Cedar-smoked salmon

Yield: 6 Servings

Measure Ingredient
3 pounds Center-cut salmon, cut almost all the way through into 6 steaks
1 \N Lemon, thinly sliced
\N \N Salt & pepper
\N \N Sprigs of fresh dill
6 tablespoons Butter, melted
\N \N 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.


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.

Reprinted from Saveur Magazine - July/Aug 1996.

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