It is always fascinating to watch which of my posts generate the most organic search traffic (meaning people are looking for stuff on their favorite search engine and find my posts).  Interestingly, near the top of that list is a post some time ago about cedar plank salmon.  Due to its popularity and my affection for eating it, I thought I'd share a picture from last night's smokey but delicious menu.

I am continuing to evolve both my technique and recipe.  As you can see from the picture, I have taken to a layering strategy for the cedar where I use previous planks on the left and right and then place a new plank over the top.  Middle burner is off and left/right ones are low enough to smoke but not catch fire, mostly.  I suggest a bit of water nearby to keep the flames down.

My recipe has evolved a bit as well.  I do not measure when I cook so you'll have to figure that out on your own.  Here's what I used last night:

• Light brown sugar
• Soy sauce
• Bourbon (splash)
• Cayenne pepper (sparingly)
• Chopped fresh thyme
• Salt
• Pepper

The result was outstanding and the smoke was plentiful.  While sitting down to eat it on a chilly June evening here in Seattle, I couldn't help but think about one of the most memorable dining experiences I ever had where smoked fish was the theme.  Many years ago, Marel & I took an extended trip to New Zealand & Australia and happened across The Smokehouse in Mapua, New Zealand after the recommendation of our kayaking guide.  The place was unbelievably cool and the food amazing.  If you find yourself around Nelson, check it out.