Saumon cuit sur planche de cèdre (Zalm van de cederhouten plank)

Ingrédients

• 1 salmon fillet with skin (± 600–800 g)
• 1 tbsp olive oil
• Salt and pepper
• 2 tbsp honey or maple syrup
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 clove garlic (finely chopped)
• 1 tsp lemon juice
• 1 tsp fresh dill (optional)
• 1 cedar plank (soaked in water for at least 1–2 hours)
• Lemon wedges

Préparation

1. 1

   Step 1: Prepare the cedar plank Submerge the cedar plank completely in water and let it soak for at least 1–2 hours.This prevents the plank from burning and ensures controlled smoke development.Step 2: Prepare the salmon Pat the salmon dry and rub lightly with olive oil. Season with salt and pepper.Meanwhile, mix the ingredients for the glaze/marinade.Brush the top of the salmon with some of the marinade.Step 3: Prepare the BBQPreheat the BBQ to 180–200°C for indirect heat.👉 Make sure to avoid direct-heat zones. Place the plank indirectly on the grates.Step 4: Cook the salmon on the plank Place the soaked cedar plank on the BBQ until it starts to smoke lightly (this usually takes a few minutes).Then place the salmon on the plank (skin-side down).Close the lid and let the salmon cook.Halfway through you can brush again with the glaze.The salmon is done at a core temperature of:50–52°C → juicy and slightly pink55°C → fully cooked but still tenderStep 5: Rest (5 min)Remove the plank from the BBQ and let the salmon rest briefly.Serving Cedar Plank Salmon (Zalm van de cederhouten plank)Serve straight from the snijplank or carefully slide the salmon onto a plate.Garnish with:fresh dill or parsleylemon wedgesoptionally an extra drizzle of the glaze