Grilled Cedar Plank Salmon with Lemon Chive Butter
This grilled cedar plank salmon is subtly smoky from the fire roasted wood planks with a beautiful hit of citrus and spice from the lemon and chive butter.
Servings: 4 people
Equipment
- 2 cedar planks soaked
Ingredients
- 1 filet salmon filllet wild caught, skin-on
- Kosher salt to taste
- cracked black pepper to taste
- 4 Tablespoons salted butter softened
- 1 lemon zested then cut into wedges
- 1 Tablespoon fresh chives minced
Instructions
- Soak. At least 2 hours before grilling, soak your cedar planks in water. This will prevent the wood from burning on the grill.
- Preheat. When ready to cook, start your grill and set the temperature to medium-high heat. You are looking for a grill temperature of around 400 degrees F.
- Season. 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.
- Grill. 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 minutes depending on the thickness of the filet) or until the flesh is opaque and flakes with a fork.
- Make the butter. While the salmon cooks, prepare the lemon and 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.
- Enjoy. Transfer from the planks to a large cutting board. Serve immediately with the sliced lemon wedges.
Nutrition
Calories: 109kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 101mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 389IU | Vitamin C: 15mg | Calcium: 11mg | Iron: 1mg