Cedar Plank Grilled Sockeye with Parsley Butter

I’ve long been a salmon lover. This summer I get the opportunity to become a salmon aficionado.

As part of the Fresh Catch Crew, I get to taste the different salmon varieties that come from Copper River Salmon. I’m always up for expanding and fine-tuning my palate. Of course, this will come at the cost of ruining me for other, lesser quality salmon. But that's a cross I am willing to bare. :)

Today, I share with you my sockeye salmon adventures.

Sockeye salmon is known for its color and is also known to be called “red salmon”. Making this variety popular is its distinctive salmon flavor. This may seem obvious but in comparison to other varieties, this one is even more full of salmon glory. Because of this, sockeye is best featured with simple preparation in which the flavor can really shine.

Having not yet cooked with a cedar plank before, I found a helpful website Cedar Grilling Company for tips and technique.

In tasting the sockeye, I savored the firm texture and buttery taste of the fillet.

And Dan, who has long proclaimed to not like salmon and was eating a different fish entrée alongside me, was willing to try a bite because I was so excited about my dinner. Upon trying, he said “If salmon tastes like that, then I like it”.

Success! Here's to no longer having to cook 2 dinners when I have a tasting for salmon.

Grilled Sockeye with Parsley Butter
Ingredients:
1 lb. fresh sockeye salmon fillet
2 lemons
S&P
2 tbs. butter, melted
1/2 tbs. fresh parsley, finely chopped

1 lb. grilled asparagus

Directions:
1. Pre-soak cedar plank in water for 2-3 hours. Remove from water and lightly rub plank with vegetable oil. Heat grill to 400 degrees.
2. Thinly slice lemons crosswise. Evenly layer on cedar plank.
3. Place salmon fillet on lemons. Salt and pepper generously.
4. Place plank on grill and cook to desired temperature. (20 minutes or 125 degrees for medium.)
5. In small bowl, combine melted butter and chopped parsley.
6. Remove salmon from grill. Pour butter mixture over fillet.
7. Serve directly from plank along with grilled asparagus. Enjoy!

Happy summertime grilling!

Disclaimer: I received CRS as part of the 2012 Fresh Catch Crew. The opinions shared are my own.