Cedar Plank Salmon with Lemon Dill Butter Sauce and Black Garlic
Cedar Plank Sockeye Salmon, this exquisite dish begins with a premium cut of vibrant sockeye salmon, its rich, ruby-red hue promising a succulent and flavorful experience.
The salmon is prepared on a cedar plank, imparting a subtle smokiness that harmonizes with the natural richness of the fish., creating a truly unique flavour.
A luscious Lemon Dill Butter Sauce is crafted to accompany the salmon. The sauce is a velvety blend of creamy butter, zesty lemon, and aromatic dill., perfectly enhancing the overall complexity of the dish.
To crown this culinary masterpiece, the Cedar Plank Sockeye Salmon is adorned with sliced lemon, onions, and a crown of black garlic. The black garlic, with its sweet and umami-packed profile, provides a sophisticated depth of flavor, elevating the dish to gourmet heights.
- 1 sockeye salmon (skin on)
- 1 lemon (sliced thin)
- 1/2 onion (sliced thin)
- 2 tablespoons fresh dill (chopped medium fine)
- 30 grams black garlic (sliced thin)
- 1 pinch salt & pepper
- 1 cedar plank (14" x 8" x 3/4")
- 1/3 cup Butter (unsalted organic)
- Zest of 1 lemon (organic)
- Juice of 1/2 lemon (organic)
- 1/2 teaspoon granulated garlic (powder)
- 2 tablespoons fresh dill (chopped medium fine)
- Cedar Plank
Soak the cedar plank in warm water in the sink or in a baking sheet for a minimum of 2 hours
- While the cedar plank is soaking, prepare the sauce:
- On a low heat, melt the butter adding the lemon juice, lemon zest, garlic. Stir constantly so you get a nice creamy butter sauce. If it starts to separate, add a tiny amount of water to emulsify the sauce. It should have a nice creamy texture.
- As soon as it has that creamy texture, take it off the heat and let it cool to room temperature, stirring occasionally...
- Prepare the Sockeye Salmon Fillet
1. With a sharp knife, trim and remove any bones, fins, unwanted outer parts.
2. Pour 1/3 of the cooled butter sauce over the salmon fillet and coat evenly
3. season with salt and pepper
4. now take the soaked cedar plank out of the water and lay the salmon filet on the wet plank
5. take 5 of the slices of the lemon, stack them and cut ½ way from center and out. Twist them on to the filet evenly spaced
6. do the same with the onion slices and place between each of the lemon slices on the filet
7. now slice the cloves of Black Garlic and randomly sprinkle over the filet
8. spoon 1/3 of the sauce over the dressed filet and top with the chopped dill
- We are now ready for the BBQ.
- Turn the Bar-be-cue on to high and place the cedar plank salmon onto the center. Close the lid and wait for it to start smoking. Once you see the smoke coming out of the closed BBQ, turn the heat to low. This should take about 10 minutes depending on your grill.
- the fact that every bar-be-cue cooks differently, it’s very important to test the salmon. There’s nothing worse than over cooked salmon and nothing better than perfectly cooked salmon.
- Test the Salmon Fillet
After 2 minutes of lower heat, take 2 forks, open the grill, and test the center of the filet by gently spreading it open. As the filet cooks, the color will turn from vibrant red to more pinkish. If you see the original color of red in the center of the filet, close the lid for 5 more minutes.
keep testing until you have a tiny bite of vibrant red in the middle of the filet. Then remove the whole plank – salmon and all – to the counter.
let rest for 5 minutes and then pour the final butter sauce over the filet. You are now ready for plating or a feeding frenzy…
we love to serve it with roasted yams and asparagus
Servings 4
