This is a superb way of barbecuing fish. You’ll get all the flavour of the grill with real smoke – even if you’re cooking with gas. The trick is to keep the salmon fillet on the cedar plank the whole time, from preparation to serving.
Preparation: 15 minutes
Cooking: 40 minutes
Serves: 4 to 6
Ingredients
1kg salmon fillet
juice and zest of two lemons
splash olive oil
few sprigs fresh dill, chopped
salt and pepper to taste
1 untreated cedar plank
Preparation
:: Soak cedar plank in water for around an hour. Preheat barbecue to medium high. Remove plank from water and place salmon fillet on top (skin side
down).
:: Brush salmon fillet with olive oil and squeeze juice over salmon. Top with lemon zest, dill, salt, and pepper.
:: Place plank on the barbecue (with direct heat) and cover with the lid. Grill until salmon is cooked through the middle (about 30 to 40 minutes). To check for doneness, cut through salmon in the thickest part. The salmon should appear dull and pink and flake easily.
:: If you’re feeling adventurous you could also melt 100g butter and inject it into a lemon; grill the lemons until nicely charred; and squeeze the lemony butter over the salmon.
