Cedar-Plank Grilled Salmon with Lemon-Dill Butter

Ingredients

• 700 g skin-on salmon fillet
• 0,5 cup unsalted butter, softened
• 3 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 cloves garlic cloves, minced
• 1 tbsp extra-virgin olive oil
• 0,5 tsp smoked paprika
• 1 tsp kosher salt
• 0,5 tsp cracked black pepper
• 1 unit cedar grilling plank

Instructions

1. 1

   Submerge a food-grade cedar plank in cold water and weigh it down with a can; soak for at least 1 hour to prevent flare-ups.

2. 2

   In a small bowl, mash together softened butter, chopped dill, lemon zest, Dijon mustard, minced garlic, and a pinch of salt until smooth and evenly speckled green.

3. 3

   Scrape the compound butter onto plastic wrap, roll into a log, and chill in the freezer for 15 minutes to firm up.

4. 4

   Preheat the grill to medium-high, around 400°F (200°C), keeping one side slightly cooler for indirect heat.

5. 5

   Pat the salmon fillet completely dry, then rub with 1 tbsp olive oil and season generously with salt, pepper, and a pinch of smoked paprika.

6. 6

   Place the soaked plank directly over the flames for 3-4 minutes, until it begins to crackle and release fragrant smoke, then flip it charred-side up.

7. 7

   Lay the salmon skin-side down onto the hot plank, close the grill lid, and cook for 12-15 minutes, until the flesh flakes gently with a fork and reaches 125°F (52°C) internally.

8. 8

   Slice the compound butter into coins and lay them across the hot salmon so they melt into glossy, herby pools.

9. 9

   Squeeze fresh lemon juice over top, garnish with extra dill fronds, and serve directly on the plank for a dramatic presentation.