Although it is more traditionally associated with North American cuisine, using cedar planks to grill whole salmon sides on the BBQ adds a distinctive smoked-wood flavour to the fish. The method involves placing the salmon fillets on soaked cedar planks for a taste twist (and super easy cleaning as a bonus).
You can also skip the cedar planks and grill on the side of the BBQ using the spice mix below or by omitting the sugar in favour of an easy dry mix, which features coriander powder for a zingy note and cayenne pepper for a subtle touch of heat.
Ingredients for 4-6 main portions:
- 1x whole salmon side (1-1.5kg)
- 50 g brown sugar
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli flakes
- 1.5 teaspoons onion powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 lemon cut in slices
Method:
1. Soak the cedar planks in water for at least 2 hours before grilling.
2. Fire up your BBQ and preheat it to a medium temperature.
3. In a small bowl, mix the sugar, spices, and salt.
4. Place your salmon skin-side down on a chopping board. Pat it dry with kitchen paper before brushing it with olive oil. Sprinkle the spice mix on top and rub it in well.
5. Place the cedar planks on the grill and cover for a couple of minutes before laying the salmon on top of the planks.
6. Close the lid again and let it cook for about 15-20 minutes (depending on the salmon's thickness) or until it's cooked through (it will easily flake with a fork when done) and the desired texture is achieved. For best results, aim to maintain the heat at 200°C. There’s no need to turn the salmon over, as it will release itself from the grill when the skin crisps up.
7. Gently transfer the salmon back to the chopping board or serving plate before adding lemon as garnish. Serve with a green salad and, if desired, a side sauce like cooling avocado salsa.
7. Enjoy!
