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