Summary

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

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Instructions

1. A grill plank and charcoal are required.
2. 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.
3. Divide the salmon into four slices, then marinate for about 20 minutes in a mixture of lemon juice, honey, pepper and salt.
4. 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.
5. Sprinkle with a little freshly ground pepper and salt and some lemon zest and serve immediately.
6. We had asparagus with it.