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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Cedar‑plank salmon smoking gently cooks salmon at low heat while cedar bark monoterpenes impart antimicrobial smoke.
Origin: Pacific Northwest Indigenous peoples (pre-contact to present) — Pacific Coast of North America
See full technique reference →During low‑temperature smoking (70–80 °C), thujone and cineole from cedar bark volatilize and react with moisture to form phenolic compounds that coat the fish surface, lowering pH and inhibiting bacterial growth. The phenolic film also reduces oxygen penetration, slowing oxidative rancidity while preserving the fish’s raw texture.
Primary Reaction
Thermal volatilization and oxidation of cedar bark monoterpenes forming phenolic antimicrobial compounds
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