Grilled Salmon with Garlic Lime Butter on Cedar Plank

I buy frozen Alaskan sockeye salmon fillets from Costco and I finally got a supply after having halibut a number of times given our freezer stock from our Alaskan adventure. Our family’s favorite way to prepare salmon is on a cedar plank. We follow the tradition of Northwestern Native Americans grilling on cedar and it is a fine one. At the recommendation of an Alaskan friend I own The Fiddlehead Cookbook: recipes from a restaurant in Juneau. At the last minute with salmon thawing, I dug out the Fiddlehead and found a recipe for Grilled Salmon with Lime and Ginger Butter. Now, that sounds great, but I didn’t have all the ingredients, such as vermouth and fresh ginger. So I checked Google and found that white wine can sub for vermouth and I just happened to have some Chardonnay waiting to be used. So, that was it. I adapted the Fiddleheads recipe and came up with a marinade that didn’t really marinade more than 5 minutes but the final product was a palate pleaser. I know all of you are not going to have cedar plank but I’m sure this recipe will be great just grilled. I buy my cedar planks at Costco when I can in bulk as they are a little pricey at the grocery store.

Grilled Salmon with Garlic Lime Butter on Cedar Plank

Cedar Plank: If using cedar plank follow instructions on the package for proper pre-soaking in water! This is important so the plank won’t burn up.

Marinade:

Combine all ingredients in a sealed airtight container and marinade at least 5 minutes before grilling.

• 1/2 cup olive oil
• 1/2 cup dry white wine (used chardonnay)
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons dried parsley
• 1/4 teaspoon thyme
• sea salt and pepper to taste
• 4-6 salmon steaks or fillets

Turn the container so all parts of the salmon are covered with marinade. When grill is hot, place salmon on your soaked cedar plank or directly on the grill. Baste salmon with marinade during grilling to keep moist. When done, fish will flake but should be moist in the center (Fiddlehead recommends 5 minutes per side for 1 inch thick fillets).

Garlic Lime Butter

Combine the following in small fry pan and heat until melted. Garlic Lime Butter can be served on top of fish.

• 1/4 pound butter
• 1 tablespoon fresh lime juice
• 1 clove garlic pressed or chopped

Serves 4-6. Serve the salmon with garlic lime butter and a side of steamed broccoli and green salad.

Source: The Fiddlehead Cookbook.