Cedar-plank grilled salmon, with method adapted from HeyGrillHey.com
- 1 piece of salmon, about 1 lb
- Salt and pepper
- 1 cedar plank
- 1/2 C (1 stick) butter
- zest of 1/2 lemon
- 2 Tbsp chopped fresh dill
- 2 hours before cooking, soak your cedar plank in a bowl of warm water.
- Preheat your grill. Use Billows and Smoke X2 to get the temperature to 375°F (191°C). Keep the grill lid closed.
- Season your salmon—somewhat generously—with salt and pepper.
- Lay the salmon on the cedar plank and probe it with a 2.5″ needle probe.
- Place the probed salmon on the plank in the grill and close the lid.
- Set the high-temp alarm on the meat channel of your Smoke X2 to 125°F (52°C).
- While the salmon cooks, prepare your compound butter by mixing the butter, lemon zest, fresh dill, and some black pepper to taste together. You can do this in a mixer or just mash it all together with your hands. Set aside at room temperature.
- When the high-temp alarm sounds, verify the doneness with your Thermapen ONE. Make sure no part of the salmon is cooler than 125°F (52°C).
- Dot the salmon with the softened compound butter (you won’t use all of it), remove it from the grill, and serve it up!
Note: how to cook cedar plank salmon in the oven
If you want to cook this dish but don’t have a grill, no problem. Prepare the plank and the salmon exactly as you would for the grill, but cook it in a 375°F (191°C) oven. Place the plank on a rimmed baking sheet to prevent any stray juices from dripping in your oven.