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Lemon & Dill Salmon on a Cedar Plank

Posted by Mary M. on June 2, 2014

 Lemon & Dill Salmon on a Cedar Plank

What makes salmon melt in your mouth even faster than it already does?

Butter.

No surprise, right? Furthermore, it's a savory butter that has been softened and blended with the classic flavors of lemon and dill. And to make sure that all that bright creamy-herby goodness didn't drip away, we locked it in by grilling the salmon on one of tree's greatest gifts: the cedar plank. 

This arborous tool is the gift that keeps on giving. Cedar planks are reusable! As long as the plank doesn't get completely charred you can rinse off any food particles with water (don't use soap!!) and throw it on the Traeger at 350 degrees F for 10-15 to sanitize it, if you're concerned. Let the plank dry completely before storing it away and sand it down, if needed. (If you haven't been getting multiple uses out of your cedar planks you are robbing yourself!)

It's dill-icious!! (Sorry, we couldn't resist.)

LEMON & DILL SALMON ON A CEDAR PLANK

PREP TIME: 10 minutes
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Alder
SERVES: 4

INGREDIENTS

4 salmon fillets, skin removed
2 tablespoons butter, softened
1/2 teaspoon lemon zest (about 1/2 of a lemon, zested)
1 teaspoon lemon juice
2 teaspoons freshly chopped dill or 1 teaspoon dried dill
1/4 to 1/2 teaspoon salt, to taste
Freshly cracked black pepper, to taste
Lemon slices and fresh dill, for garnish
1 food-grade cedar plank

PREPARATION

Start by soaking the cedar plank, completely submerged, in water for at least 2 hours, ideally overnight.

When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F, lid closed, for 10 to 15 minutes.

Meanwhile mix together the softened butter, lemon zest, lemon juice, dill, salt and pepper.

If you're working with a whole side of salmon, rinse it, skin it, remove any pin bones and cut it into fillets.

Generously slather the top of the salmon fillets with the lemon/dill butter and top with a slice of lemon.

Put the cedar plank on the hot grill grate and let it sit, with the lid closed for 3 minutes.

Flip the plank over and place the salmon fillets on the hot plank with what would have been the skin side facing down.

Cook for 15 to 20 minutes, for a medium-rare salmon, or until the salmon is done to your liking.

Pull the cedar plank off the Traeger and if you like, serve straight from the cedar plank. Garnish with some fresh dill and enjoy!

Lemon & Dill Salmon on a Cedar Plank

Lemon & Dill Salmon on a Cedar Plank

PRINTABLE RECIPE:

Lemon Dill Cedar Salmon Recipe.docx (11.77 kb)