For the salmon:
1 Side of salmon, skin left on
For the marinade:
Zest of 1 lemon
Juice of ½ lemon
2 tbsp white wine
4 tbsp finely chopped dill
Good pinch caster sugar
Freshly ground black pepper
Untreated cedar wood plank soaked in cold water overnight
- Ensure the cedar plank has been soaking overnight in cold water. This will prevent the wood from burning.
- Pin bone the salmon and trim away any excess fat.
- Double line a tray with cling film. Place the salmon fillet skin side down onto the tray.
- Mix the ingredients for the marinade together in a small bowl and rub into the salmon. Wrap tightly with the cling film and marinate in the fridge for 30 minutes.
- When ready to cook, unwrap the salmon and place skin side down onto the soaked cedar board. Place the board in the centre of a barbecue on indirect heat (grill) and cook for approximately 25 minutes, checking after about 18 minutes. The fish is cooked when the flesh is uniformly pink in the centre.
- Flake the salmon just above the skin, the flesh will come off very easily and the skin will be left behind on the plank.
Recipe kindly supplied by Lisa Goodwin-Allen, Executive Chef at Northcote.