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5 from 1 vote

Cedar Smoked Salmon with Fennel

Prep Time2 hrs
Cook Time1 hr
Total Time3 hrs
Course: Seafood
Cuisine: American
Servings: 2


  • 2 cedar planks
  • 2 TBS olive oil
  • 1 lb fresh salmon skin on
  • 1 bulb fennel with fronds
  • 2 TBS Potlatch seasoning Combine 2 teaspoons salt; ¾ teaspoon ground cumin; ½ teaspoon dried oregano, crushed; ¼ teaspoon garlic powder; ¼ teaspoon chili powder; and ⅛ teaspoon white pepper.


  • Soak the cedar planks in water for at least two hours. Pat the planks dry and rub the top with 1 TBS olive oil per plank. Rinse the salmon, pat dry and place, skin side down on the cedar plank. Liberally rub each plank with potlatch seasoning. Remove the fennel fronds and place over the salmon. Grill using indirect heat or smoke until the fish is firm to the touch but not dry.