If you’ve never mixed the flavors of hibiscus and salmon, you’re missing out. This recipe is easy to make, but it’s sure to impress dinner guests. It’ll be one of your go-to salmon recipes in no time!
Total Time: 30 minutes
Servings: 4
Ingredients:
Glaze
- 1 Hibiscus Tea Bag
- 1 cup Hot Water
- 3/4 cup Sugar
Salmon
- 2 5×11″ Cedar Planks
- 2 Fillets Sockeye Salmon
- Salt and Pepper
Gremolata
- 1/4 cup Parsley
- 1/2 Lemon
- 1 tsp. Garlic
Chef's Tip
Hibiscus adds a nice fruity note to the salmon’s flavor and the glaze really complements the fish’s natural characteristic color.
Directions:
Glaze
- Infuse the hot water with the tea leaves for 5 minutes. Remove the tea bag.
- Place the tea in a pot with the sugar and cook down until syrupy, about 5 minutes. Set aside to cool.
Salmon
- Soak the planks in warm water for 15 minutes, preheat the grill or oven to 450°F.
- Remove any remaining pin bones from the fish.
- Brush on some of the glaze and season well with salt and pepper.
- Place the salmon on the soaked planks.
- Set the planks in the grill or oven and cook for 15 minutes or until done, brushing on more glaze every 5 minutes.
Gremolata
- Zest the lemon and finely chop the parsley.
- Add the garlic (finely minced) and a pinch of salt. Mix to combine.
- Serve the salmon on the planks, drizzle with a little more glaze and sprinkle on some gremolata.
*Keep a spray bottle of water handy in case of flare-ups.
Used in this recipe:
