1Soak the cedar boards. 24 hours is best, but a couple of hours will work.
2Soak the cedar boards. 24 hours is best, but a couple of hours will work.
3Soak the cedar boards. 24 hours is best, but a couple of hours will work.
4Dice cilantro, scallions and a shallot.
5Dice cilantro, scallions and a shallot.
6Dice cilantro, scallions and a shallot.
7Dump the diced cilantro, scallions, shallot, garlic, olive oil, lime juice, lemon juice, dry oregano, ground black pepper, salt, smoked paprika, and cumin into a super large bowl.
8Dump the diced cilantro, scallions, shallot, garlic, olive oil, lime juice, lemon juice, dry oregano, ground black pepper, salt, smoked paprika, and cumin into a super large bowl.
9Dump the diced cilantro, scallions, shallot, garlic, olive oil, lime juice, lemon juice, dry oregano, ground black pepper, salt, smoked paprika, and cumin into a super large bowl.
10Give the marinade a good mix.
11Give the marinade a good mix.
12Give the marinade a good mix.
13Toss in the salmon and marinate it for about 30 minutes.
14Toss in the salmon and marinate it for about 30 minutes.
15Toss in the salmon and marinate it for about 30 minutes.
16Lay the salmon on the cedar boards at 375 degrees.
17Lay the salmon on the cedar boards at 375 degrees.
18Lay the salmon on the cedar boards at 375 degrees.
19Add enough marinade to cover the top of the salmon.
20Add enough marinade to cover the top of the salmon.
21Add enough marinade to cover the top of the salmon.
22Cook for 45 minutes until the salmon flakes easily and reaches your preferred doneness.
23Cook for 45 minutes until the salmon flakes easily and reaches your preferred doneness.
24Cook for 45 minutes until the salmon flakes easily and reaches your preferred doneness.
25Serve it up.
26Serve it up.
27Serve it up.
Ingredients
6 lb salmon fillet
6 lb salmon fillet
6 lb salmon fillet
cedar boards
cedar boards
cedar boards
0.5 cup cilantro chopped
0.5 cup cilantro chopped
0.5 cup cilantro chopped
6 scallion stalks chopped or diced into small pieces
6 scallion stalks chopped or diced into small pieces
6 scallion stalks chopped or diced into small pieces
shallot
shallot
shallot
20 garlic cloves crushed
20 garlic cloves crushed
20 garlic cloves crushed
1.5 cups olive oil
1.5 cups olive oil
1.5 cups olive oil
1 lime, juice of
1 lime, juice of
1 lime, juice of
1 lemon, juice of
1 lemon, juice of
1 lemon, juice of
2 tsp dry oregano
2 tsp dry oregano
2 tsp dry oregano
1 tsp ground black pepper
1 tsp ground black pepper
1 tsp ground black pepper
1 tsp salt
1 tsp salt
1 tsp salt
2 tsp smoked paprika
2 tsp smoked paprika
2 tsp smoked paprika
2 tsp cumin
2 tsp cumin
2 tsp cumin
Equipment
smokersuper large bowlcedar boards
Tips
Soak cedar boards for 24 hours for best results, or at least a couple of hours.
For a large salmon fillet (around 6 lbs), plan on roughly 40-45 minutes at 375 F on the smoker.
Cooking time will vary depending on thickness; cook until salmon flakes easily and reaches preferred doneness.