Jack Daniels cedar plank smoked salmon

Here is the recipe for the smoked, Jack Daniels cedar plank salmon.

Rinse and pat dry the salmon fillets (could be skin on or skin off, I prefer the skinless.

Soak cedar planks in water at least an hour or so, so they won't burn during cooking.

Drizzle Jack Daniels over one side of the planks, and then arrange the salmon. Cut and resize the salmon if necessary to conform to the size of the planks. If the tail of the salmon is thin, double it over to get more uniform thickness.

Shake a healthy portion of Sound Q salmon rub evenly over the entire surface. Rub and pat as needed. (see below for rub recipe, or use Williams-Sonoma Potlatch rub)

Trickle some olive oil over the salmon. Then add some fresh lemon slices.

Smoke for 30-45 minutes at 180 (HI SMOKE) setting.

Smoke at 325 for approx 30-45 minutes, until salmon is flaky fork tender. The white stuff should begin to ooze out. Check for doneness after 30 minutes, and at 10 minutes intervals after that.

Sound Q Potlatch Seasoning

• 1 tablespoons kosher salt

• 4 teaspoons paprika

• 2 teaspoon crushed red pepper

• 2 teaspoon chili powder

• 1 teaspoon oregano

• 1 teaspoon basil

• 1/2 teaspoon coriander