Grilling Salmon on a Cedar Plank Recipe
Grilled salmon on a cedar plank is an easy way to infuse a soft smoky flavor to any type of fish. Our homemade Potlatch seasoning pairs well with the salmon.
Servings: 4 people
- 16-20 ounces Salmon fillet, Skin on
- 1 tbsp Olive Oil
- 2 tbsp Potlatch Seasoning, or herb of your choice
- 1 tsp Lemon Zest, freshly grated
- 2 cups water, white wine, sake or cider, for soaking the plank
- 1 tsp sea salt
- 1 tbsp black pepper, freshly ground
Compound Garlic Butter
- 1/2 cup Butter, softened
- 1 tbsp Garlic, crushed
- 1 tsp Fresh rosemary or other herbs, finely chopped
- 1 medium Lemon, cut into wedges for the tables
Soak the cedar plank for 30 minutes and up to 2 hours by completely submerging plank in water, wine, or cider. You can use a combination of water and wine/cider. Pat dry before using.
Heat a charcoal or gas grill to about 350 F, or medium-high. While the grill is heating up make the compound butter by combining the softened butter with the garlic and herbs. Set aside.
Lightly coat the salmon with a thin layer of olive oil on each side. Place salmon skin-side down on the plank. Rub Potlatch seasoning or herbs, lemon zest, salt, and pepper into salmon to coat.
Place plank on grill and cover. Start checking for doneness after 13 minutes. Salmon is cooked through when it is uniformly pink in the center. Remove the plank and allow to cool slightly on a cutting board.
Cut the salmon into four equal pieces. Dollop each piece with compound butter and a squeeze of lemon over the top. Serve with remaining lemon wedges and butter, if desired.