Cedar-Planked Salmon with Dill Butter

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 60 min · Fish · pescatarian, gluten-free, keto, low-carb, high-protein

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Ingredients

• 3/4 lb salmon fillet, skin on
• 1 cedar grilling plank
• 1 1/2 tbsp, softened unsalted butter
• 3 tbsp chopped fresh dill
• 1 lemon
• 1 clove garlic
• 1/2 tbsp light brown sugar
• 1/2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Submerge the cedar plank in water for at least 30 minutes, an hour if you have it, weighted down with a can so it stays under — a dry plank catches fire instead of smouldering.
2. Mash the softened butter with the dill, the grated garlic and the zest of the lemon, and keep it cool.
3. Heat the grill to medium, around 375 to 400°F, with the lid down.
4. Pat the salmon dry, rub it with the olive oil and season with the brown sugar, salt and pepper.
5. Set the wet plank straight on the grate and close the lid for 3 to 4 minutes, until it crackles and gives off smoke, then flip it and lay the salmon skin-side down on the hot side.
6. Close the lid and cook 20 to 25 minutes, keeping a spray bottle of water nearby in case an edge of the plank flames, until the thickest part reads 145°F and the flesh flakes.
7. Slide the plank off the grill, dot the fillet with the dill butter, squeeze the lemon over it and let it sit 5 minutes before cutting into portions.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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