Prepare all ingredients for the warm smoked salmon. Place the cedar plank in the water for at least 30 minutes. If possible, place the cedar plank in the water the night before.

Prepare the barbecue at 185 gr. C. with the direct method.

For the marinade of the warm smoked salmon, finely chop the fresh dill. Combine the finely chopped dill with honey, Dijon mustard, lime juice, garlic powder, black pepper and chipotle pepper in a bowl. Mix this with a whisk to a smooth marinade. Then pour the olive oil into the marinade and stir well with the whisk until all the olive oil has been absorbed by the marinade.

Check the salmon side for bones, if necessary remove these. Brush the salmon side generously with the marinade on one side with a baking brush.

After at least 30 minutes, remove the cedar plank from the water. Place the cedar plank on the grill over the direct area and close the grill lid. Wait for the cedar plank to smoke. In the meantime, cut the lime into thin slices.

When the cedar plank smokes, turn it over. Divide the lime slices over the salmon side which is coated with the marinade. Place the salmon side with the marinade side up on the cedar board. Close the lid of the barbecue and smoke the salmon side for about 25 minutes to a core temperature of 52 g. C. so that it is still beautiful pink inside.

Remove the warm smoked salmon on the cedar plank from the barbecue when it reaches a core temperature of 52 g. C. has reached. Serve the warm smoked salmon on the cedar plank along with the remaining marinade.

Look here for more fish recipes: https://www.melebest.com/fish-dishes/

Have fun barbecuing.