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Tuesday
Jun042013

Cedar Planked Salmon with Cayenne Lime Butter

Copper River Salmon Cedar Planked

Remember when I told you how Copper River Salmon gets the red carpet treatment when it arrives here in Seattle? Well, the folks over at Copper River Salmon were nice enough to send me some Sockeye Salmon. And since copper river salmon tastes like butter, I was pretty darn excited!

This salmon is so delicious on it's own, so I knew I would be doing something pretty simple. I decided to cedar plank the salmon on the grill, and drizzle it with some cayenne lime butter. We've had a ton of visitors since we've moved to Seattle, and cedar planking salmon is a go to dish to show them a taste of Seattle on their visit.  The Cayenne Lime Butter was an added twist, and one I'll be using again. On salmon, on veggies, on steak, and guzzling straight up.

Copper River Salmon Cayenne Lime Butter

 

If you're a salmon lover like myself, you'll enjoy this recipe along with all of the others I have on here. I've really adapted to this Seattle salmon thing well!

Check out this Find Copper River Salmon app to see if you can luck out and pick up some for yourself!

Ingredients
For the salmon
1 cedar plank
1 copper river salmon fillet, approx 3/4 to 1 lb (can substitute other types of salmon)
salt
pepper
For the butter (there will be more butter than you need for the salmon)
2 tablespoons of butter
2 teaspoons cayenne
juice of 1 lime
1 garlic clove, minced

Directions
Soak cedar plank in water for 2 hours.

Preheat grill to medium high heat.

Melt butter and combine with lime juice, cayenne and garlic. Place in refrigerator.

Season salmon with salt and pepper and place skin down on cedar plank. Place on pre-heated grill, cover and grill for 15 minutes.

Let salmon rest for 5 minutes, melt Cayenne Lime Butter. Drizzle butter on salmon and serve. 

Reader Comments (1)

Looks delicious! (And nice camera work too.) I am definitely going to give your Cayenne Lime Butter a whirl.

If you were pleased with the cedar planks, you might like to give some other species a try on richer meats (hickory, alder, maple, red oak). http://ow.ly/lLHMn

Keep up the great work.

June 6, 2013 | Unregistered CommenterWickey

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