Barbecue Salmon on Cedar Wood with Potato Quiche

5 from 6 votes
Prep Time 25 minutes
Cook Time 55 minutes
Rest Time 1 hour
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 216 kcal


For the salmon:

  • 1 kg Salmon fillet
  • 3 tbsp Cane sugar
  • 1 Pr Salt
  • 1 Pr Pepper
  • 2 tbsp Maple syrup
  • 2 tbsp Lime juice
  • 2 tbsp Orange juice
  • 5 tbsp Soy sauce
  • 1 tbsp Olive oil

For the potato quiche:

  • 1 tsp Butter
  • 500 g Waxy potatoes
  • 230 g Rye flour type 1050
  • 125 g Cold butter
  • 2 Pc. Eggs
  • 1 Pr Salt
  • 150 g Creme fraiche Cheese
  • 200 g Mozzarella
  • 0,5 Bd Chives
  • 1 Pr Rosemary



  • Soak the cedar plank weighted down in cold water overnight.
  • On the following day, mix maple syrup, lime juice, orange juice, soy sauce, olive oil, salt and pepper to a marinade. Brush the salmon with the marinade several times and let it steep for 30 minutes.
  • Take the board out of the water and place the marinated salmon on it with the skin side down. Carefully sprinkle the cane sugar over the fish.
  • Then prepare the grill. Place the salmon on the board and close the grill lid. Grill the fish for 20 minutes.
  • For the potato quiche, cook the potatoes as jacket potatoes, peel them, let them cool and cut into small cubes.
  • For the dough, put flour, butter (in cubes), an egg and salt in a bowl and work into a dough. Chill for about 30 minutes.
  • Grease the quiche molds with butter, roll out the dough, place in the molds and press a small edge into place. Spread the potatoes on the dough.
  • Mix the creme fraiche with an egg, salt, chopped chives and chopped rosemary and pour over it.
  • Dice the mozzarella and distribute it on the quiche molds. Bake in a preheated oven at 175 degrees for about 35 minutes. Serve warm.


Serving: 100gCalories: 216kcalCarbohydrates: 14.1gProtein: 11.1gFat: 12.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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