I like to grill, period. One thing I’ve always wanted to do is grill cedar-plank anything, so when we were at World Market the other day I picked up a pack of cedar planks so I could make cedar-plank grilled salmon. Thanks to my trusty ‘Weber’s On the Grill’ app (worth the $) and the blog the Kitchn I found a solid recipe and proper cooking instructions.
I am personally not a huge cooked fish fan but I must say this is a great recipe, the fish was great and I could put this dressing on anything. I highly recommend this recipe to anyone.
It should be noted that as the title of the recipe is ‘honey lime’ you would think that limes would be used but thanks to a major brain cramp on my part I used lemon instead of lime but the fish and sauce still tasted great.
2 tbsp lemon juice (or you can try limes…)
2 tbsp rice vinegar
2 tbsp dijon mustard (I used horseradish mustard because it was there)
2 tbsp honey
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground pepper
1/4 tsp cayenne pepper (add more if you like heat, I will next time)
1/4 cup extra-virgin olive oil
1 lb salmon, skin on
1. An hour prior to grilling soak the cedar planks in water for the full hour so they smoke nicely on the grill.
2. As the cedar planks soak, combine the first 8 ingredients in a bowl (everything but the olive oil and salmon) and whisk until fully blended.
3. While whisking, slowly pour in the olive oil and continue to stir until everything is fully incorporated.
5. Lay the salmon out on a cutting board and be sure to remove any pinbones. Brush the salmon with the dressing and let it sit while the grill is preheating (5 minutes or so).
6. Let the grill heat to 450° then place the cedar planks directly on the grill for a 5 minutes. This will allow them to start smoking/charring. Add the fish and lower the temp so you get a steady 400º. Be sure to keep the lid closed and let the smoke get into the fish.
7. Let the fish cook for 6 minutes then open the grill and brush the dressing on the fish.
8. Close the grill and let the fish cook for another 12 minutes.
9. Carefully remove the fish from the planks (without the fish falling apart) and transfer to a heat-resistant plate.
10. Remove the skin, add some more dressing and plate.
The fish was served with white rice from the steamer and had the dressing drizzled on over it.
Since this recipe was adapted from the Weber app and the Kitchn blog I pretty much laid out exactly what I did so there isn’t much to add except for the fact that chives would be a good addition to the dressing and the fish would also go good with glazed carrots or other veggies.