Give salmon a tang
This ultimate salmon barbecue recipe uses a centuries-old method originating from the US when Native Americans cooked salmon on Cedar wood.
Four salmon fillets (180 gram each) Two lemons 1/2 cup fresh dill 1/4 cup shallots 1 clove crushed garlic 1 green onion Cedar planks Barbecue seasoning or pepper Sea salt 1. Soak the Cedar planks in water for at least 1 hour.
2. Chop and mix together the dill, shallots, garlic and onion. 3. Preheat the grill to high. 4. Sprinkle the salmon with the seasoning and/or pepper.
5. Chop and mix together the dill, shallots, garlic and onion and spread generously over the flesh side (not skin side) of each fillet.
6. Season soaked planks with sea salt (not too much, just as if you were seasoning the fish itself) and place on the grill, close the lid and heat for 3 to 5 minutes until they start to crackle and smoke.
7. Carefully lift the lid and place the salmon fillets on the now hot planks, skin side down.
8. Close lid and plank-bake the salmon for 12 to 15 minutes (less if you like it underdone).
9. Squeeze lemon over the fillets.
10. Remove the planks from grill and transfer the salmon to a serving platter. Dave Kerr of Pumice restaurant shares his tips and some recipes now that summer is in full swing and barbecue season is upon us.
First, be prepared and have a plan.
Most barbecues are about getting a bunch of friends together, so don’t be afraid to tell your friends what to bring. You don’t want to be that barbecue with tons of sausages and lamb chops and no salad.
My top tips for flawless barbecuing
1. Quality not quantity: Pick two or three meats and get approximately 100/150 grams of each meat per person.
2. Rubs and seasoning: Use rubs to flavour your meats instead of marinades. They’re less mess and less likely to set fires!
3. Use the lid: Start off with a nice hot barbecue, seal the meats and then turn the barbecue down low and use the lid to control the heat. It’s like finishing the cooking in an oven. The result is nice even cooking.
4. Timing: Think about how long meats take to cook and cook the quick things last. Put chicken on first and then, as you’re about to serve, quickly throw the prawns on, since they’ll only take a minute. Everything’s finished at the same time and served nice and hot!
5. Resting: Always rest your meats before serving. It keeps the juices in. Rest meats on a warmed platter next to the barbecue or on the rack shelf away from direct heat to prevent it from continuing to cook.
The top mistakes most people make:
1. The barbecue is too cold or too hot: Always allow time to heat your barbecue up before cooking, but don’t get it too hot. Burnt to a cinder isn’t crunchy and nice.
2. Being unprepared: No gas, dirty barbecue . . . there’s nothing worse than having to clean a barbecue before you use it.
3. Degree of cooking: Red meats and seafood generally need a lot less cooking time than people think.
4. Cross contamination: Be careful with the handling of cooked and raw meats. Always keep them separate.
5. Drinking too much: Barbecues are generally very social, so don’t be the one being too social and then opening the lid to discover that everything has turned to charcoal. Disaster!
Yum: Salmon is perfect for the barbecue.
Can’t beat a barbie: Always rest your meats before serving. It keeps the juices in.