Cedar Planked Sockeye Salmon with Compound Butter

Compound Butter and Grilled Vegetables

There's something magical about the combination of smoky cedar, rich sockeye salmon, and the sizzle of vegetables on the grill—this recipe brings together wild-caught sockeye with aromatic herbed butter and perfectly charred seasonal vegetables for a complete, show-stopping meal. Cedar plank cooking infuses the salmon with subtle woodsy flavors while the compound butter melts into every flaky bite, creating a luxurious finish that's perfect for impressing guests or treating Dad to something extraordinary. Once you master this surprisingly approachable technique, you'll find yourself reaching for cedar planks again and again—it's the kind of recipe that makes you feel like a grill master while delivering restaurant-quality results in your own backyard.

Ingredients 
2 Cedar Planks
4 – 6oz portions Copper River Sockeye
Salmon, deboned
8 oz. Butter, softened
1 Tbsp. Dill, chopped
1 Tbsp. Parsley, chopped
1⁄2 Lemon, zested and juiced
Salt & Pepper
1 tsp. Worcestershire Sauce
2 Red Potatoes
1 Bunch Asparagus
2 Bell Peppers

Soak the planks in warm water for 15 minutes and pre-heat the grill to 450°F.
2. Combine the butter, dill, lemon juice and zest, Worcestershire sauce, and a
pinch each of salt and pepper. Refrigerate.
3. Season the salmon with salt and pepper. Place on the planks and set on the
grill. Cook the salmon for 10 minutes with the lid closed.
4. Cut the potatoes in half, trim the asparagus and remove the seeds from the
peppers. Toss in olive oil and season with salt and pepper, place on the grill.
The potatoes will take the longest to cook.
5. To serve, top the salmon with butter and add the grilled vegetables.