Soak cedar planks in water for 30 minutes.
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
|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
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.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 95mg
- Sodium: 160mg
- Total Carbohydrates: 1g
- Protein: 23g