Sunny Cedar-Plank Salmon

The first beautiful sunny day of the year is just around the corner and of course the Grill Guru is eager to be fired up. After all, what’s better than making the most of that very first day of sunshine? This recipe is perfect for your first outdoor meal of the season: light, quick, and guaranteed to be a hit.

140–160°C

30 mins

Ingredients

For the salmon:
± 800 g salmon fillet, skin on
1 (organic) lemon
2 tbsp olive oil
1 tbsp honey or maple syrup
Fresh dill, to taste
Salt & freshly ground black pepper

For the sauce:
200 g Greek yogurt
½ cucumber (grated and drained/squeezed)
1 tbsp lemon juice
Salt & freshly ground black pepper
Optional: a little garlic or dill, to taste

Equipment:
Cedar wood plank

Preparation

Soak the cedar plank in water for at least 1 hour before lighting the BBQ.

Preheat the kamado to 140–160°C using indirect heat. Meanwhile, pat the salmon dry. Mix the olive oil, honey, lemon zest, salt, and pepper. Brush the salmon with the mixture and top with lemon slices and fresh dill. Place the salmon skin-side down on the plank and put the plank with the salmon directly on the BBQ. Close the lid and cook for about 25–30 minutes without turning. The salmon is ready when the inside is still slightly translucent.

While the salmon is cooking, mix all the ingredients for the sauce. Serve the salmon on the plank with baby potatoes or bread, extra lemon wedges, and the sauce. Optionally, grill some summery vegetables like green asparagus or fennel alongside—it’s guaranteed to leave you wanting more!

Note: If you use individual salmon portions instead of a whole side, the cooking time will be shorter. Aim for an internal temperature of 50–52°C.