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Compound Butter Ingredients:
- 1/2 cup butter, softened
- Four (4) sprigs of dill, chopped finely
- Zest of one lemon
- Three (3) cloves of garlic, chopped finely
- 1/4 tsp. kosher salt
- 1/4 tsp. cracked black pepper
Salmon Ingredients:
- Two (2) lbs. salmon filet
- Cedar plank/s (large enough to hold salmon filet)
- Olive oil
- Seasonings, to taste (we used Coy Zesty Garlic and Herb as a base and topped with Dottie Smoky Kickin Cajun)
Instructions:
- Place cedar plank in a shallow baking dish. Place a weighted item on top of the cedar plank (we used a teapot) and fill the baking dish with water. Completely submerge the cedar planks in water for about an hour.
- In a small cast iron skillet, combine butter, dill, lemon zest, garlic, salt and pepper. Set aside.
- Prep smoker to reach a temp of 270 degrees.
- Season the top side of your filet. (when preparing on a cedar plank, we perfer using salmon with no skin,)
- Blot dry the cedar plank and place in hot smoker for three (3) minutes.
- Turn cedar plank over and place filet on top.
- Place skillet with butter in the smoker minutes prior to reaching desired internal temp. Once melted, drizzle over filets.
- Pull from smoker when an internal temp of 125 degrees is reached.
- Rest for 5 minutes and serve with your favorite sides.
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