Plank-grilled Salmon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g salmon fillet (s)
- 1 lemon (s), untreated
- salt and pepper
- Oil for brushing
Print Recipe
Pin Recipe Instructions
- Place two untreated cedar planks (each approx. 1 cm thick) in the water for at least an hour. Weight down so that they are properly underwater.
- Clean the salmon fillet and cut into 4 slices. Salt, pepper and brush with oil. Cut the lemon into thin slices and top the salmon with it.
- Bring a grill with a lid to the highest heat. Drain the wooden boards and place them on the grill. Close the lid of the grill. After a minute, turn the boards over, place the salmon slices on top and reduce to medium heat. Close the lid of the grill again.
- The salmon is lightly smoked and steamed at the same time and is cooked after approx. 10 - 20 minutes (depending on the thickness). The boards should burn in the process - and can be used again as long as board is still available.
- This type of preparation is very common in the American Northwest. At Indian festivals, the salmon is tied to watered boards and then leaned against a campfire. American cooking sites offer a multitude of variations, e.g. marinated with soy sauce and brown sugar (then search under planked salmon). Alder and apple are also suitable as wood.
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