My youngest sister is quite the chef, and kicks our butts in all things grill/bbq related. She recently was gifted a Traeger smoker (yay to the soon to be college graduate!) and whipped up this amazing salmon dish over Memorial Day weekend.
Lemon & Dill Cedar Plank Salmon
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
- Soak the cedar plank, completely submerged (we placed a bowl on top), 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.
- While the grill is heating, mix the butter, lemon zest and juice, dill and salt/pepper.
- Generously cover salmon fillets in lemon/dill butter and top with a lemon slice.
- 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 30 minutes or until salmon is done to your liking. Garnish with fresh dill and enjoy!
Even if you aren’t a huge salmon person, this fish dish with convert you. It’s the perfect mix of citrus and herbs… and oh ya butter. Oh so good!