Smoked salmon on the BBQ or Big Green Egg! We bet you never knew smoked salmon could taste as good as this! Drop by our showroom at 320 Home Street to talk to our grilling experts and learn how the BBQs and smokers we sell can help turn you into a smoked salmon master chef!
1/3 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice (from about 2 lemons)
6 cloves of garlic, peeled, smashed, and finely chopped
2 tablespoons finely chopped fresh mint, or the contents of 2 mint or chamomile mint tea bags
2 teaspoons smoked paprika
1/2 teaspoon of sea or kosher salt
1-1/2 to 2 pounds center-cut salmon, with or without skin
  • Place the cedar plank in a shallow baking dish, cover with cool water, and soak for at least 30 minutes.
  • In a small bowl or liquid measuring cup, whisk together the olive oil, lemon juice. garlic, mint, paprika, and salt.
  • Place the salmon in a deep dish or large zip-top freezer bag. Pour the marinade over the fish, cover or seal, and refrigerate for at least 30 minutes, or up to 2 hours.
  • Preheat the grill to medium-high. Place the salmon skin side down on the cedar plank, discarding any remaining marinade.
  • Place the plank on the grill, lower the grill lid, and grill until the salmon is cooked through, about 15 to 20 minutes.
  • Using a large spatula, carefully transfer the plank to a platter.
  • Serve immediately.
Stacks Image 119

T R I - C O U N T Y .. B R I C K