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Hardwood planked salmon
Serves 6 Starters and mains
Ingredients
- handful fresh herbs (such as rosemary, thyme, oregano, sage)
- 1 fennel bulb, sliced
- 1kg side of salmon, skin on
For the basting sauce
- 250g butter juice
- 2 lemons
- 1 garlic clove, crushed
Method
Heat the barbecue, setting it up for indirect cooking. The charcoal should be on one side, using a quarter of the grill space. Lay an untreated hardwood plank on a flat surface. Spread out the herbs and fennel slices on the plank, then lay the salmon on top. You can put it either skin side down for more smoky flavour, or flesh side down if you like it more herby and crisp. Season with salt and pepper.
Lightly hammer 5–8 non-galvanized long nails through the flesh and into the plank underneath, spread them out so they all equally support the salmon.
Position the plank on the far side of the barbecue, leaning upwards, to gently cook – use a brick or log to support it if necessary – and move the plank around during cooking to cook the salmon evenly.
Melt the butter with the lemon juice, crushed garlic and salt and black pepper, and use to baste the salmon a few times as it’s cooking. It may take upwards of an hour – or longer still – so check the progress by probing the thickest part of the flesh. When it hits 60C the salmon is ready to serve.
This recipe featured in the June 2022 issue of Food and Travel. To subscribe, click here.
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