Cedar Plank Grilled Salmon with Asparagus
Recipe Courtesy of Dom Holloway from SmokePointQ
Serving Size:
4
 
Ingredients
  • 4 salmon fillets (6–8 oz each, skin-on)
  • 2 cedar planks (soaked in water at least one hour)
  • 2 Tbsp olive oil (for asparagus)
  • 1 bunch fresh asparagus, trimmed
  • 3–4 Tbsp Dale’s Buttery Steakhouse Blend (divided)
  • Lemon wedges (for serving)
Directions

Prep

  1. Soak cedar planks in water for at least one hour (weigh them down so they stay submerged).
  2. Pre-heat grill to 375–400°F with a two-zone setup (indirect and direct heat).

Salmon

  1. Pat salmon fillets dry with paper towels.
  2. Brush each fillet lightly with Dale’s Buttery Steakhouse Blend.
  3. Place the soaked cedar planks on the grill (indirect side) for 3 minutes until they start to lightly smoke.
  4. Lay salmon fillets skin-side down on the planks.
  5. Close lid and grill until the salmon reaches 125–130°F internal temp for medium (about 15–20 minutes).

Asparagus

  1. Toss asparagus in olive oil and a light drizzle of Dale’s Buttery Steakhouse Blend.
  2. Grill directly over medium-high heat for 4–6 minutes, turning occasionally until tender with charred edges.

Serve

  • Plate salmon straight from the cedar planks with the grilled asparagus on the side.
  • Finish with a squeeze of fresh lemon.