Cedar-Plank Smoked Salmon

Begin by fully submerging one cedar grilling plank in water for at least 120 minutes. Use a heavy weight like a cast-iron skillet to keep it from floating, ensuring the wood fibers are completely saturated. This saturation is critical because it creates a barrier of steam between the hot grate and the fish, allowing the wood to char and release its aromatic oils without igniting. A dry plank will catch fire and incinerate the protein before it reaches doneness.

In a small bowl, mix 3 tbsp maple syrup, 2 tbsp coarse salt, 1 tbsp coarsely ground black pepper, and the zest of 1 lemon to create a thick curing paste. Pat the 2.25 lbs salmon side dry with paper towels and coat the flesh side evenly with the mixture. The salt-to-sugar ratio in this cure is designed to denature the proteins slightly and draw out excess moisture, which firms up the texture and seasons the deep layers of the fish rather than just the surface.

After the 2–4 hour cure, rinse the salmon under cold running water to remove excess surface salt and maple, then pat it bone-dry with paper towels. Place the salmon on a wire rack over a baking sheet and refrigerate it uncovered for at least 60 minutes. This process develops the 'pellicle,' a tacky/sticky skin on the surface of the flesh. Without a pellicle, the alder smoke cannot properly adhere to the fish, and you risk the protein 'bleeding' white albumin during the cook.

Preheat your smoker to a steady 225°F using alder wood pellets or chunks. Alder is the traditional choice for Northwest salmon because its mild, sweet smoke profile doesn't overpower the delicate fat of the fish. Ensure your grates are clean and that you have a spray bottle of water nearby. While the plank is soaked, the edges can still catch a flame if the airflow is high or the fat drippings ignite.

Place the salmon skin-side down on the soaked cedar plank and set the plank directly on the smoker grates. Close the lid and maintain 225°F. During this phase, the salmon is heated from above by the alder smoke and from below by the steaming, charring cedar. Monitor the chamber temp closely; salmon is highly sensitive to the 'Danger Zone' (40-140°F), so you want a steady rise in temperature to ensure safety without drying out the edges.

Using a high-quality instant-read thermometer, check the thickest part of the salmon. You are looking for an internal temperature of 140°F. At this point, the salmon will be opaque and flake easily with a fork, but will still be moist. Carryover cooking will bring the final temperature to approximately 145°F, which is the USDA recommended temperature for fish. If you see white beads of protein (albumin) pushing out of the flesh, you are cooking it too fast or too hot.

Remove the plank and salmon from the smoker carefully. Allow the fish to rest on the plank for 10 minutes before serving. During this time, the internal juices redistribute throughout the fillet. If you cut into it immediately, the moisture will leak out, leaving the fish dry. The cedar plank will continue to smell incredible as it cools, adding to the sensory experience of the dish.

Serve the salmon directly on the charred cedar plank for a traditional presentation. Drizzle a small amount of fresh maple syrup over the top to refresh the glaze if desired. Use a spatula to lift the flesh away from the skin, which should remain stuck to the wood. This method highlights the contrast between the sweet maple cure, the sharp lemon zest, and the deep, resinous cedar smoke.