UNITED STATES 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). Christopher Hirsheimer
1. Cut slits in the top of salmon filets and insert thin pieces of cedar inside.
2. Next, tuck lemon slices and fresh dill sprigs in with the cedar and brush the slits with butter.
3. After roasting the fish, remove the cedar pieces and wrap the filets in aluminum foil to finish cooking out of the oven.