Soak cedar planks in water for 30 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
We can't get enough of this recipe. Grilling the salmon on the cedar plank creates a smoky and deep flavor that you can't get anywhere else. Top the salmon with some citrus-chive butter for extra buttery flavor.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Culinary Tours salted butter, softened | ||
| 1 tbsp. shallot, finely chopped | ||
| 1 tbsp. fresh chives, finely chopped | ||
| 1 tsp. orange zest | ||
| 2 tsp. fresh orange juice | ||
| 4 (4-to-6-oz. each) frozen sockye salmon fillet portions, thawed | ||
| Hy-Vee Mediterranean sea salt and black pepper, freshly ground, to taste | ||
| Green onions, sliced, for garnish |
Things To Grab
- 2 cedar grilling planks
- Charcoal or gas grill
- Meat thermometer
Directions
Stir together butter, shallot, chives, and orange zest and juice; set aside.
Preheat a charcoal or gas grill for direct cooking over medium heat. Place soaked planks on hot grill for 5 minutes or until lightly smoking, turn once.
Place salmon portions, skin side down, on cedar planks, Grill 15 to 20 minutes or until fish flakes easily with a fork (145 degrees). Top each portion with citrus butter. Season to taste with salt and pepper and, if desired, garnish with green onions.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 95mg
- Sodium: 160mg
- Total Carbohydrates: 1g
- Protein: 23g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 60%
0%
Potassium 10%