Make grilled lemony salmon with Christian

Make grilled lemony salmon with Christian

Based on 8 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"I prepare the salmon in the video above in a grill pan on the stove, but the recipe is also wonderful for grilling outdoors. The cedar wood wraps enhances the barbecue flavor and create a slightly sweet, smoky aroma. You can find them online or, if you’re lucky, in a well-stocked supermarket. If you don’t have them on hand, the salmon can be grilled or roasted without them. Of course you can also leave out the small pan I use to trap the smoke. The honey mustard sauce comes together super quickly, so you can grill, stir, and eat right away."

Difficulty

Easy 👌

Ingredients

2Servings
2 sheets
cedar grilling wraps
400 g
salmon fillets
500 g
green asparagus
2 cl
Cointreau
4 sprigs
dill
2 tbsp
honey
2 tbsp
Dijon mustard
1 tbsp
grainy mustard
1
lemon
vegetable oil (for frying)
salt
MetricImperial

Utensils

bowl (large), knife, cutting board, fine grater, kitchen twine, tongs, frying pan (large), frying pan (small), pastry brush

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How-To Videos

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

how-to-prepare-green-asparagus

How to prepare green asparagus

how-to-zest-citrus-fruits

How to zest citrus fruits

foolproof-salmon

Foolproof salmon

Nutrition per serving

Cal698
Fat42 g
Protein48 g
Carb31 g
  • Step 1/3

    Add the cedar grilling wraps to a large bowl, cover with water, add Cointreau, and let soak for approx. 20 min. Cut the ends off the asparagus and halve them. For the sauce, finely chop the dill. Mix honey, dill, and mustard in a bowl and season with a little salt.
    • 2 sheets cedar grilling wraps
    • 2 cl Cointreau
    • 500 g green asparagus
    • 4 sprigs dill
    • 2 tbsp honey
    • 2 tbsp Dijon mustard
    • 1 tbsp grainy mustard
    • salt
    • bowl (large)
    • knife
    • cutting board

    Add the cedar grilling wraps to a large bowl, cover with water, add Cointreau, and let soak for approx. 20 min. Cut the ends off the asparagus and halve them. For the sauce, finely chop the dill. Mix honey, dill, and mustard in a bowl and season with a little salt.

  • Step 2/3

    Cut the lemon in half. Cut one half into slices or quarters, grate the zest from the other half and set aside. Halve the salmon, season with salt and sprinkle the lemon zest on top. Now wrap the salmon fillet in the cedar sheets and tie closed kitchen twine. Heat a grill pan to high heat. Drizzle the surface with a little oil. Add the salmon package to the pan and cover with a smaller pan to capture the smoke. Cook for 3-5 min on one side (this depends on the size of your salmon piece, watch the recipe video above for tips), then flip and cook a further 3-5 min. Remove salmon once it’s cooked through.
    • 1 lemon
    • 400 g salmon fillets
    • vegetable oil (for frying)
    • salt
    • fine grater
    • kitchen twine
    • tongs
    • frying pan (large)
    • frying pan (small)

    Cut the lemon in half. Cut one half into slices or quarters, grate the zest from the other half and set aside. Halve the salmon, season with salt and sprinkle the lemon zest on top. Now wrap the salmon fillet in the cedar sheets and tie closed kitchen twine. Heat a grill pan to high heat. Drizzle the surface with a little oil. Add the salmon package to the pan and cover with a smaller pan to capture the smoke. Cook for 3-5 min on one side (this depends on the size of your salmon piece, watch the recipe video above for tips), then flip and cook a further 3-5 min. Remove salmon once it’s cooked through.

  • Step 3/3

    Brush the asparagus with a little oil and salt. Add to the same pan the salmon was cooked in, tossing well until cooked through but al dente, approx. 3 min. Remove salmon from the package, serve with asparagus, and garnish with the dill mixture and lemon slices. Enjoy!
    • pastry brush

    Brush the asparagus with a little oil and salt. Add to the same pan the salmon was cooked in, tossing well until cooked through but al dente, approx. 3 min. Remove salmon from the package, serve with asparagus, and garnish with the dill mixture and lemon slices. Enjoy!

  • Enjoy your meal!

    Make grilled lemony salmon with Christian

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