Everything tastes better with bacon, right? Well, this recipe is no exception to the rule. Our Wood-fired Pecan and Bacon Crusted Salmon served with the yummiest of lime sauces is sure to please even the most discerning pit master.
- 2 lbs. of salmon filet quartered
- 1/2 cup seasoned bread crumbs (Panko may be substituted)
- 1/8 cup fresh parsley (chopped)
- 1/4 cup pecans (chopped)
- 1/4 cup cooked bacon crumbles
- 1/4 cup parmesan, Romano and asiago grated cheese blend
- Kosher salt (to taste)
- Fresh cracked pepper (to taste)
- 4 tablespoons unsalted butter
- 1/2 cup honey
- 2 tablespoons packed brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoon fresh ginger (minced)
- 1 large lime (zested and juiced)
- 4 tablespoons cornstarch
- 1 large lime (quartered)
- 1 tablespoon fresh ginger (minced)
- 1 large lime (zested and juiced)
We are going to start with the lime sauce. In a medium saucepan, add your honey, soy sauce, brown sugar, ginger, lime juice, lime zest and cornstarch. Bring your mixture to a boil. Then reduce the heat and cook on low until the mixture start to thicken. Remove from heat and pour it into individual dipping cups. Serve with the salmon.
As you can imagine, with ingredients like honey, soy sauce, brown sugar and the rest, your lime sauce isn’t going to be green. It may not be too pretty, but the taste is well worth it. Your family will ask for more.
Infuse the cedar planks with lime and ginger for extra flavor with this trick. Take a lime, quarter it and put it in a glass. Add ginger and use a wooden spoon or a muddler to crush together (Mojito style). Add the mixture to warm water in a shallow dish. Now add your planks making sure they are completely submerged in the water. You may need to use a weight to keep them under the water line – a coffee cup should work just fine. Set the planks to the side and allow them to soak for about an hour.
Set-up your Goldens’ Cast Iron Cooker for indirect heat with our Cast Iron Divider Plate according to the cooker configuration on this page. Bring the temperature of your cooker to 400 degrees and then bring the temperature back down to 350.
While your planks are soaking, let’s get started on the pecan and bacon crust.
In a food processor, coarsely grind all your dry ingredients.
Once your planks have soaked, pull them from the pan and pat them dry. Dredge your salmon filets with your pecan and bacon mixture and place them skin-side down on the cedar planks.
Before you add your salmon the cooker, try to push some of your charcoal over to one side more than the other. Place the planked salmon on the cooler side of the grill grate. Cook for about 10 minutes or until the internal temperature of the fish reaches 145 degrees. Remove the salmon from the grill, plate it, and then let it rest. Serve.
Cedar planks are a quick and easy way to infuse food with a wonderful smoky flavor. When cooking on planks, keep a water bottle on hand should the plank catch on fire. Did you know you can reuse cedar planks? If you still have wood left (charred is still okay), clean the cedar plank with soap and water, pat dry and store in a cool, dry area. When it is time to grill again, re-soak the plank in an herb infused water solution and start cooking.
