Chimichurri Smoked Salmon on Cedar Plank

Submerge one cedar plank in water for at least 60 minutes prior to cooking. Use a heavy weight like a cast-iron skillet to keep it fully under the surface. This saturation is non-negotiable; a dry plank will catch fire at 400°F, while a soaked plank creates the essential steam-smoke environment that infuses the 2 lbs of salmon with resinous aromatics without burning the bottom of the fish.

In a non-reactive bowl, whisk together 1 cup finely chopped parsley, 4 minced garlic cloves, 0.25 cup red wine vinegar, 0.33 cup olive oil, 1 tsp dried oregano, 1 tsp red pepper flakes, 0.5 tsp salt, and 0.25 tsp black pepper. The vinegar acts as a chemical denaturant for the fish proteins, so divide the mixture now: reserve half in a clean container for final service to avoid cross-contamination with raw fish juices.

Pat the 2 lb salmon fillet completely dry with paper towels to remove surface moisture. Season the flesh evenly with 1 tbsp coarse salt and 1 tsp black pepper, then coat the top generously with the first half of the chimichurri. Allow the salmon to sit at room temperature for 15-20 minutes; this allows the salt to penetrate the fibers and prevents the 'albumin' (white protein beads) from pushing out during the high-heat cook.

Preheat your smoker to 400°F using alder or cherry pellets. At this temperature, we are performing a 'hot smoke' or 'plank roast.' You need the high heat to trigger the wood's essential oils in the cedar, but you must maintain indirect heat to ensure the salmon cooks evenly from edge to center without the skin burning away.

Place the soaked, empty cedar plank directly over the heat source for 2-3 minutes. Monitor closely until the wood begins to crackle, smoke, and show light charring on the bottom. This 'activates' the plank, ensuring that the moment the fish is added, it is immediately greeted by wood flavor rather than waiting 10 minutes for the wood to heat up.

Flip the plank over or move it to the indirect zone. Place the salmon fillet, skin-side down, onto the charred side of the plank. Close the lid and smoke for 18-22 minutes. You are looking for the thickest part of the fish to feel firm to a light touch; the fat between the muscle layers should be starting to render, but the center should remain slightly translucent to the eye.

Insert an instant-read thermometer into the thickest part of the salmon. Pull the entire plank from the smoker when the internal temperature hits 130°F to 135°F. Do not wait for 145°F on the grill; the residual heat from the 400°F environment and the scorching hot cedar plank will continue to cook the fish for several minutes after it's removed.

Place the plank on a heat-safe surface and let the salmon rest for 5 minutes. During this time, the muscle fibers relax and reabsorb juices. Spoon the reserved, fresh chimichurri over the hot fillet. The heat from the fish will slightly warm the olive oil and wake up the aromatics in the fresh parsley and garlic without cooking the 'bright' out of the herbs.