Since we’ve been in the Pacific Northwest, we’ve been LOVING all the fresh, wild salmon. We’ve used this recipe for a while and love it every time. It was our ‘company salmon’ that we would prepare for special occasions, but we’ve been enjoying it much more now that we have access to such great salmon. I wanted to share this with you since it’s a great dish to serve this summer when you are looking for a more gourmet BBQ option. It’s a fan favorite and is so good as leftovers too! We throw the leftover salmon on a bed of greens and enjoy it for lunch or dinner the next day. Give it a try and let me know what you think!
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons minced fresh chives
1 teaspoon kosher salt
½ teaspoon granulated garlic
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
¼ cup extra-virgin olive oil
1 large salmon fillet, with skin, 2 ½ to 3 pounds, about 16″ long and 3/4″ thick
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 untreated cedar plank, about 16 inches by 8 inches, submerged in water for at least 1 hour
In a blender, combine all the dressing ingredients except the oil. Mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.
Place the salmon on a rimmed baking sheet. Using needle nose pliers remove and discard any pin bones from the salmon. Season the flesh side of the salmon with the salt and pepper. Pour about half of the dressing over the flesh and use a brush to distribute it evenly.
Place the soaked plank over Direct High heat until the edges start to smoke and char, 5 to 10 minutes. Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just opaque in the thickest part and brown on the edges, 20 to 25 minutes. Remove the plank and salmon to a heatproof surface. Serve warm with the remaining dressing.
Note: The cedar plank is grilled over Direct High heat and the salmon is grilled over Indirect High heat.