Cedar-Planked Smoked Salmon (with Basil Vinaigrette)

This is the dish. If someone asks me what's the one thing I make better than anything else — it's this. Not because it's complicated. It's actually dead simple. But the process rewards patience in a way that nothing else does. A two-day cure. A cedar plank. Low smoke. A fresh basil vinaigrette that ties everything together.

Every single time I make this, someone asks for the recipe. So here it is.

Why Two Days? The Pellicle.

The secret is the pellicle — that tacky, slightly glossy surface that forms after the cure and the overnight fridge dry.

Here's why it matters:

• The pellicle is what smoke grabs onto

• Without it, smoke just slides off the surface

• With it, every molecule of wood smoke has something to cling to

• You get deep, even smokiness that penetrates — not just sits on top

You can't rush this. That's why it takes two days.

What You Need

For the salmon:

• 1 large filet (3–5 lbs) — bigger is better, thick center-cut. I like skin on, but skin off is fine too.

• Brown sugar and kosher salt in equal parts (enough to coat the whole surface)

• Cedar plank (soaked 30+ minutes)

For the basil vinaigrette: follow this recipe and don't look back!

Bus Stop BBQ Method

Day 1: The Cure

• Lay the salmon skin-side down on a sheet pan

• Coat the entire flesh side generously with the sugar-salt mix (both sides!)

• Don't be shy — solid layer covering every inch

• Cover loosely, fridge for 8 hours

• The sugar and salt draw out moisture, concentrate flavor, build texture

Day 1 (After 8 Hours): Drain and Dry

• Pour off the liquid the cure pulled out

• Pat the salmon thoroughly with paper towels

• Get that surface as dry as possible

Day 1 Night → Day 2: Form the Pellicle

• Back in the fridge, uncovered, for 12+ hours (overnight is perfect)

• The circulating fridge air dries the surface

• Ready when: surface looks slightly glossy and feels tacky to the touch

• Pro tip: Freezing the salmon briefly before the fridge rest helps develop an even better pellicle. So load up on salmon, keep some in the meat freezer, and you'll have salmon for days!

Day 2: Smoke

• Pull salmon out 30–45 minutes before smoking — let it come to room temp

• Cold fish + hot smoker = white albumin pushing to the surface. Nobody wants that.

• Place salmon on the soaked cedar plank, skin-side down

• Smoker at 225°F — use mild wood (apple, cherry, and/or pecan)

• The cedar plank adds wood flavor from below, smoker adds it from above

Cook Time: ~1 hour for a thick filet

The touch test:

• Press the thickest part gently with your finger

• Gives slightly but still has firmness = done

• Internal temp: around 140°F for a nice medium

• Don't go past 150°F or you lose moisture

The Basil Vinaigrette

• Blend everything until smooth: basil, olive oil, shallots, balsamic, garlic, red pepper flakes, salt, pepper

• Should be bright and punchy with a little heat

• Adjust vinegar and salt to taste

• Add spinach for more volume without changing the flavor

Why This Works

Every element has a job:

• The cure — draws out moisture, concentrates flavor, firms texture

• The pellicle — the key to even smoke absorption

• The cedar plank — aromatic wood flavor from below

• The smoker — smoke flavor from above

• The vinaigrette — cuts through richness with acid and brightness

They all work together. That's the magic.

Pro Tips

• Don't skip the pellicle step — it's the whole difference between good and incredible

• The cedar plank won't catch fire if it's properly soaked (at least 30 minutes)

• Make extra vinaigrette — it goes on everything for the rest of the week

• This is a crowd showstopper. Make it when people are coming over.

Final Word

This smoked salmon is the recipe I'm most proud of. It's not fast. It's not flashy. It doesn't require fancy equipment beyond a smoker and a cedar plank. But the result — that deep, smoky, perfectly cured fish with bright vinaigrette on top — is something special. Make it for a gathering and watch it disappear. Make it for yourself and you'll understand why I keep coming back to it.

Simple process. Real patience. Incredible payoff. That's Bus Stop BBQ.

Affiliate Disclosure: Some of the links above may be affiliate links. If you purchase through these links, Bus Stop BBQ may earn a small commission at no extra cost to you. We only recommend products we genuinely use and believe in.