Smoking Salmon

Smoked salmon on a cedar planks has to be one of the best tasting salmon I've cooked. I marinate the salmon overnight in olive oil, lemon, salt, maple syrup, french herbal mix (inc. dill). The salmon filets are cut in strips before hand as cutting after does not permit nice clean cuts. 

Tip: Leave the skin on the salmon as it will likely stick to the cedar planks. When removing the salmon gently turn it on it's side and remove the dark brown fat, as it spoils the taste of the fish.

Nutrition Fact:

• Vitamin B12 (236% daily recommended value)
• Vitamin D (127%)
• Selenium (78.3%)
• Vitamin B3 (56.3%)
• Omega-3 Fatty Acids (55%)
• Protein (53.1%)
• Phosphorus (52.1%)
• Vitamin B6 (37.6%)
• Iodine (21.3%
• Choline (19.2%)
• Vitamin B5 (18.4%)
• Biotin (15.1%)
• Potassium (14%)