Cedar-Smoked Salmon
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Cedar-Smoked Salmon
  Salmon    Fish  
Last updated 6/12/2012 12:46:56 AM. Recipe ID 7449. Report a problem with this recipe.
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      Title: Cedar-smoked salmon
 Categories: Main dish, Fish
      Yield: 6 Servings
 
      3 lb Center-cut salmon, cut
           --almost all the way through
           --into 6 steaks
      1    Lemon, thinly sliced
           Salt & pepper
           Sprigs of fresh dill
      6 tb Butter, melted
           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.
  Drain.
  
  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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Recipe ID 7449 (Apr 03, 2005)

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