Cedar-Planked Salmon with Honey-Lime Dressing
Cedar-Planked Salmon with Honey-Lime Dressing
By Weber BBQ
Description: We aren't big on mustard so we leave it out and it still tastes great!
Ingredients:
Dressing
2 T Fresh Lime Juice
2 T Rice Vinegar
2 T Dijon Mustard
2 T Honey
2 T Minced Fresh Chives
1 t Kosher Salt
1/2 t Granulated Garlic
1/2 t Freshly Ground Black Pepper
1/4 t Ground Cayenne Pepper
1/4 C Extra Virgin Olive Oil
1 Large Salmon Fillet (with skin), 2 1/2 - 3 lbs, about 16 inches long and 3/4 inches thick
1/2 t Kosher Salt
1/4 t Freshly Ground Black Pepper
1 Untreated cedar plank (about 16 x 8 inches and at least 3/4 inches thick), submerged in water for at least 1 hour.
Directions:
1. To make the dressing: In a blender, combine 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.
2. Place the salmon on a rimmed baking sheet. Using needle nose pliers, remove and discard any pinbones 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 in evenly.
3. Remove plank from the water and place the salmon, skin side down, on the plank, place the plank over Indirect High heat. Grill until the salmon is slightly pink in the center and brown on the edges, 20 - 25 minutes. Remove the plank and salmon to a heatproof surface. Serve warm with the remaining dressing.
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
By Weber BBQ
Description: We aren't big on mustard so we leave it out and it still tastes great!
Ingredients:
Dressing
2 T Fresh Lime Juice
2 T Rice Vinegar
2 T Dijon Mustard
2 T Honey
2 T Minced Fresh Chives
1 t Kosher Salt
1/2 t Granulated Garlic
1/2 t Freshly Ground Black Pepper
1/4 t Ground Cayenne Pepper
1/4 C Extra Virgin Olive Oil
1 Large Salmon Fillet (with skin), 2 1/2 - 3 lbs, about 16 inches long and 3/4 inches thick
1/2 t Kosher Salt
1/4 t Freshly Ground Black Pepper
1 Untreated cedar plank (about 16 x 8 inches and at least 3/4 inches thick), submerged in water for at least 1 hour.
Directions:
1. To make the dressing: In a blender, combine 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.
2. Place the salmon on a rimmed baking sheet. Using needle nose pliers, remove and discard any pinbones 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 in evenly.
3. Remove plank from the water and place the salmon, skin side down, on the plank, place the plank over Indirect High heat. Grill until the salmon is slightly pink in the center and brown on the edges, 20 - 25 minutes. Remove the plank and salmon to a heatproof surface. Serve warm with the remaining dressing.
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
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