The trick is to smoke the meat and not make the meat smoke

CEDAR-PLANKED SALMON

  Date: August 04, 2009
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The realization of this recipe was a long time coming. It was intended to be the first fish recipe I made, but for various reasons it never happened. This week I picked up some cedar planks and hoped the planked salmon was worth the wait. Fortunately it was well worth the wait. The salmon received a spicy dressing while the plank was being heated to smoldering. The plank was then moved so the salmon could be added and the cooked using indirect high heat. The plank served several purposes: it helps keep the salmon from sticking to the grill, it imparts smoke flavor to the wood and it becomes the serving platter. It took around 25 minutes to cook the salmon and it was still nice and moist when it was done. Some of the dressing had been reserved for serving with the finished salmon and it really worked well with it. The salmon was good already, but the dressing made it special. Slowly but surely with the right recipe I am loosing my fear of grilling fish.
Recipe Source:
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Meathead

Weber's Real Grilling:

Cedar-Planked Salmon with Honey-Lime Dressing - Page 242
Grill:
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Kenmore Elite Gas Grill

Indirect Grilled on Cedar Plank:

Using Kenmore Elite Gas Grill
Gear:
  • Food Processor
  • Cedar Grilling Plank