My Plank Grilled Salmon literally takes no more than ten minutes to cook and is seriously the best salmon you’ll ever taste. You can use any type of salmon for this recipe, but I’ve tasted fresh and smoked salmon from right around the world…Scottish salmon in London, Alaskan salmon in Seattle and Norwegian salmon while working in Singapore. They all tasted ok and each had their highlights, but nothing as good and consistently as the Tasmanian salmon.
Grill plank cooking was a traditional American Indian method which used cedar slabs placed directly on hot coals to cook freshly caught salmon to perfection. Throughout America you’ll find most BBQ stores stock cedar planks, as well as applewood, walnut, maple and other softwoods.
Vic Cherikoff and I were experimenting with using planks cut from Australian Bluegum slabs and are off-cuts from sustainably grown and managed plantations. These are great as they don’t need soaking like softer timbers do and have multiple uses. We are still looking for a quality source of Australian Bluegum timber, so contact us if you know a reputable source.
The plank grilled salmon will have a uniquely smokey flavour from the charred planks and a little spicy heat from the Red Desert Dust. Goes well with freshly made Lemon Myrtle Mayonnaise.
- 1Ã200g (7 oz.) Tasmanian salmon fillet
- 1 cedar plank or similar (soaked)
- 1 teaspoon Red Desert Dust
- 7ml (1/2 tablespoon) macadamia nut oil
- 15ml (1 tablespoon) Lemon Myrtle mayonnaise
- pinch of salt
- sprig of coriander for garnish
- half a lemon
- If you are using a softwood like Cedar Planks ensure that you soak them for a couple of hours, otherwise when they go on the BBQ theyâll quickly burn.
- Heat the BBQ to medium heat. While you are waiting for the BBQ to heat up, lightly oil the salmon fillet with macadamia nut oil, then place on the plank. Season with the Red Dessert Dust and a little salt. You can even prepare these ahead of time and refrigerate them.
- Place the plank and salmon directly onto the grill or chargrill and cover for ten minutes. Remove the salmon from the BBQ and serve with wedge of lemon, spring of coriander. Spoon a tablespoon of the Lemon Myrtle Mayonnaise over one end of the salmon and serve with your favourite salad.
|Amount Per Recipe||%DV|
|Recipe Size 20g|
|Calories from Fat 23||68%|
|Total Fat 2.61g||3%|
|Saturated Fat 1.12g||4%|
|Trans Fat 0.0g|
|Total Carbs 3.39g||1%|
|Dietary Fiber 2.1g||7%|