Wild Sockeye with Charred Lemon and Mustard

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!
Course Main Course
Keyword lemon mustard salmon
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 2
Author Ian Wickman

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!

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