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!
Ingredients
- salmon
- olive oil
- butter
- lemon
- fresh ground garlic salt
- fresh ground black pepper
- fresh minced parsley
- fresh minced dill
Directions
- 1
Remove your salmon from its packaging.
- 2
Keep the skin on the fillets.
- 3
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.
- 4
Start your smoker rolling smoke.
- 5
Layout your fillet's skin side down on the wet cedar board.
- 6
Rub both sides of the salmon with olive oil and lay the fillet skin side down on the cedar plank.
- 7
Slice your lemon and chop up your fresh dill and parsley.
- 8
Next slice up a stick of butter, you want a piece per lemon slice.
- 9
Salt and pepper your salmon fillet
- 10
Sprinkle and spread out on your filet the dill and parsley.
- 11
Lay the butter slices on the filet and set a slice of lemon on top of the butter slice
- 12
I smoked my cedar plank salmon at 200 degrees for 1 hr and 250 degrees for 1 more hour.
- 13
Be sure to use a meat thermometer to ensure your salmon is cooked to 145 degrees for food-safe cooking temperatures.
- 14
Serve and enjoy!