260
Wild Sockeye with Charred Lemon and Mustard
Beautiful wild sockeye salmon seared, then lightly smoked, with a bit lemony mustard paste, charred lemon slices, and topped with fresh basil, SO GOOD!
Servings 2
Ingredients
Lemon Mustard Paste
- 1 tsp olive oil
- 1 tbsp lemon juice (I used half the lemon for juicing half for charring)
- 1 tbsp whole grain mustard
Grilled Salmon
- 2 each salmon filets, skin on (about 6 ounces, 8 if you want a bigger piece)
- 1/2 each lemon (I used half for juicing half for charring)
- 1 pinch salt
- 1 pinch pepper
Finish
- 2 tbsp fresh basil, sliced thin
Instructions
Prep
- Put a handful or two of wood chips in water and let soak (about 30 minutes while the coals heat up.)
- Start your coals or grill to get it nice and hot, I used a charcoal grill with a direct and indirect cooking area. Remove your salmon from the refrigerator and let sit out while the coals heat up.
- Slice your basil in thin slices.
Lemon Mustard Paste
- Combine the lemon juice, mustard, and olive oil and stir thoroughly to make a nice paste.
Grilled Salmon
- Once the coals are nice and setup a direct and indirect cooking area (I just poured the coals in half the grill area).
- Slice your half lemon into medium thin slices that will hold up to a little heat on the grill.
- Rinse the salmon and pat dry. Sprinkle with a little salt and pepper.
- Rub a little oil onto your cleaned grill grate. Sear the salmon flesh side down over direct heat for about 2 minutes, until it gets a nice char.
- Meanhwhile lightly char the lemon slices over the direct heat area, about 1 minute each side to pick up a little char.
- Gently flip the salmon filets so the skin side is down over the indirect heating area. Slather with the lemon mustard paste and place a couple slices of charred lemon on top.
- Add your soaked wood chips to the hot coals and put the lid on the grill. Let cook/smoke indirectly for another 3 – 4 minutes until cooked through and skin comes away from grill easily. Remove from heat.
Finish
- Sprinkle the salmon filets with fresh basil and (optionally) a little more lemon if you want. Enjoy!