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Cedar Smoked Salmon | Kita Roberts GirlCarnivore.com

Cedar Smoked Salmon


  • 2 salmon portions skin on
  • salt and pepper
  • 4 tbs butter room temperature
  • 1 lime
  • teas cayenne pepper
  • 1 tbs fresh dill snipped
  • salt and pepper


  • Soak food safe cedar planks for at least 20 minutes before ready to use.
  • Prep a charcoal grill for a moderate fire by using a charcoal chimney to light charcoals and spreading them evenly along the grate one covered in a thin layer of ash. Place the cooking grate in place and allow to heat for 5 minutes. Clean and oil the grate.
  • Place the plans on the grill, cover and allow to get nice and smoky, about 15 minutes.
  • Meanwhile, mash the butter, salt, pepper, juice from half a lime, cayenne, and dill in a small bowl to combine. (Add a little lime zest if you like as well).
  • Arrange the salmon on the cooking planks and place a few dollops of lime butter on each. Top with dill or lime slices if feeling fancy. Cover and cook for 20 to 30 minutes until salmon easily flakes with a fork.
  • Carefully remove salmon from planks and serve with additional butter melting over top.