Ingredients
Equipment
Method
- Prep: Soak cedar plank in water for at least 1 hour if using. Preheat smoker to 350°F.
- Place salmon fillet skin-side down on a cutting board. Slice lengthwise into three equal strips, keeping the top end connected so the strips remain attached at one end.
- Season the entire fillet generously with Spanglish Asadero Mexican BBQ Seasoning, rubbing it into all surfaces.
- Braid the three strips tightly together. Secure the bottom end with a toothpick to hold the braid in place.
- Place braided salmon skin-side down on the soaked cedar plank (or on a wire rack if not using a plank). Tuck lemon slices into the folds of the braid.
- Transfer plank to the smoker. Smoke 30 minutes, or until the thickest part of the braid reaches an internal temperature of 140–145°F and flakes easily with a fork.
- Remove from smoker. Let rest 5 minutes.
- Serve warm, topped with chimichurri and extra lemon wedges.
Nutrition
Notes
- Season before you braid, not after — Get the Spanglish Asadero on all surfaces of the individual strips before weaving them. Once the braid is set, the seasoning is locked into every layer. Seasoning only the outside means the inner folds are under-flavored.
- Soak the cedar plank for at least an hour — Forty-five minutes isn't enough. A properly soaked plank smolders and steams gently throughout the cook, adding moisture and flavor. A dry or under-soaked plank can char before the salmon is done.
- Both ends need a toothpick — One at the top, one at the bottom. The braid loosens as the protein contracts during cooking. Securing both ends keeps the presentation together through the full 30-minute smoke.
- Pull at 145°F at the thickest part — The braid creates thickness variation across the fillet. The thinnest sections will be done well before the center. Use an instant-read thermometer at the deepest point — don't trust visual cues alone.
- Hold your smoker at 350°F — Spikes above 375°F will dry the exterior before the center's done. If your smoker runs hot, crack the vent and monitor the grate temp. Consistent heat matters more than speed.
- Add chimichurri after the rest, not before — Let the salmon rest five minutes off the smoker, then spoon the chimichurri over right before serving. Heat kills fresh herb flavor fast.
- Serve straight from the cedar plank if it's going to the table — the presentation holds. Add chimichurri right before eating, not before the rest period.
- For a full plate: white rice, roasted asparagus, or warm corn tortillas. The braided fillet breaks apart cleanly into taco-sized pulls — set it out with tortillas, pickled red onion, sliced avocado, and a squeeze of lime and let people build their own.
- Lemon wedges and fresh cilantro are the right finish. Keep the sides low-key — roasted or grilled vegetables work best. Anything heavy or cream-based competes with the smoke.
- Store cooled salmon in an airtight container in the refrigerator for up to 2 days. The smoke flavor holds well, but texture and flavor both drop after 48 hours.
- Reheat in a covered skillet over medium-low heat with a splash of water or chicken broth. Don't microwave on high — it dries the fillet fast. Medium power, covered, 90 seconds max.
- Add chimichurri and fresh lemon after reheating, not before. Stored separately, chimichurri keeps up to 5 days in the fridge.