Description
A smoky, flavorful salmon grilled on a cedar plank, infused with woodsy aroma and finished with a rich garlic-herb butter. This elegant yet simple dish is perfect for outdoor cooking and dinner gatherings.
Ingredients
Scale
- 1 cedar plank (soaked in water for at least 1 hour)
- 2 pounds salmon fillet, skin on
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Lemon wedges, for serving
Instructions
- Preheat grill to medium heat (350–375°F). Place soaked cedar plank on grill for 2–3 minutes until it begins to lightly smoke.
- Pat salmon dry with paper towels. Rub fillet with olive oil, salt, pepper, and lemon juice.
- In a small bowl, mix softened butter with garlic, parsley, and dill. Set aside.
- Place salmon skin-side down on the hot cedar plank.
- Cover grill lid and cook for 15–20 minutes, or until salmon reaches an internal temperature of 125–130°F for medium doneness.
- During the last 5 minutes of cooking, spread herb butter over the top of the salmon.
- Remove salmon carefully from the grill and let rest 5 minutes.
- Garnish with lemon wedges and serve immediately.
Notes
- Soak cedar plank for at least 1 hour to prevent burning.
- For stronger smoky flavor, soak plank in apple cider or wine instead of water.
- Use a thermometer to avoid overcooking salmon.