Cedar-Planked Salmon with Seasoned Lemon Butter
- 8 Tbs. (1 stick) unsalted butter, at room
- 1 1/2 Tbs. poultry and fish grilling rub
- Finely grated zest of 1/2 lemon
- 3 to 4 lb. salmon ﬁllet, skin intact
- 2 Tbs. potlatch seasoning
- 1/2 lemon, thinly sliced
Soak a cedar plank in water for at least 20 minutes or up to 4 hours.
Prepare a medium fire in a grill. Have ready a spray bottle of water to extinguish any flare-ups on the plank. Bring the seasoned butter to room temperature.
Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle. Rub the skinless side of the salmon with the potlatch seasoning. Place the salmon, skin side down, on the plank and arrange the lemon slices on top of the sh. Close the lid and grill until the salmon is cooked through, 8 to 10 minutes.
Transfer the plank with the salmon to a heatproof platter, or carefully transfer the salmon directly to a warmed platter. Cut as much of the seasoned butter as desired into slices 1/4 inch thick and place on the salmon, reserving any remaining butter for another use. Serve immediately.