CEDAR-PLANKED SALMON WITH LEMON-DILL BUTTER
4 skinless salmon fillets, preferably center-cut (6/8 ounces each)
8 tablespoon(s) (1 stick) butter - at room temperature
2 tablespoon(s) chopped fresh dill
1/8 Traeger Salmon Shake (or substitute salt and freshly ground black pepper)
1 untreated cedar plank (approximately 16x8 inches), soaked in water to cover for 1 hour, then drained
Wash the lemon, and cut it in half through the equator. Slice one-half into thin slices with a sharp knife and reserve (discard stem end). Remove the yellow zest from the other half with a knife or vegetable peeler and finely mince, or use a zester. Squeeze the juice from the zested half, discarding any seeds.
Make the Lemon-Dill Butter: In a small mixing bowl, combine the butter with the lemon zest, 1 tablespoon of lemon juice, the dill, and 1-1/2 teaspoons Traeger Salmon Shake or 1 teaspoon of salt and 1/2 teaspoon freshly ground black pepper. Set aside or cover and refrigerate if not using immediately. (The Lemon-Dill Butter can also be frozen for up to 6 months.)
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Put the cedar plank directly on the grill grate. Set the temperature to 350 degrees F and preheat, lid closed, for 20 minutes.
Remove any pin bones from the salmon fillets (you can feel the bones with your fingertips) with tweezers or needle-nosed pliers. Season the salmon fillets on both sides with Traeger Salmon Shake or salt and freshly ground black pepper. Arrange the fillets on the plank, and top each fillet with a slice of lemon. Cook, lid closed, for 25 to 30 minutes, or until the salmon is opaque and flakes easily when pressed with a finger. Top each fillet with a pat of Lemon-Dill Butter. Carefully transfer the fillets to a platter or plates and serve immediately.
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