Side Pannel
Cedar-Smoked Salmon
Cedar-Smoked Salmon
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish, Main Dish
Ingredients List
- 3 lb Center-cut salmon, cut
- --almost all the way through
- --into 6 steaks
- 1 Lemon, thinly sliced
- Salt & pepper
- Sprigs of fresh dill
- 6 tb Butter, melted
- Cedar pieces (see below)*
Directions
*Untreated cedar pieces are sold by the bundle at most lumberyards and some
hardware stores. Soak untreated cedar pieces (1 piece about 6' x 12", 6
pieces about 3" x 6") in a pan of water overnight or place in a large pot
of water and bring to a boil over med-high heat. Drain.
Preheat oven to 450 F. Place large cedar board on a foil-lined cookie
sheet. Season salmon with salt and pepper, then lay it on the cedar and
slip smaller cedar pieces, a few lemon slices, and a few dill sprigs
(reserve some lemon and dill for garnish) between each steak. Brush all
over with butter.
Roast until salmon is pink, 20-25 minutes. Remove salmon from oven. Take
smaller pieces of cedar out from between steaks and scatter over salmon,
then wrap tightly with foil and set aside to finish "cooking" - and to set
smoky flavor - for 15 mintues. (For a more well-done fish, return wrapped
salmon to oven and roast for 5 minutes.) Unwrap, and, when salmon is cool
enough to handle, finish slicing the fish. Serve steaks garnished with
reserved lemon slices and fresh dill, if desired.
hardware stores. Soak untreated cedar pieces (1 piece about 6' x 12", 6
pieces about 3" x 6") in a pan of water overnight or place in a large pot
of water and bring to a boil over med-high heat. Drain.
Preheat oven to 450 F. Place large cedar board on a foil-lined cookie
sheet. Season salmon with salt and pepper, then lay it on the cedar and
slip smaller cedar pieces, a few lemon slices, and a few dill sprigs
(reserve some lemon and dill for garnish) between each steak. Brush all
over with butter.
Roast until salmon is pink, 20-25 minutes. Remove salmon from oven. Take
smaller pieces of cedar out from between steaks and scatter over salmon,
then wrap tightly with foil and set aside to finish "cooking" - and to set
smoky flavor - for 15 mintues. (For a more well-done fish, return wrapped
salmon to oven and roast for 5 minutes.) Unwrap, and, when salmon is cool
enough to handle, finish slicing the fish. Serve steaks garnished with
reserved lemon slices and fresh dill, if desired.
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