• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Cedar-Smoked Salmon

  • Recipe Submitted by on

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)*


*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.

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