Cedar Plank Salmon Sliders Recipe

5 from 21 votes

Lightly smoked salmon on slider rolls with pickled onions and cucumbers, with homemade guava infused barbecue sauce!

Course Main Course

Cuisine American

Keyword grilled salmon, sandwich, sliders

Dietary Restrictions Dairy-Free

Prep Time 45

Cook Time 1

Total Time 1 45

Servings

Calories 347kcal

Soak the cedar planks in water for at least one hour before starting. The wood will naturally want to float, so weigh them down with something heavy in order to keep them submerged. (I filled the sink with water, added the planks and then filled a saucepan with water and set it on top of the wood. Keep them soaking until you’re ready to start smoking.

Make sure the grill is in an open area away from brush or anything flammable and on a stable surface, like a concrete patio.
Remove the top grate from the grill and set aside. Crumble up the newspaper into loose bunches and insert into the bottom portion of the charcoal starter. Fill the top of the chimney with Kingsford® Original Charcoal Briquets. Light the newspaper with a fire starter or matches. The newspaper will burn and start to ignite the briquets. Let the coals burn until the embers are white and the fire is hot.
Wearing the charcoal mitts or gloves, carefully tip the fiery embers into the grill and spread them in an even layer.

Replace the top grate over the embers and add the soaked cedar plank. Cover with the lid, making sure the vents are slightly open.

While the plank is heating, prepare the salmon. Depending on the size of your buns, you’ll want to cut the filets into pieces that roughly match. For me that meant halving the salmon. If you’re using a whole filet, just cut it into 2-3 inch diameter pieces.

When the cedar plank is emitting a good smoke, add the salmon filets to the plank (skin side down) and cover tightly with the lid.
Smoke the salmon on the cedar plank for about 7 minutes. Brush the salmon filets with Spicy Guava BBQ Sauce and replace the lid to smoke for an additional minute or two (depending on the thickness of the salmon and doneness you’ve achieved.
Wearing the barbecue mitts transfer the wood plank to a heat resistant platter or cutting board to serve.

Place a slider on the bun, add additional BBQ sauce and top with pink pickled onions and quick pickled cucumbers. Enjoy!