Title: Cedar-Smoked Salmon
Categories: Entree Fish Smoke Salmon
Yield: 6 Servings

3	lb	Center-cut salmon, cut -almost all the way through -into 6 s
1		Lemon, thinly sliced
		Salt & pepper
		Sprigs of fresh dill
6	tb	Butter, melted
		Cedar pieces (see below)*

*Untreated cedar pieces are sold by the bundle at most lumberyards and some hardware stores. Soak untreated cedar pieces (1 piece about 6' x 12", 6 pieces about 3" x 6") in a pan of water overnight or place in a large pot of water and bring to a boil over med-high heat. Drain.

Preheat oven to 450 F. Place large cedar board on a foil-lined cookie sheet. Season salmon with salt and pepper, then lay it on the cedar and slip smaller cedar pieces, a few lemon slices, and a few dill sprigs (reserve some lemon and dill for garnish) between each steak. Brush all over with butter.

Roast until salmon is pink, 20-25 minutes. Remove salmon from oven. Take smaller pieces of cedar out from between steaks and scatter over salmon, then wrap tightly with foil and set aside to finish "cooking" ~ and to set smoky flavor - for 15 mintues. (For a more well-done fish, return wrapped salmon to oven and roast for 5 minutes.) Unwrap, and, when salmon is cool enough to handle, finish slicing the fish. Serve steaks garnished with reserved lemon slices and fresh dill, if desired.

Reprinted from Saveur Magazine - July/Aug 1996.

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