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Plank Grilled Salmon with Tomato-Fennel Relish

While the Paleo lifestyle encompasses so much more than just the food, the fact is, there are some amazingly delicious Paleo recipes—which can make getting, and staying, healthy all that much easier. Not to mention tastier! Click here to find more Paleo recipes and discover just how flavorful eating healthy can be!

This post is brought to you by Paleo Magazine, which provided advertising support. Photo Credit: Savannah Wishart Photography.



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Plank Grilled Salmon with Tomato-Fennel Relish

Recipe Notes

  • Advance Prep: 20 minutes
  • Active Prep: 30 minutes
  • Yield: Serves 4

Ingredients

For the Relish

  • 3 medium Roma tomatoes, seeded and diced
  • ½ cup finely chopped fennel
  • 1 small shallot, finely chopped
  • 1 teaspoon finely chopped fresh thyme
  • 1 garlic clove, finely grated or minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Sea salt and black pepper, to taste

For the Salmon

  • 1 cedar plank for grilling, soaked in water for 2 hours
  • 1 (1-1/2–2-lb) salmon fillet, skin removed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dried Italian seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon sea salt

Recipe Steps

1: In a bowl, combine all of the ingredients for the relish. Set aside.

2: Heat a grill to medium. Place the pre-soaked cedar plank on the grill for 5 minutes. Meanwhile, combine the olive oil, mustard, Italian seasoning, paprika and salt in a small bowl. Brush the mixture onto the salmon fillet (the originally skinless side).

3: Place the salmon on the cedar plank, seasoned side facing up. Cover and grill for 20–30 minutes, or until the salmon is pink and flakes when brushed with a fork.

4: Serve with the relish.