Summary

Ingredients

• 1 kg salmon fillet (s) with skin
• salt and pepper

For the marinade:

• 1 tablespoon Dijon mustard, grainier
• 1 tablespoon honey
• 0.5 teaspoon ½ garlic powder, possibly
• 0.5 teaspoon ½ paprika powder
• 2 sprigs dill, plucked, possibly
• 1 teaspoon sea salt
• 1 lime (s), untreated, the zest and juice it
• 100 ml rapeseed oil
• possibly lime (s), halved slices

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Instructions

1. Wash the salmon with skin and pat dry. Cut into portions by cutting down to the skin but not through the skin. Season all sides with salt and pepper.
2. Prepare the kettle grill for indirect grilling with 2 temperature zones: one with charcoal for heat and one without charcoal.
3. Place the cedar smoking board directly on the grill grate above the charcoal. Heat to 180–200°C (360–392°F) until it smokes and crackles, about 2–3 minutes. Slide the board to the indirect zone (without charcoal) and place the salmon skin-side down on the board.
4. Close the grill lid and grill for 15–20 minutes until the salmon reaches an internal temperature of 62°C (144°F) at its thickest point or until egg white begins to ooze from the sides. If using a pocket thermometer, check the temperature after 10–12 minutes. Open the lid as little as possible.
5. Use a spatula to remove the salmon from the board; it should release easily from the skin.