove the fish from the marinade, season it with the onion powder, parsley and Pit Boss Smoked Salt & Pepper Rub, then discard the marinade.
  1. Place the salmon on the planks and grill until it reaches 140°F internal temperature (start checking temp after the salmon has been on the grill for 30 minutes).
  1. Remove from the grill, let it rest for 10 mins, then serve.


Recipe Video

Recipe Note

When salmon is fully cooked, the flesh of the fish should be pink, but not translucent.