Quick-Cured Cedar Salmon with Charred Lemon

Gateway Green Hot Sauce pairs perfectly with this smokey and bright Salmon dish.


Our Gateway Green sauce goes perfectly with fish dishes. Here the tangy hot sauce is balanced against the charred citrus and the rich texture of the fish. The quick cure creates a firm and flakey fillet texture, while the cedar plank gives sweet and smokey notes to the fish and the charred lemon has complex brightness. Dump that Gateway Green all over it!


Quick-Cured Cedar Salmon with Charred Lemon

Serves 2-4


Ingredients

  • 1.5 lb center cut Salmon fillet - skin on

  • 2 Lemons

  • Olive Oil

  • Coarse Sea Salt

  • Freshly cracked black pepper

  • Cedar Plank

  • Parsley for garnish

Salt Curing Mixture

  • 4 TBS Kosher Salt

  • 1 TBS Sugar


Directions

  1. Place the cedar plank in a baking sheet and cover with water. Soak the plank for 1-2 hours. The absorbed water will slow the wood from burning on the grill and keep the air moist while cooking.

  2. Remove salmon from packaging and gently wash. Pat dry with paper towel. Score the flesh of the salmon with sharp knife - no deeper than 1/4 inch.

  3. Mix the salt and sugar together in a bowl. Liberally apply the salt to all sides of the salmon flesh. Leave sit for 15-20 minutes.

  4. Preheat your grill for indirect cooking on medium-high heat.

  5. Remove cedar plank from water and pat dry.

  6. Gently rinse the salt curing mixture from the salmon and pat dry. Place the salmon on the cedar plank and season with coarse salt and finely cracked pepper.

  7. Put the plank on your grill away from the direct heat. Cook the salmon for 20-30 minutes on the plank.

  8. When you have approximately 10 minutes left on the salmon, slice 2 Lemons in half and coat with olive oil. Grill the lemon halves (over the direct heat) until the fruit is charred. Move the lemons around on the grill to ensure they get all nice and blackened.

  9. Serve salmon family style on the cedar plank. Finish with course salt and a squeeze of the charred lemon juice. Garnish with parsley.

  10. Pour Gateway Jalapeno hot sauce all over your fish and enjoy!

Need A Wine Pairing? Here's what we're drinking: Hervé Villemade, What's Up Rosé (~$20)

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