You don't need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon. On board a friend's boat in Alaskan waters, we improvised this method with strips from cedar logs. Back home, we substituted shakes of untreated aromatic cedar (sold by the bundle at lumberyards and hardware stores).
- 1 untreated cedar shake (slat), about 6" × 12"
- 5 untreated cedar shakes, about 3" × 6"
- 3 lb. center-cut salmon in 1 piece, cut almost all the way through into 6 steaks
- Salt and freshly ground black pepper
- 1 lemon, thinly sliced
- 15 sprigs fresh dill
- 6 tbsp. butter, melted
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