Healthy salmon gets a zesty kick with a peppery crust and homemade fresh salsa. The salmon is grilled on an untreated cedar plank on your gas BBQ for a great smokey flavor. The cedar plank also makes it easy to grill fish without any concerns about it falling apart or sticking to the grill.
Tip: Experiment with different types of wood planks for subtle changes in the smokey flavor. Alder, apple, cherry, maple, and oak are all good options – just be sure that the wood is completely untreated.
Ingredients
- 1 skin-on salmon side, about 1 kg (2 1/4 lbs.)
- 1 untreated cedar plank larger than the fish (approximately 30 – 38 cm long x 18 cm wide)
- Lemon wedges for serving
Marinade
- 1 TBS mixed peppercorns (black, white, green, pink), crushed
- 1/2 bunch fresh dill, finely chopped
- 3 TBS light brown sugar, packed
- 1 TBS salt
Salsa
- 3 medium slightly firm tomatoes, finely diced (heirloom, Roma, yellow pear, etc.)
- 1/2 cucumber, diced
- 2 chopped scallions (white and light green parts)
- 1 fresh red chile, seeded and finely chopped
- 1 fresh small Jalapeño pepper, seeded and finely chopped (optional, for spicier salsa)
- 1 handful fresh dill, finely chopped (optional)
- 1 TBS extra virgin olive oil
- 2 tsp red wine vinegar
- Salt to taste
- Fresh ground black pepper to taste
- Twist of fresh lime (optional)
Instructions
- Prepare the marinade by mixing the ingredients well. Coat the flesh side of the fish with the marinade, wrap tightly in plastic, and refrigerate for 1 – 2 hours minimum (as long as overnight).
- Soak the cedar plank in water for 1 – 2 hours. It should smoke on the BBQ, but not catch on fire!
- Heat up your gas BBQ for indirect cooking over low heat (120° – 150° C).
- Set the cedar plank on the gas BBQ on the indirect heat side. Place the unwrapped salmon on the plank with the flesh side up. The salmon is grilled over indirect low heat for about 1 hour with the lid closed. The fish is ready when an instant read thermometer reaches a temperature of 57° C in the thickest part of the salmon. Be sure to remove the cedar plank from the BBQ when the salmon is ready so the plank does not burn.
- While the salmon is on the BBQ, prepare the fresh salsa. Simply combine the ingredients in a medium mixing bowl and season with salt and fresh ground pepper. Squeeze in a few drops of fresh lime juice if desired.
- Present the salmon on the cedar plank for a rustic style or transfer it to an oval serving platter. Serve the fresh salsa and lemon wedges on the side and enjoy!
