BBQ Seafood is not something we do a lot of here at Moonshine BBQ HQ, but we always think we should make more of it when we do! This cedar plank salmon is one of the best ways to cook fish in your BBQ, with a subtle woody flavour and smoke added to the delicate taste of the fish.
You can use a wide range of flavours to go with the fish, but make sure there’s at least some salt and pepper, and some fresh herbs in it.
- Two large salmon fillets, deboned and skinless
- 4 cups water
- 1/2 cup sugar
- 1/3 cup salt
- Cracked pepper
- Fish Rub (We use Moonshine BBQ Fish Rub – coming soon!)
- Lemon, half sliced and juice of other half
- Handful of green beans, trimmed
- Handful of baby spinach leaves
- 1 tomato, cut into wedges
- Haloumi, sliced
- 3 TBS Olive Oil
- Clove of garlic, crushed
- Bunch of Fresh dill
Cedar Plank Salmon Method
- Create a brine using 4 cups of water, 1/2 cup sugar, 1/3 cup salt and cracked pepper.
- Stir until salt and sugar are dissolved and add the fillets to the brine. Cover and refrigerate for two hours or overnight
- Soak your cedar planks in water for 30 minutes and prepare your smoker using indirect heat to 350F
- Remove the fish from the brine, pat dry and season with rub
- Pre-heat your cedar planks, spray with a little olive oil and add the fish on what would be the skin side down
- Add lemon slices on top and close the lid. You can also add a little thyme if you wish.
- After 20 minutes, check for internal temp. You want to be aiming for between 130 – 140F depending on how you like your fish
- Remove once happy with the temperature and rest covered.
- Prepare you salad by putting beans in boiling water for three minutes, drain and refresh in cold water
- Mix with the tomato and spinach leaves
- Make dressing from crushed garlic, juice of half a lemon, olive oil and chopped dill
- Grill haloumi and combine the salad