Salmon fillet with salt and herb crust on cedar grilling plank

Prep Time:

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Cook Time:

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Cooling Time:

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Servings:

Ingredients

4 EL olive oil
1/2 TL Dijon mustard
2-3 EL mixed herbs
some lemon zest and lemon juice
4 salmon fillets with skin
SALDORO SEA SALT
kettle grill with temperature display
Cedar wood grilling plank

Instructions

Place the cedar plank in water overnight.
For the marinade, stir in the oil, mustard, herbs, lemon zest and lemon juice.
Wash the salmon and pat dry.
Prepare the grill for indirect grilling (2 zones), place the plank over the direct heat until it smokes and crackles. Then place it in the indirect zone.
Place salmon fillets on the plank with the skin side down, season with SALDORO sea salt, drizzle with a portion of marinade and cook with the grill lid closed at approx. 180 °C on the indirect heat for approx. 12-16 minutes.
Garnish the salmon fillet with remaining marinade and serve with herb butter and baguette, as desired.

Our recommendation:

SALDORO^® sea salt medium coarse Shaker 200 g

SALDORO medium coarse sea salt with no additives. The sea salt comes from mediterranean salt gardens. The medium grain size is pourable and contains no additives. Contained in a high-quality box dispenser, it is ready to serve on any occasion.

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