Cedar Planked Salmon with Lemon-Dill Butter and Gri

Name: Cedar Planked Salmon with Lemon-Dill Butter and Grilled Rainbow Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces Cedar Planks (I Get Mine From Outdoor Gourmet); 1 stick Butter; 6 whole Rainbow Carrots, Sliced Thinly; 2 dashes Olive Oil; 1 Tablespoon Maple Syrup; 2 whole Lemons, Juiced And Zested, Divided; ⅛ cups Sprig Dill; 2 whole Large Salmon Fillets; Sea Salt And Pepper; 1 loaf Italian Or Cuban Bread, Sliced Thickly For Texas Toast

Servings: persons

1
Soak cedar planks in water for AT LEAST 30 minutes, preferably one hour.
2
You need to soak them so they dont catch fire on the grill.
3
While the cedar is soaking, go ahead and take your butter out so it will get to room temperature so you can make the lemon dill compound butter.
4
Chop the carrots lengthwise into 1/4 inch thick pieces.
5
Drizzle the carrots with olive oil, then add sea salt and pepper.
6
Drizzle the maple syrup onto the carrots.
7
Toss the carrots so they are coated evenly.
8
Next, take your butter and mix it with the juice of half a lemon and a large sprig of dill.
9
Add approximately 2 teaspoons of lemon zest.
10
Mix with a blender or chopper to disperse evenly.
11
Add sea salt to taste.
12
Preheat the grill to medium, about 350 degrees F. Prepare coals or gas burners for indirect heat.
13
Place the cedar planks on the indirect heat and close the lid.
14
Let them sit until they begin to smoke, about 1520 minutes.
15
Generously coat the salmon pieces with the lemon-dill butter.
16
Add a lemon slice or two to the top.
17
Add sea salt and pepper on both sides.
18
Add the salmon to the cedar planks (on indirect heat) and close the lid of the grill.
19
After about 5 minutes, add the carrots to the direct heat side of the grill.
20
Let the salmon grill until the internal temperature reaches 135 degrees F. The salmon will be done when the meat will flake easily with a fork; this should take about 20 minutes (give or take).
21
When the fish starts to look done, add your Texas toast pieces that have also been generously slathered with the compound butter.
22
They will be done with they have grill marks on both sides.

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pieces Cedar Planks (I Get Mine From Outdoor Gourmet), 1 stick Butter, 6 whole Rainbow Carrots, Sliced Thinly, 2 dashes Olive Oil, and more.

Yes, Cedar Planked Salmon with Lemon-Dill Butter and Grilled Rainbow Carrots falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cedar Planked Salmon with Lemon-Dill Butter and Grilled Rainbow Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions