Grilled Salmon on a Cedar Plank with Citrus
This recipe grills salmon on a cedar plank over sliced grapefruit and fennel, coats it in beet powder for vibrant color, and finishes it with a hot honey drizzle.
Servings: 4
Calories: 115kcal
Ingredients
- 4 3-4 oz salmon fillets skin on
- 1 grapefruit sliced into thin rounds
- 1 fennel bulb stems removed and sliced into rounds
- 1 tsp Kosher Salt
- 1 tbsp Spiceology Purple haze spice blend
- 1 tsp hot honey
Instructions
- Soak your cedar planks for 20 minutes to an hour.
- Preheat your grill by making a two-zone fire. To do this, place your hot charcoal on one side of the grill, creating a direct and indirect heating zone.
- Place the grill grates back on top.
- Adjust the grill vents and cover the grill so it can preheat to 375 degrees F.
- Meanwhile, remove the planks from the water and pat dry.
- Place the sliced grapefruit down the center of the planks.
- Place the salmon, skin side down, over the sliced citrus.
- Season with a pinch of salt and a heavy coating of the Purple Haze spice blend.
- When the grill has preheated, carefully place the cedar planks over the cooler side of the grill.
- Cover the grill and allow the salmon to cook for 10 -15 minutes until it flakes easily with a fork or reads 140°F with a digital meat thermometer.
- Using a spatula, carefully, remove the planks from the grill.
- While the salmon rests, drizzle it with the hot honey and serve immediately right off the planks.
- Season with a pinch of salt and pepper if desired, and a pinch of microgreens or chopped parsley if you’re feeling fancy.
- For added flavor, serve with turmeric aioli.
Nutrition
Serving: 1serving | Calories: 115kcal | Carbohydrates: 11g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 634mg | Potassium: 572mg | Fiber: 3g | Sugar: 7g | Vitamin A: 834IU | Vitamin C: 27mg | Calcium: 49mg | Iron: 1mg