Grilled Cedar Plank Salmon with Beurre Blanc Sauce
Serves: 6
  • 2 cedar planks
  • Baste:
  • 2 tablespoons melted butter
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons lemon zest
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 3 pounds fresh wild caught salmon fillet with skin on (fresh halibut can be substituted) cut into 6 portions
  • Beurre Blanc Sauce:
  • 1 cup dry white wine
  • 1-1/2 tablespoons chopped shallots
  • 3 ounces (¾ stick) chilled unsalted butter, cut into 1 inch pieces
  • 1 tablespoons chopped fresh tarragon or basil
  • Kosher salt
  • Fresh ground black pepper
  1. Soak cedar planks submerged in water (you will need to weight them down to keep them submerged) for one to two hours; drain.
  2. For the baste, stir together melted butter, olive oil, lemon zest, salt and pepper; set aside.
  3. For the beurre blanc sauce, put wine and shallots in a small saucepan and bring to a boil; immediately reduce heat and simmer until the liquid is reduced to 2 tablespoons, about 4-5 minutes. Over low heat, slowly whisk in one or butter chunks, making sure chunks are completely melted before adding more. The pan should never be too hot to the touch (move pan off heat if it gets too hot). Once all of the butter is added, stir in chopped fresh tarragon and season to taste with salt and pepper. Keep off the heat in warm area until using.
  4. Preheat the grill to medium heat.
  5. Put soaked and drained planks on the grill and allow heating for 2-3 minutes then turn them over. Put salmon, skin side down, on the heated planks; brush each fillet with the baste and grill just until the salmon is cooked through, about 10-12 minutes (allowing approximately 10 minutes of cooking time per inch of thickness of salmon) and spraying the plank with water if it flares up during cooking.
  6. To serve, remove salmon from the plank leaving the skin on the plank; drizzle beurre blanc sauce over fillets. Serve immediately.
Recipe by A Year at the Table at