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Earlier today I was talking to somebody about my blog and she asked me, “What was your passion before you found grilling?” I only had a second to think before I answered and I told her that my real passion was the same before and after I found grilling. I’m a Mom first and I have always loved cooking for my kiddos and feeding them super tasty and healthy food. Grilling didn’t take the place of that desire, it just made that part of my life easier. That’s really one of the reasons I took the leap and started my own blog. I wanted to share how helpful my grill has been in simplifying meal time! I love quick dinners (and hate clean-up) and nothing can make a fast meal with less dishes than my grill.
We do a lot of simple lean grilled proteins during the week, usually with some variation of roasted veggies, and call it dinner! This recipe for Cedar Plank Grilled Salmon with Lemon Chive Butter comes together in 2 minutes and then it’s on the grill until meal time. I serve straight from the grill, no pans required, and we’ve got a happy family! My kids are obsessed with salmon and will eat a whole filet as long as I’ve got some sliced lemon for them to squeeze on top.
This Cedar Plank Grilled Salmon is subtly smoky from the fire roasted wood planks (you can find them here or I got mine at Target) with a beautiful hit of citrus and spice from the lemon chive butter. It is rich without being too heavy and perfect for a leftover salmon salad the next day.
Cedar Plank Grilled Salmon with Lemon Chive Butter
- 1 filet wild caught salmon skin on
- kosher salt to taste
- freshly ground black pepper to taste
- 4 tbsp salted butter softened
- 1 lemon, zested then cut into wedges
- 1 tbsp chives minced
- 2 cedar planks soaked
- At least 2 hours before grilling, soak your cedar planks in water. This will prevent the wood from burning on the grill.
- When ready to cook, start your grill and set the temperature to medium high. You are looking for a grill temperature of around 400 degrees.
- Check your salmon for any remaining bones that may have been missed by the butcher and season liberally with kosher salt and cracked black pepper.
- Remove the planks from the water and shake off any excess moisture. Place the planks directly on the grill grates end to end and lay the salmon on top of them. Grill for 15-20 minutes (up to 25 depending on the thickness of the filet) or until the flesh is opaque and flakes with a fork.
- While the salmon cooks, prepare the lemon chive butter. In a small bowl, add the lemon zest, chives, and butter and mix with a spoon until well combined. Place small spoonfuls across the top of the salmon just before removing it from the grill.
- Transfer from the planks to a large cutting board. Serve immediately with the sliced lemon wedges.