Hot Smoked Cedar-Planked Salmon with Lemon and Dill

Cedar plank salmon in the Charlie is proper theatre. Traditionally you’d cook salmon on a plank over an open fire, flames licking around the edges and the smoke drifting into the air. In the Charlie you get the same drama and flavour, but with far more control. The oven holds a steady temperature and traps the smoke around the fish rather than letting it escape. Clean charcoal heat, a whisper of wood smoke and the cedar gently smouldering. No stress, no flare ups, just flavour and a real showpiece.

Ingredients

• 1 whole side of salmon, skin on
• 1 bunch fresh dill
• 1 lemon, thinly sliced
• Olive oil
• Sea salt and cracked black pepper
• Cedar board or see alternative method below
• Good quality lump charcoal
• A handful of wood chips or one chunk of smoking wood, apple or alder work well

Set Up the Charlie Oven

1. Fill the fire bed with about one third of a football in volume of good quality lump 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 wood chunk to the charcoal, do not soak.
4. Remove all racks. Push the charcoal to the back of the oven so the salmon is not above the fire.

Prepare the Salmon

1. Lightly oil the cedar board.
2. Place the salmon skin side down and season with salt and pepper.
3. Tuck fresh dill behind the salmon and lay lemon slices on top.
4. Stand the cedar board upright at the front of the oven, keeping it well away from the fire bed.

Cooking

• Close the oven and hot smoke for 25 to 40 minutes, depending on the thickness of the fish.
• Aim for an internal temperature of 50 to 52°C, 122 to 125°F, in the thickest part.
• The cedar should gently smoulder, flavouring the fish without burning because you are cooking in a controlled charcoal oven, not over open flames.

If You Do Not Have a Cedar Board

1. Use the Flat Bed Plancha with perforations.
2. Lay a bed of fresh dill or pine on the plancha.
3. Place the salmon on top, skin side down.
4. Position it on the top rack, away from direct heat at the back of the oven.
5. Cook at the same temperature and timing.