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BBQ Salmon

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description BBQ Salmon Overview

Barbecued salmon consists of fillets or whole sides of salmon cooked over wood smoke, often using cedar planks. This preparation has deep roots in the culinary traditions of the Indigenous peoples of the Pacific Northwest. The fish can be hot-smoked or roasted directly over a fire, imparting a distinct woody flavor to the rich fish. It is a staple of regional Pacific Northwest cuisine and is widely prepared in home cooking and restaurants across North America.

help BBQ Salmon FAQ

What is the traditional method for cooking BBQ Salmon?

The traditional method, rooted in Pacific Northwest Indigenous traditions, involves slow-smoking salmon fillets or whole sides over an alder wood fire. Alternatively, many North American chefs adopt the method of plank-grilling the fish on a cedar board.

Why is cedar plank grilling recommended for BBQ Salmon?

Grilling salmon on a soaked cedar plank protects the delicate fish from the direct, harsh heat of the barbecue flames. As the wood heats up, it releases fragrant smoke that infuses the salmon with a distinct, woody flavor while keeping it incredibly moist.

What type of wood is best for smoking BBQ Salmon?

Alder wood is the traditional choice used by Indigenous peoples of the Pacific Northwest, as its mild, sweet smoke perfectly complements fish. Fruitwoods like apple or cherry are also excellent choices for a lighter, sweeter smoke profile.

How long does it take to slow-smoke a side of BBQ Salmon?

When slow-smoking at a low temperature of around 200°F to 225°F, a full side of salmon generally takes about two to three hours to cook. The exact time depends on the thickness of the fillet and desired level of flakiness.

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