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Plank smoked salmon steaks with rosemary, garlic and lemon oil
Salmon is a delicate fish that does well when lightly smoked and gently seasoned.
YIELDS
6
Ingredients
- 4 salmon steaks
- 2 tablespoons rosemary, chopped
- 1 tablespoon shallots
- 1 teaspoon lemon peel, chopped
- 1 tablespoon garlic
- 3/4 cup grapeseed oil
- 1 whiskey barrel plank or cedar plank
Directions
- If needed - soak your plank in water for store-bought recommended time.
- Soak the butcher twine in oil for 10 minutes.
- To make it easy to shape your steaks into medallions, keeping the skin intact, trim a small piece of salmon meat off of one leg of the salmon steak. Take that salmon meat and place it in the centre of the salmon. Tuck up the other leg and use the skin to pull the circle closed and nestle all of the meat together. Use the oil-soaked twine to tie the medallion together.
- Repeat until all four steaks are tucked and tied.
- Combine all of the rosemary oil ingredients into a bowl and mix well
- Pre-heat the grill to 375° F
- Brush the plank with the rosemary oil. Place salmon on the plank and brush with rosemary oil.
- Close the lid and allow the salmon to cook and smoke for approximately 10 to 12 minutes or until your fish is cooked to your liking.
- Serve on a smokey plank warm. Enjoy!
