Photo Credit: Drizzle Me Skinny.
Get ready to elevate your culinary game with a recipe that pairs the rich, smoky flavors of cedar plank salmon with a surprising twistโa linguica sausage crust. The combination of the subtle briny salmon with the spicy Portuguese sausage creates a taste sensation thatโs as unexpected as it is delicious. The cedar plank adds an aromatic depth that ties it all together, making this dish a true showstopper. Perfect for impressing guests or treating yourself to something special, this smoked salmon dish is simple to prepare but offers complex, luxurious flavors. Once you try it, youโll wonder why you havenโt been pairing salmon and sausage all along.
Ingredients for Offset Smoker Cedar Planked Salmon
Photo Credit: Drizzle Me Skinny.
- For this recipe, youโll need one 8-ounce skin-on salmon filet, 4 ounces of linguica sausage (or your favorite sausage), finely chopped, and 1/4 cup of breadcrumbs. You’ll also need one cedar plank for grilling to impart a smoky flavor to the salmon.
Directions for Making Offset Smoker Cedar Planked Salmon
Photo Credit: Drizzle Me Skinny.
Enhance your grilling repertoire with these directions for making Offset Smoker Cedar Planked Salmon. Infuse the salmon with a subtle, smoky flavor by cooking it on a cedar plank in your offset smoker, resulting in a tender, perfectly seasoned fish that’s ideal for a sophisticated and delicious meal.
Bring Your Offset Smoker to Temperature
Photo Credit: Drizzle Me Skinny.
Preheat your offset smoker to maintain a steady temperature of around 250ยฐF throughout the smoking process.
Prepare the Salmon and Cedar Plank
Photo Credit: Drizzle Me Skinny.
Allow the salmon to come to room temperature. Pat the salmon dry with paper towels to remove excess moisture. Soak the cedar plank in water for at least 30 minutes to prevent it from burning during the smoking process. Use a dish like an aluminum drip pan to fully submerge the plank.
Cook the Sausage and Add the Bread Crumbs
Photo Credit: Drizzle Me Skinny.
Sautรฉ the sausage in a skillet, cooking until most of the fat has rendered out. Drain the excess fat and then mix in the bread crumbs thoroughly.
Assemble the Salmon
Photo Credit: Drizzle Me Skinny.
Place the salmon fillet on the soaked cedar plank. Evenly pack the sausage and bread crumb mixture on top of the salmon, pressing it down to ensure it adheres well.
Place the Salmon onto the Offset Smoker
Photo Credit: Drizzle Me Skinny.
Set the cedar plank with the salmon onto the grill grate in your offset smoker. Smoke the salmon until it reaches an internal temperature of 125ยฐF to 130ยฐF for medium-rare doneness. This should take about 1 to 1 ยฝ hours, depending on the thickness of the salmon and the consistency of your smoker’s heat.
Remove the Salmon from the Offset Smoker
Photo Credit: Drizzle Me Skinny.
Once the salmon reaches the desired temperature, carefully remove it from the smoker and let it rest for 10 minutes before serving. Serve the salmon directly on the cedar plank for a unique and visually appealing presentation. An 8-ounce salmon portion is ideal for one serving. Enjoy the smoky, flavorful dish!
Variations and Substitutions for Offset Smoker Cedar Planked Salmon
Photo Credit: Drizzle Me Skinny.
- Sausage Options:
- Linguica: Substitute with any sausage type.
- Smoked or Cured: Kielbasa or andouille work well. Render out the fat.
- Uncooked: Italian sausage, bratwurst, or chorizo should be fully cooked before use.
- Enhance the Sausage Mixture:
- Herbs and Zest: Add lemon/lime zest, chives, rosemary, dill, oregano, or basil.
- Spice: Incorporate Cajun seasoning or other spices.
- Oven Method:
- Bake: Cook cedar-planked salmon in a 400ยฐF oven for 15 minutes, until internal temp reaches 125ยฐF-130ยฐF.
- Tip: The cedar plank still imparts a woodsy flavor.
Tips and Tricks for Offset Smoker Cedar Planked Salmon
Photo Credit: Drizzle Me Skinny.
- Soaking the Cedar Plank: Soak for at least 30 minutes to prevent burning and keep the salmon moist. Soak multiple planks at once and freeze unused ones for future useโno need to soak again.
- Keep It Moist: Brush the sausage with rendered fat or olive oil to prevent drying out and add a glossy shine.
- Use a Spatula: For easier handling, use a wide metal spatula to move the cedar plank on and off the grill and to lift the salmon from the plank.
