Special thanks to our friends at www.Weber.com for permission to use this recipe as our 2024 World of Barbecue series features Canadian favourites throughout July. Original recipe by Jamie Purviance.
- Serves – 4 People
- Prep Time – 20 Minutes
- Grilling Time – 15 to 30 Minutes
THE INGREDIENTS:
BUTTER
- 4 tablespoons unsalted butter, softened
- 1 tablespoon finely chopped dill
- 1 teaspoon finely grated lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
OIL
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons light brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon finely grated lemon zest
- ½ teaspoon freshly ground black pepper
- 1 skin-on center-cut salmon fillet, (1½ to 2 pounds) (3/4 to 1¼ inch) thick, pin bones removed
- 1 lemon, thinly sliced, seeded.
SPECIAL EQUIPMENT
- 1 untreated cedar plank, 12 to 15 inches long and about 7 inches wide
- instant-read thermometer
INSTRUCTIONS
- In a small bowl combine all the butter ingredients and mash together with a fork to mix well. Place the butter on a piece of plastic wrap. Roll up the plastic to form the butter into a cylinder, (1 to 1¼ inch) thick in diameter. Refrigerate for at least 1 hour to firm up. Cut into (1/2 inch) disks and bring to room temperature before serving.
- In a rectangular baking dish filled with water, submerge the cedar plank. Weigh the plank down with cans and let soak for at least 1 hour.
- In a small bowl combine all the oil ingredients.
- Place the salmon, skin side down, on a work surface. Score the salmon without piercing the skin into 4 serving pieces. Brush the salmon flesh with about three-quarters of the oil.
- Prepare the grill for direct cooking over medium-high heat (475° to 525°F).
- Brush the cooking grates clean. Drain the cedar plank. Place it over direct heat and close the lid. When the plank begins to smoke and toast, after 3 to 10 minutes, use long-handled tongs to turn it over. Slide the salmon, skin-side down, onto the toasted side of the plank. Arrange the lemon slices over the salmon and lightly brush the slices with the remaining oil.
- Grill over direct medium-high heat, with the lid closed, until an instant-read thermometer inserted in the thickest part of the salmon registers 125° to 130°F (or your preferred doneness), 15 to 30 minutes for medium-rare, depending on the thickness.
- To serve, transfer the fillet on the plank to a heatproof surface. Lift the portions from the skin and serve with the lemons and a few pads of lemon butter.
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