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Cedar Plank Salmon Sliders Recipe

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

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings: 8
Calories: 347 kcal
Course: Main Course
Cuisine: American

Ingredients

SALMON SLIDER INGREDIENTS:
  • 2 pounds Butcher Box Atlantic salmon fillets (skin on)
  • 1 recipe Spicy Guava BBQ Sauce
  • 1 recipe Pink Pickled Onions
  • 1 recipe Quick Pickled Cucumber
  • 8 slider buns

Instructions

    Cup of Yum
  1. 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.
  1. Make sure the grill is in an open area away from brush or anything flammable and on a stable surface, like a concrete patio.
  2. 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.
  3. Wearing the charcoal mitts or gloves, carefully tip the fiery embers into the grill and spread them in an even layer.
  1. Replace the top grate over the embers and add the soaked cedar plank. Cover with the lid, making sure the vents are slightly open. 
  1. 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.
  1. 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.
  2. 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.
  3. Wearing the barbecue mitts transfer the wood plank to a heat resistant platter or cutting board to serve.
  1. Place a slider on the bun, add additional BBQ sauce and top with pink pickled onions and quick pickled cucumbers. Enjoy!

Nutrition Information

Calories 347kcal (17%) Carbohydrates 36g (12%) Protein 23g (46%) Fat 11g (17%) Saturated Fat 1g (5%) Cholesterol 62mg (21%) Sodium 408mg (17%) Potassium 1012mg (29%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 290IU (6%) Vitamin C 8.7mg (10%) Calcium 85mg (9%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 347

% Daily Value*

Calories 347kcal 17%
Carbohydrates 36g 12%
Protein 23g 46%
Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 62mg 21%
Sodium 408mg 17%
Potassium 1012mg 22%
Fiber 1g 4%
Sugar 32g 64%
Vitamin A 290IU 6%
Vitamin C 8.7mg 10%
Calcium 85mg 9%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.