Hot-Smoked Salmon Gas BBQ (Cedar Plank Option)
Hot-smoked salmon on a gas BBQ is one of those dishes that delivers serious visual impact with surprisingly little effort. Gently cured, lightly smoked, and finished over indirect heat, this method creates beautifully flaky salmon with a delicate smoky aroma and a glossy surface.
Using a two-zone setup on a gas BBQ such as the VonHaus 6+1 burner, you can control temperature precisely and avoid drying the fish. The optional cedar plank adds a subtle woody sweetness and protects the salmon from direct heat.
Most of the time in this recipe is hands-off curing. Once on the grill, the cooking process is simple and controlled.
If you’re new to smoking or indirect cooking, read our Beginner’s Guide to BBQ & Smoking (UK) before starting.
For precise temperature control, use our Smoker Time Calculator to avoid overcooking.
Prep Time
190 mins
Cook Time (hours)
Cook Time (minutes)
45mins
Servings
6
Cuisine:
British
Course:
Main
Difficulty:
Easy
Keyword:
hot smoked salmon on gas BBQ
Author:
Kitchen Sizzlers
Cooking Temp
100
Ingredients
1 side of salmon, skin-on (1.0–1.2 kg)
Dry Brine
30 g fine salt
2 tbsp maple syrup
1 tsp Dijon mustard (gluten free)
Beech or apple wood chips/chunks for smoke
1 untreated cedar plank, soaked for 1 hour (optional)
Chef’s Notes
Always check temperature in the thickest part of the fillet.
Avoid heavy smoke — salmon absorbs flavour quickly.
A pellicle (air-dried surface) is key for proper smoke adhesion.
For presentation, serve whole on the plank with lemon wedges and fresh dill.
Pairs beautifully with dill yoghurt, baby potatoes and light salads.
Leftovers are excellent in salads or flaked into pasta.
Equipment Used
- SUSTAINABLY SOURCED AND MADE IN THE USA - We take our role as stewards of this planet very seriously.
- 100% WESTERN RED CEDAR - Do not trust or cook on other types of cedar. Many leave unpleasant tastes or aromas; some are even bad for your health.
- FOR USE ON THE GRILL OR IN THE OVEN - These planks are versatile. Use on gas grills, charcoal grills or in the oven.
- CERTIFIED FOOD SAFE - Why put your food on planks that aren't?
- 5x11" 12 PACK - Perfect for 3-4 servings of salmon, chicken or other proteins.
Method
1️⃣ Dry Brine (2–3 Hours)
Mix salt, maple syrup and Dijon mustard until combined.
Rub evenly over the salmon fillet.
Cover and refrigerate for 2–3 hours.
Rinse lightly under cold water.
Pat completely dry.
Place on a rack and air-dry for 30 minutes to form a tacky surface (pellicle).
This pellicle helps smoke adhere properly.
2️⃣ Set Up the Gas BBQ
Preheat your VonHaus gas BBQ using a two-zone setup.
Outside burners on low
Centre burner off
Target temperature: 90–110°C
Add a smoker box filled with beech or apple wood.
3️⃣ Cedar Plank Option
Soak cedar plank in water for 1 hour.
Place plank on the grill for 3–5 minutes until it just begins to smoke.
Place salmon skin-side down on the plank.
4️⃣ Smoke & Cook
Place salmon over indirect heat.
Insert a temperature probe into the thickest part.
Smoke until internal temperature reaches:
50–52°C for medium
54–56°C for firmer texture
48–50°C for softer finish
Typical cook time: 30–60 minutes depending on thickness and grill temperature.
5️⃣ Optional Glaze Finish
Brush lightly with maple-Dijon during the final 5 minutes for shine.
Remove and rest for 5 minutes before serving.
Need help timing your cook?
Scan for our BBQ Smoker Time Calculator:
kitchensizzlers.com/bbq-smoker-time-calculator/