Cedar-Planked Salmon With Seasoned Lemon Butter
This recipe features a flavorful and aromatic grilled salmon dish that is sure to impress your guests. The combination of tangy lemon zest, savory grilling rub, and a rich seasoned butter adds a delicious burst of flavor to the tender salmon fillets. Cooked to perfection on a cedar plank over a medium grill, this dish is both easy to prepare and visually stunning. The result is a mouthwatering meal that will delight your taste buds and leave you craving more. Perfect for a special occasion or a casual outdoor gathering, this grilled salmon with seasoned butter is a true crowd-pleaser.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) unsalted butter, at room
- temperature
- 1 1/2 Tbs. poultry and fish grilling rub
- Finely grated zest of 1/2 lemon
- 3 to 4 lb. salmon fillet, skin intact
- 2 Tbs. potlatch seasoning
- 1/2 lemon, thinly sliced
Instructions
- In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 1 minute. Add the grilling rub and lemon zest and beat until well blended, about 1 minute more. Spoon the butter mixture onto a sheet of waxed paper and form into a log about 1 inch thick. Twist the ends to seal the butter, then wrap in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
- Soak a cedar plank in water for at least 20 minutes or up to 4 hours.
- Prepare a medium fire in a grill. Have ready a spray bottle of water to extinguish any flare-ups on the plank. Bring the seasoned butter to room temperature.
- Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle. Rub the skinless side of the salmon with the potlatch seasoning. Place the salmon, skin side down, on the plank and arrange the lemon slices on top of the sh. Close the lid and grill until the salmon is cooked through, 8 to 10 minutes.
- Transfer the plank with the salmon to a heatproof platter, or carefully transfer the salmon directly to a warmed platter. Cut as much of the seasoned butter as desired into slices 1/4 inch thick and place on the salmon, reserving any remaining butter for another use. Serve immediately.
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