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Salmon with Gremolata

Weber’s Ultimate Grilling™ by Jamie Purviance

  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    15 to 30 min.

Ingredients
Instructions

the Ingredients

Salmon Gremolata

Gremolata Sauce

  • ¼ cup extra-virgin olive oil
  • Finely grated zest of 1 orange (about 1 tablespoon)
  • 2 tablespoons fresh orange juice
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon capers, rinsed and drained
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Spice Rub

  • ½ teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme, crushed between your fingertips
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 1 skin-on center-cut salmon fillet, 1½ to 2 pounds and ¾ to 1 inch thick, pin bones removed
  • 2 teaspoons extra-virgin olive oil

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Submerge the cedar plank in water and let soak for at least 1 hour and up to 1 day. This step is important, as it prevents the wood from catching on fire. Use a medium bowl filled with water or a couple of cans of beer to weight the plank down.
  • For the sauce, whisk together the oil, orange zest, and orange juice in a small bowl. Stir in the cilantro, capers, salt, and pepper. Set aside.
  • In a small bowl combine all the rub ingredients and mix well. Place the salmon, skin side down, on a work surface. Coat the salmon flesh with the oil and season evenly with the rub.
  • Prepare the grill for direct cooking over medium-high heat (400° to 450°F). Brush the cooking grates clean. Drain the cedar plank. Place it over direct heat and close the lid. When the plank begins to smoke and toast, after 3 to 10 minutes, use long-handled tongs to turn it over. Slide the salmon, skin side down, onto the toasted side of the plank.
  • Grill over direct medium-high heat, with the lid closed, until the salmon is cooked to your desired doneness, 15 to 30 minutes (depending on the thickness) for medium rare (125° to 130°F on an instant-read thermometer or Weber Connect). temperature. To serve, transfer the fillet on the plank to a heatproof surface. Cut crosswise into four portions and serve with the sauce.

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