This recipe grills salmon on a cedar plank over sliced grapefruit and fennel, coats it in beet powder for vibrant color, and finishes it with a hot honey drizzle.
This show-stopping grilled salmon dish is cooked to perfection on a cedar plank with bright grapefruit slices underneath. Vibrant beet powder gives this easy seafood recipe a gorgeous ruby hue, while a drizzle of hot honey adds a touch of sweetness.
Looking for an incredibly unique and eye-catching grilled salmon dish?
You’ve found it with this showstopping cedar plank preparation. This isn’t just ‘grilled salmon‘. It’s an easy recipe with an eye-catching pop that will make you feel like a 5-star chef!
We start by layering fresh grapefruit and fennel slices directly on the cedar plank to infuse citrusy notes into the fish as it cooks. The salmon fillets are then seasoned with a vibrant beet powder rub for an incredibly vivid red color.
Once grilled to perfection over the smoldering cedar, the salmon emerges burnished with deep red beet tones and delicate smoky flavors from the plank. To make it extra special, we drizzle hot honey overtop for a sweet-heat finish that cuts through the richness.
This recipe is as much a feast for the eyes as it is for the tastebuds! We provide all our tips for preventing sticking, achieving ideal smoke penetration, and knowing when your beet-crusted salmon has reached perfect doneness. Get ready to impress with this vibrant, multi-dimensional grilled salmon centerpiece.
Ingredients
- ▢ 4 3-4 oz salmon fillets skin on
- ▢ 1 grapefruit sliced into thin rounds
- ▢ 1 fennel bulb stems removed and sliced into rounds
- ▢ 1 tsp Kosher Salt
- ▢ 1 tbsp Spiceology Purple haze spice blend
- ▢ 1 tsp hot honey
Instructions
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Soak your cedar planks for 20 minutes to an hour.
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Preheat your grill by making a two-zone fire. To do this, place your hot charcoal on one side of the grill, creating a direct and indirect heating zone.
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Place the grill grates back on top.
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Adjust the grill vents and cover the grill so it can preheat to 375 degrees F.
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Meanwhile, remove the planks from the water and pat dry.
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Place the sliced grapefruit down the center of the planks.
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Place the salmon, skin side down, over the sliced citrus.
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Season with a pinch of salt and a heavy coating of the Purple Haze spice blend.
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When the grill has preheated, carefully place the cedar planks over the cooler side of the grill.
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Cover the grill and allow the salmon to cook for 10 -15 minutes until it flakes easily with a fork or reads 140°F with a digital meat thermometer.
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Using a spatula, carefully, remove the planks from the grill.
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While the salmon rests, drizzle it with the hot honey and serve immediately right off the planks.
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Season with a pinch of salt and pepper if desired, and a pinch of microgreens or chopped parsley if you’re feeling fancy.
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For added flavor, serve with turmeric aioli.