Cedar plank salmon is one of the most impressive dishes you can make on a drum smoker — and one of the easiest. The cedar plank protects the fish from direct heat while infusing it with a subtle, aromatic smokiness that complements the salmon perfectly. Here is how to do it.

What You Need

  • 1 large salmon fillet (500-800g), skin on
  • 1 KLAUWE cedar plank (soak in water for at least 1 hour)
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper
  • 1 lemon, sliced
  • Fresh dill for garnish

Step 1: Prepare the Salmon

Pat the salmon dry with kitchen paper. Brush the flesh side with olive oil. Mix the brown sugar, smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub this mixture evenly over the flesh side of the salmon. Let it rest at room temperature for 15 minutes while you prepare the drum smoker.

Step 2: Set Up Your Drum Smoker

Light your charcoal and let it ash over. You want a medium temperature of about 160-180°C — perfect for smoking fish without drying it out. If you have the KLAUWE Airbender, set it to medium airflow.

Place the soaked cedar plank on the grate and let it heat for 2-3 minutes until it starts to lightly smoke. This activates the cedar oils and creates a non-stick surface.

Step 3: Smoke the Salmon

Place the salmon fillet, skin side down, on the pre-heated cedar plank. Lay the lemon slices on top. Close the lid.

Cook for 20-25 minutes without opening the lid. The salmon is done when it reaches an internal temperature of 60°C and flakes easily with a fork. The edges should be slightly caramelised, and the centre should be just opaque.

Step 4: Serve

Remove the entire plank from the drum smoker using heat-resistant gloves or the KLAUWE Lifting Hook. The plank doubles as a beautiful serving board. Garnish with fresh dill and serve immediately.

Excellent side dishes: roasted asparagus, new potatoes, or a simple green salad with a lemon vinaigrette.

Tips for Perfect Cedar Plank Salmon

  • Soak the plank thoroughly — at least 1 hour, ideally 2. This prevents it from catching fire and produces more aromatic steam.
  • Do not flip the salmon. The plank protects the bottom; the smoke cooks from above.
  • Use a probe thermometer. Salmon dries out quickly above 65°C internal.
  • Try different seasonings: honey-mustard glaze, teriyaki, or simply salt and lemon.
  • The plank is single-use for cooking but makes a great presentation piece at the table.

Discover the KLAUWE Drum Smoker

Handcrafted stainless steel. Grill, smoke, roast, and enjoy a fire — all in one.

View the KLAUWE → Browse accessories →