Cedar-Planked Pacific Northwest Salmon with Rosemary Sage Butter
Celebrate the flavors of the Pacific Northwest with tender, smoky salmon roasted on a cedar plank, topped with a luscious rosemary and sage butter. This luxurious yet simple dish pairs beautifully with our fresh, herbaceous succotash for a true taste of the region.
Serving Size: 4 servings
Ingredients
- 4 (6-ounce) salmon fillets, skin-on
- 1 cedar plank (soaked in water for at least 1 hour)
- 4 tablespoons unsalted butter, softened
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- Zest of 1 lemon
- 1 garlic clove, finely minced
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
Safety Note: To prevent the cedar plank from catching fire, always soak it in water for at least 1 hour before grilling. Place the plank over indirect heat, not directly over open flames, to avoid flare-ups or burning. Keep the grill lid closed to minimize flare-ups, and if flames do appear, carefully move the plank to a cooler spot on the grill or briefly remove it to let flames subside.
1. Preheat your grill to medium heat (about 350°F/175°C). For safety and best results, set up the grill for indirect cooking — flame on one side and place the cedar plank on the cooler side.
2. In a small bowl, combine softened butter, rosemary, sage, lemon zest, and minced garlic. Mix well and set aside.
3. Pat salmon fillets dry and season generously with salt and pepper.
4. Place the soaked cedar plank on the grill's indirect heat side and heat for 3-5 minutes until it starts to smoke slightly.
5. Place salmon fillets skin-side down on the cedar plank. Spread a generous tablespoon of the herb butter over each fillet.
6. Close the grill lid and cook for about 15-18 minutes, or until the salmon is opaque and flakes easily with a fork. Cooking time may vary based on thickness.
7. Remove from grill and let rest for 2 minutes. Serve with lemon wedges alongside the Summer Bean & Corn Succotash.
Wine Pairing
A crisp Chardonnay or a light, citrusy Albariño pairs beautifully with the rich, smoky salmon and herby butter.
