This recipe is extremely simple, it highlights the quality of the salmon and can easily be prepared on the grill.

Total Time: 45 minutes
Servings: 4


  • 2 Cedar Grilling Planks
  • 4 – 6 oz pieces Copper River Salmon
  • 8 oz Butter, softened
  • 1 Tbsp. Dill, chopped
  • ½ Lemon, zested and juiced
  • 1 tsp. Worcestershire Sauce
  • 2 Red Potatoes
  • 1 bunch Asparagus
  • 2 Bell Peppers
  • Olive oil
  • Salt and Pepper

Chef's Tip

Prepare the butter in advance. While it is still soft, lay it out on a piece of plastic wrap and roll it up into a log shape. Twist down the ends and refrigerate until ready to use.



  1. Soak the Cedar planks in hot water for at least 15 minutes, and pre-heat the grill to 450° F.
  2. Add the butter to a mixing bowl with the dill, lemon juice and zest, Worcestershire sauce, and a pinch each of salt and pepper. Mix to combine and refrigerate.
  3. Remove any bones from the salmon and season with salt and pepper.
  4. Place salmon on the planks and set on the grill. Cook the salmon for 10 minutes with the lid closed.
  5. Cut the potatoes in half, trim the asparagus and de-seed the peppers.
  6. Toss the vegetables in olive oil and season with salt and pepper, place on the grill. The potatoes will take much longer to cook than the other vegetables.
  7. To serve, top the salmon with compound butter and serve with the grilled vegetables.

*Keep a spray bottle of water handy in case of flare-ups.


Used in this recipe:

Cedar Grilling Planks