Will's Horseradish Encrusted Salmon

Will's Horseradish Encrusted Salmon for Two

A healthy and tasty meal that can be done on a Weber Grille with indirect heat, or in an oven in a baking dish with a little bit of a lemon juice/water mixture in the dish. 


1 - 12 to 14 oz Salmon filet
3 tablespoons Atomic Brand Garlic Roasted Horseradish
2 tablespoons butter
2 tablespoons chopped garlic
1 tablespoon lemon juice
1/2 teaspoon Tabasco sauce
1 tablespoon dill weed
1/8 cup chopped cilantro

In a small sauce pan, combine the butter, chopped garlic, lemon juice and Tabasco sauce and cook until the butter is melted.  Mix well.  Set aside and let cool.

When butter mixture cools sufficiently (about 10 to 15 minutes) pour over the top of the salmon.  Sprinkle the dill weed over the salmon.    Place salmon in a container that you can close.  Let sit in refrigerator for 1 to 3 hours.

If available, soak a cedar plank in water for 30 to 60 minutes before cooking.

Just before cooking, spread the horseradish evenly across the top of the salmon filet.

Place the briquettes around the outside of the Weber grille for indirect cooking.  Place a pan of water in the middle and start the charcoal.

When the temperature hits 325-350 (F), place the salmon on the wet cedar plank (or directly on the grille if plank is not available) directly above the water pan.

Cook for 30 to 35 minutes at 325 (F) to 350 (F).  Remove from grille and/or plank when finished.  Cut in two to desired size (you can remove the skin at this time, but it's not necessary).  Garnish with chopped cilantro.