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Print Recipe
Prep Time 2 hours
Cook Time 15 minutes
Wine Esporão Portugese Sémillon, Gewürztraminer, Riesling
Servings 4 people

Equipment

  • A Big Green Egg or other type of kamado
  • Cedar wood plank
  • grater
  • garlic presser

Ingredients
  

Marinade

  • 2 tbsp olive oil
  • 1 tbsp rice vinegar
  • ½ tbsp sesame oil
  • 1 tbsp soy sauce (Tomasu)
  • 2 tsp honey
  • 2 tsp white miso paste
  • 1 cm piece of ginger
  • 1 clove garlic

And furthermore

  • 500 gr salmon (skin on)
  • 1 spring onion
  • sesame seeds

Sides

  • and think of some sides you'd like (e.g. paksoi, garden peas, rice)

Instructions
 

Marinate

  • Marinate the salmon by mixing all the ingredients for the marinade (grate the peeled ginger and press the garlic clove), putting the salmon skin side down in a baking dish and spooning over the marinade. Put it in the fridge for 2 hours (but if you only have one, it will still taste great!).

Prep the green egg

  • Prep the green egg and heat it to 175℃. Make sure you cast iron grill is in it already.

Salmon

  • Put (a) cedar wood plank(s) on the green egg (on the grill) for 2-3 minutes to let the planks preheat a bit.
  • Then put the salmon (skin side down) on the planks, close the kamado and let it cook for about 15 minutes.
  • In case you'd double the size of the salmon because you're hosting more people, don't double the cooking time, but make it about 20 minutes. You want the inner temp of the salmon to be about 55 degrees.

Sides

  • This goes well with some paksoi and garden peas, also you could add some jasmin rice, or even fries if you like. In any case, this would be the moment to prep any sides.

Serving

  • Cut the spring onions in ring and serve the salmon with some spring onions and sesame seeds.