Cedar-smoked salmon

1. *untreated cedar pieces are sold by the bundle at most lumberyards and some hardware stores.
2. 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.
3. Drain.
4. Preheat oven to 450°F.
5. Place large cedar board on a foil-lined cookie sheet.
6. Seasoni 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.
7. Brush all over with butter.
8. Roasti until salmon is pink, 20-25 minutes.
9. Remove salmon from oven.
10. 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.
11. (for a more well-done fish, return wrapped salmon to oven and roast for 5 minutes).
12. Unwrap, and, when salmon is cool enough to handle, finish slicing the fish.
13. Serve steaks garnished with reserved lemon slices and fresh dill, if desired.
14. Reprinted from saveur magazine - july/aug 1996.