Cedar Plank Salmon | Compound Butter

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout offers a similar texture and flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup provides sweetness with a unique flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be more accessible and last longer.

Soften the butter by leaving it out on the drain board for the day.

In a mixing bowl, combine softened butter, dill, minced garlic, lemon zest, kosher salt, and black pepper.

Mix the ingredients together until well combined.

Lay the mixed compound butter on saran wrap and wrap it up tightly.

Refrigerate the wrapped butter to cool and firm up.

Submerge cedar planks in water and soak for at least 1 hour to prevent burning.

Lightly season the salmon fillets with kosher salt, cracked black pepper, and smoked paprika.

Prepare the grill: for charcoal, separate coals into two sides with space in the middle; for gas, turn off the center burner.

Place the soaked cedar planks on the grill and heat for 3-5 minutes until they begin to smoke.

Flip the cedar planks over and place the salmon fillets on top, skin-side removed for better flavor.

Cook the salmon until it reaches an internal temperature of 135°F or until flaky.

Serve the salmon with grilled lemon and compound butter on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens