Pitmaster Josh Cary and Chef Tom Jackson talk about just how versatile a simple kettle style grill can be, talk about how salmon has been an important food for many cultures throughout human history, cover conservation efforts underway in the Pacific Northwest and smoke up an amazing wild caught sockeye salmon fillet on a roasted cedar plank.
- 1 large fillet of salmon
- 1 1/2 lemons, divided
- 2 tbsp kosher salt
- 1 tbsp fresh ground black pepper
- 2 tsp brown sugar
- 1 long sprig fresh rosemary (or several small sprigs)
Preheat your smoker to 275ºF. Using a propane torch, blacken the surface of a cedar plank. Set aside.
Slice one of the lemons, and squeeze the juice of the half lemon over the flesh of the salmon.
Mix the salt, pepper and brown sugar. Season the flesh with the rub mixture. Place the sprig of rosemary on top of the fish. Top the rosemary with the lemon slices.
Transfer the filet to blackened cedar plank. Place the plank in the smoker and cook until the internal temperature reaches 140ºF. Remove from cooker, and discard lemon slices and rosemary before serving.