Prep Time: 15 Minutes
Cook Time: 60 Minutes
Cooking Method: Smoking
1 TSP BLACK PEPPER
3 CEDAR PLANK, UNTREATED
1 TSP GARLIC, MINCED
1/3 CUP OLIVE OIL
1 TSP ONION, SALT
1 TSP PARSLEY, MINCED FRESH
1 1/2 TBSP RICE VINEGAR
2 SALMON, FILLETS (SKIN REMOVED)
1 TSP SESAME OIL
1/3 CUP SOY SAUCE
Smoked Salmon is a great way to enjoy wood fired meats 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 amongst seafood lovers who own a pellet grill or smoker. The salmon fillets are marinated with sweet and savory Japanese ingredients 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 meat.
Japanese Salmon Marinade
In a bowl, mix the olive oil, rice vinegar, sesame oil, soy sauce, and minced garlic. Add in the salmon fillets and let it marinate for about 30 minutes to an hour.
How Long to Smoke Salmon
At 225°F it should take about 60 minutes for 2, 1 lbs salmon fillets to cook on the grill.
What Type of Wood Pellets are Best for Smoking Fish
We recommend using a hardwood with a lighter flavor such as Fruitwood for a delicate meat like fish. Try using our New England Apple Hardwood Pellets with this recipe to enhance the sweetness of the rice wine vinegar seasoning.
- Soak the cedar planks in warm water for an hour or more.
- Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 225°F. Place the planks on the grate. Once the boards start to smoke and crackle a little, it’s ready for the fish.
- Remove the fish from the marinade, season it with the onion powder, parsley and black pepper, then discard the marinade. 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).
- Remove from the grill, let it rest for 10 mins, then serve.