Plank Grilled Salmon
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g salmon fillet (s)
- 2 pinch (s) sea salt
- 2 pinch (s) pepper, colored, from the mill
- 1 lemon (s)
- 1 teaspoon lemon zest
- 500 ml white wine, dry
- 1 tablespoon olive oil
- 1 tablespoon honey
Print Recipe
Pin Recipe Instructions
- A grill plank and charcoal are required.
- The grill plank must be soaked in a mixture of white wine and water 12 hours before use. It must be completely under water, so this e.g., weight down with a mug.
- Divide the salmon into four slices, then marinate for about 20 minutes in a mixture of lemon juice, honey, pepper and salt.
- Fire up and preheat the kettle grill as you know it. Place the watered grill plank on the wire rack for about two minutes to heat it up. Using a brush, thinly coat the grill plank with olive oil on the smooth upper side and then place the salmon fillets on top. Close the lid. After 15 - 20 minutes, depending on the thickness, the salmon is done and has a great smoky aroma.
- Sprinkle with a little freshly ground pepper and salt and some lemon zest and serve immediately.
- We had asparagus with it.
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