Fire-Roasted Cedar Plank Salmon

Cooking salmon on cedar planks started as a Native American tradition in the Pacific Northwest, and people have been enjoying it for millennia–with good reason. It’s a delicious, practical way to cook salmon. The indirect heat steams the fish while giving it a smoky flavor without drying it out. Nothing sticks to the grill, and the planks double as serving plates.

Salmon & Compound Butter

• 1lb of butter
• 1/4 cup honey
• Tablespoon red chili flake
• 1/2 a shallot
• 4 cloves of garlic
• Salt and pepper
• BBQ seasoning
• 1 lemon
• Fresh dill
• Fresh wild-caught salmon filet
• fresh Asparagus

1. Once the butter is room temperature place it into a blender along with the shallot, garlic, ¼ cup of honey, salt, pepper, and chili flakes. Blend until combined, store in a container, and refrigerate–this can be done days in advance.
2. IMPORTANT: Before cooking, soak the cedar planks for at least an hour or two so they don’t burn too quickly. Have a water source and a spray bottle on hand to put out the cedar planks if they catch fire. 
3. Place salmon skin side down on cedar planks, and put a few ½ inch thick pads of the compound butter on top. Bringing the butter back to room temperature makes it easier to stick to the salmon without sliding off.
4. Sprinkle your favorite BBQ seasoning over the butter-topped salmon (I went with Spiceology’s Smoky Honey Habanero), and top with a few lemon slices.
5. Place the planks on the grill on medium heat and cook for 8 to 10 minutes for a rare finish. Pull the salmon from the grill, let it rest for 3 to 5 minutes, then top with fresh dill and lemon zest.

1. Toss and coat the asparagus in extra virgin olive oil, and season with salt and pepper.
2. Heat a cast iron pan until it begins to smoke. Add the asparagus and cook for about 10 minutes on medium heat.
3. Once the asparagus is cooked and plated, zest one whole lemon on top, and enjoy.

DOs for cooking salmon 

• Make sure to pat dry with a paper towel before cooking to get a thicker crust when you sear the fish.
• If you’re cooking salmon skin on. Make sure to place skin side down first!
• When pan begins to lightly smoke, add oil then place your fish down with a firm press.
• SEASON! For the most part fish is a blank canvas. Be sure to season both sides plenty!
• For extra flavor baste in butter and thyme just before pulling the fish from the pan!
• If you have a thermometer, here are some easy temperatures to follow to achieve your ideal fish.
  • Medium Rare- 120-125f
  • Medium- 130-135f
  • Well Done- 140f+
• If you have an apartment that gets easily smoked out or has a sensitive smoke detector. Preheat your oven to 350° then sear salmon on one side for about a minute or two on your stove. Then throw it in the oven for about six or seven minutes depending on how thick the piece is.

Don’ts  for cooking salmon 

• Rush and place in a pan that isn’t hot.
• If you’re using a frozen filet, take the time to defrost that fish and don’t place the fish in the pan frozen.
• Crisp the fish skin only to pour sauce all over it. That crispy skin you worked so hard for will immediately go soft and flabby if you pour sauce on it!
• Don’t over cook your fish! If you’re someone that enjoys their fish will done you can tell your fish is all done when the fat begins to seep out the filet.
• Do not put the oil in your pan before the pan begins to lightly smoke. Your fish will stick.
• Don’t flip your fish multiple times. Flip once then pull it from the pan.