Cedar Plank Grilled Salmon with Lemon Chive Butter
This Cedar Plank Salmon is subtly smoky from the fire roasted wood planks with a beautiful hit of citrus and spice from the lemon chive butter.
Servings: 4 people
- 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.