Outdoor Cooking & Charcoal Oven Recipes / Fish

Salmon on a cedar plank ready to hot smoke in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Hot Smoked Cedar-Planked Salmon with Lemon and Dill

Lemon, dill and a warm cedar plank give a whole side of salmon a delicate fragrance. The plank sits in Charlie while the fish cooks gently above it. Bring it out whole for people to share. It looks lovely without much dressing up.

Neil QuickCo-founder, Charlie Oven
Smoke
Prep10 minutes
Cook40 minutes
Serves6 to 8
DifficultyEasy
Oven temperature140 to 150°C (285 to 300°F)
RackCedar board stood upright at the front of the oven, or the Perforated Plancha Rack with a bed of dill on the upper rack
CharcoalAbout a quarter of a football of good quality lumpwood charcoal, plus a handful of wood chips or one chunk of smoking wood (apple or alder)

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/hot-smoked-cedar-planked-salmon-with-lemon-and-dill

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Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven£5,950.00Choose your oven
  • Perforated Plancha Rack£250.00
  • Charlie Oven Tongs 55cm£40.00
  • Stag British Premium Lumpwood Charcoal£96.50
Perforated Plancha Rack, Charlie Oven Tongs 55cm and Stag British Premium Lumpwood Charcoal £386.50 together

Method

Setting up Charlie
  1. Fill the fire bed with about a quarter of a football of good quality lumpwood charcoal
  2. Light the charcoal and bring the oven to around 140 to 150°C (285 to 300°F)
  3. Add a handful of dry wood chips or one chunk of smoking wood on top of the hot coals for extra smoke
  4. Soak a cedar board in water for at least one hour before cooking
  5. Keep vents partially closed to maintain low smoking temperature
  1. Soak the cedar board in water for at least one hour before cooking.
  2. Light your charcoal and bring the Charlie Oven to 140 to 150°C (285 to 300°F). Add a handful of wood chips or one chunk of smoking wood on top of the hot coals.
  3. Use part of the 1 tbsp olive oil allowance to coat the soaked cedar board, keeping the rest for the fish.
  4. Place the salmon skin side down on the cedar board and season with salt and pepper.
  5. Tuck fresh dill behind the salmon and lay lemon slices on top.
  6. Stand the cedar board upright at the front of the oven, keeping it well away from the fire bed.
  7. Close the oven and hot smoke for 25 to 40 minutes, depending on the thickness of the fish.
  8. Aim for an internal temperature of 50 to 52°C (120 to 125°F) in the thickest part.
  9. The cedar should gently smoulder, flavouring the fish without burning because you are cooking in a controlled charcoal oven.
  10. Alternative method: use the Perforated Plancha Rack, lay a bed of fresh dill on it, place salmon on top skin side down, and position on the top rack away from direct heat.

Tips

  • Always soak the cedar board for at least one hour. This prevents it from catching fire and creates the gentle smouldering that flavours the fish
  • Use a meat thermometer to check doneness: aim for 50 to 52°C (120 to 125°F) internal temperature for moist salmon
  • Apple and alder wood chips pair beautifully with salmon
  • If you do not have a cedar board, the Perforated Plancha Rack with a bed of fresh dill works as a great alternative
  • Keep the cedar board well away from the fire bed to avoid flare-ups

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The cook

Neil Quick

Co-founder, Charlie Oven

Neil Quick is co-founder of Charlie Oven and happiest when he’s cooking over charcoal. He loves trying new ideas, feeding a crowd and making the kind of food everyone wants to tuck into.

More recipes by Neil Quick

Frequently asked questions

  • What internal temperature should hot smoked salmon reach?

    Aim for 50 to 52°C (120 to 125°F) in the thickest part for moist salmon. Check with a meat thermometer, as the cooking time runs from 25 to 40 minutes depending on the thickness of the fish.

  • Which wood is best for smoking salmon in Charlie?

    Apple or alder. Add a handful of wood chips or one chunk of smoking wood on top of the hot coals once Charlie reaches 140 to 150°C (285 to 300°F). About a quarter of a football of lumpwood charcoal is enough.

  • Do I need to prepare the cedar plank before cooking?

    Yes. Keep the cedar board in water for at least one hour before cooking so it smoulders gently rather than catching fire, then drizzle it with olive oil. Stand it upright at the front of the oven, well away from the fire bed.

  • Can I smoke the salmon without a cedar board?

    Yes. Lay a bed of fresh dill on the Perforated Plancha Rack, place the salmon on top skin side down, and set it on the top rack away from direct heat. Cook it to the same internal temperature as the planked version.