Sunday afternoon with friends. What’s not to like?

I defrosted a giant piece of salmon that was calling me from the fridge. It needed to be eaten, I think. So … we invited some friends and I prepped the salmon using the following straight forward rub.

About 2 hours before cooking, I placed a cedar wood plank in water to let it soak in.

I used olive oil, lemon grate, the juice as well, and a nice bunch of dill. Some salt and pepper to the taste and I rubbed in the salmon with it, about 30 minutes before it is ready to go on the grill, and placed it in a ziplock in the fridge.

Not longer then 30 minutes, as the acid from the lemon will cook the salmon before it even touches the grill.

Fired up the Q again, and made it steaming hot.  Placed the coals in the middle and placed the salmon on the cedar plank straight in the middle.

It only takes about 15 minutes for a salmon this size and I checked the core temperature to see if it was ready. I used 45 degrees Celcius as core temp. Personally I would have taken it off a little earlier, but the guests really loved it.

My wife made a nice sauce with dill and yoghurt (300gr quark, 4 tablespoons of sugar, 2 tablespoons of dyon mustard, 2 tablespoons of regular mustard 100 ml oliveoil and some dill).

I warmed up some turkish breads in the remaining heat of the BBQ.

Lovely with a nice glass of white wine and enjoyed best with friends.