Lemon, Garlic & Herb Cedar Plank Salmon

By Tatyana's Everyday Food · 40 min

Ingredients

Instructions

1. The day before, soak the cedar plank overnight in water, weighted down with a bowl. If you forgot, soak it for at least 4 hours.
2. Melt the butter in a large bowl and let it cool. Add the chopped dill, mustard, salt and pepper.
3. Press or grate the garlic into the butter. Zest the lemon, then add the juice. Finely chop the capers and add them.
4. Whisk everything together to make the spread.
5. Pat the salmon dry with paper towels. Remove the skin if you like, and keep it whole or cut it into portions.
6. Remove the plank from the water and pat it dry. Place the salmon on the plank.
7. Brush the bottom of the salmon with the spread. Turn it skin-side down, then spread a generous amount on top.
8. Preheat the grill to 550°F. If using a smoker, use its highest setting, about 450°F.
9. When the grill is hot, place the plank in the centre, close the lid and grill for 14 to 20 minutes, depending on thickness and whether you use a grill or smoker.
10. Remove carefully with tongs and rest for 5 minutes.
11. For the asparagus, wash and dry the spears and cut off the woody ends. Lay them on a tray, drizzle with olive oil, and season with salt, pepper and lemon zest.
12. Grill the asparagus over medium heat for 6 to 8 minutes, until tender and charred.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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