Cedar Plank Smoked Salmon on a Pellet Grill

I love Salmon, especially when it is smoked. Smoking Salmon on a Cedar Plank infuses the fish with a smoky flavor while preventing it from sticking to the grill. This technique is simple and enhances the taste of the Salmon, making it a popular choice when you choose to smoke it.

I also make a homemade glaze consisting of Honey and Sriracha. Something about combining the sweetness of the Honey with the heat of Sriracha that just works on Salmon. Trust me when I say your family and friends will love it!

Ingredients:

Salmon

Kosher Salt

Ground Black Pepper

Garlic Powder

Brown Sugar

Sriracha (or your favorite Hot Sauce)

Honey

Cedar Planks

Start by soaking your Cedar Planks in warm water for 1-2 hours. Trim the Salmon to ensure it fits properly on the Cedar Planks. Season the Salmon with Kosher Salt, Ground Black Pepper and Garlic Powder.

Next apply some Sriracha on top of the Salmon, and gently brush evenly across the whole piece of fish. Then apply some Honey and brush again. Finally sprinkle some Brown Sugar on top, and again brush evenly across the fish.

Smoke the Salmon at 225-275 degrees until the internal temperature reaches 136-140 degrees. Remove and cover with foil for 10 minutes or so. Slice and enjoy!

To watch me prepare this recipe step by step, simply watch my video below.