Cedar-Style Salmon with Lemon Asparagus

     Prep Time: 10 Min. 
     Cook Time: 10 Min. 
     Servings: 4 People 
     Difficulty: Easy 

INGREDIENTS:

Open Grates

• Salmon fillets
• Lemon halves

Cast Iron Griddle

• Asparagus
• Optional extra lemon slices for serving

Ingredients

• 4 salmon fillets, skin-on
• 1 bunch asparagus, trimmed
• 2 lemons
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt
• Black pepper
• Fresh parsley or dill for serving

INSTRUCTIONS:

1. Preheat the grill with the open grate side hotter than the griddle side. Lightly oil the griddle surface.
2. In a small bowl, mix 1 tablespoon olive oil, Dijon, honey, garlic powder, paprika, 1/2 teaspoon salt, and a few cracks of black pepper.
3. Pat the salmon dry and coat the top and flesh sides with the glaze. Drizzle the asparagus with the remaining olive oil and season with salt and pepper.
4. Place the salmon skin-side down on the open grates over medium heat. Place halved lemons cut-side down near the salmon.
5. Put the asparagus on the cast iron griddle and cook, turning occasionally, until lightly blistered and just tender.
6. Cook the salmon mostly on the skin side until it releases easily, about 5–7 minutes depending on thickness. Flip for 1–2 minutes to finish.
7. If needed, close the lid for 1–2 minutes at the end to gently finish the salmon without drying it out.
8. Serve the salmon with the griddled asparagus and grilled lemon squeezed over the top. Finish with parsley or dill.